RU2081588C1 - Composition for butter biscuit - Google Patents

Abstract

FIELD: food industry; in particular, confectionery industry for preparing pastry. SUBSTANCE: at first, emulsion is prepared from invert syrup, melange, margarine, cocoa powder, roasted product, soda, and mixture of kvass wort with rye flour roasted at temperature of 160-180 C and ground up to size of particles equal to 50-60 microns. Added in mass are vanilla powder and sugar powder, and then high-grade wheat flour. Prepared dough is rolled-in in a layer of 1-1.5 cm thick and made up by rotary method. Baking is carried out for 3-4.5 min at temperature of 190-210 C. Ingredients for biscuit are taken in the following ratio, mas.%: sugar powder, 27.2-27.4; invert syrup, 1.63-1.65; roasted product, 0.88-0.91; melange, 19.07-19.12; margarine, 16.3-16.45; cocoa powder, 1.87-1.91; soda, 0.11-0.123; vanilla powder, 0.055-0.065; mixture of kvass wort with rye flour, 0.9-0.95; high-grade wheat flour, the balance up to 100%. EFFECT: reduced cost price; higher quality.

Description

 The present invention relates to the field of food industry, in particular to the confectionery industry, and can be used for the preparation of flour confectionery.

 A known composition for the preparation of butter biscuits "Cocoa Butter" containing icing sugar, invert syrup, roasting, melange, margarine, cocoa powder, soda, vanilla icing powder and wheat flour of the highest grade, in the following ratio, wt.

Icing sugar 27.2 27.4
Invert Syrup 1.63 1.64
Zhenka 1.09 1.12
Melange 19.07 19.12
Margarine 16.35 16.4
Cocoa Powder 2.72 2.73
Soda 0.11 0.112
Vanilla powder 0,055 0,056
Premium wheat flour
The disadvantages of the known composition is that the cost of these products is quite high due to the fact that the production of these cookies consumes a large amount of sugar and requires such raw materials to give a brown color to the product, such as cocoa powder, which is not always the case with the production of products in the form of flour Confectionery available.

 The technical result achieved by the technical solution is to reduce the cost of these products and to improve the quality of finished products.

To achieve this technical result, the composition for the preparation of butter biscuits "Cocoa Butter" containing powdered sugar, invert syrup, baked milk, melange, margarine, cocoa powder, soda, vanilla powder and premium wheat flour additionally contains a mixture of kvass wort with rye flour, fried at a temperature of 160-180 ^o C until it acquires a nutty flavor and crushed to a particle size of 50-60 microns, in the following ratio of components, wt.

Icing sugar 27.2 27.4
Invert syrup 1.63 1.65
Zhenka 0.88 0.91
Melange 19.07 19.12
Margarine 16.3 16.45
Cocoa Powder 1.87 1.91
Soda 0.11 0.123
Vanilla powder 0,055 0,065
A mixture of kvass wort with rye flour 0.9 0.95
Premium wheat flour
Introduction to the composition of the mixture for the preparation of this butter biscuit a mixture of kvass wort with rye flour, fried at a temperature of 160-180 ^o C until it acquires a nutty flavor and crushed to a particle size of 50-60 microns, gives the product a more friable, crumbly consistency, reduces consumption cocoa powder and burnt, replacing these components with less scarce raw materials. In addition, the introduction into the recipe of rye flour, fried prior to acquiring a nutty flavor, gives the product a more pleasant nutty flavor, which also affects the improvement of product quality.

 The invention is illustrated by the following example of the preparation of this cookie.

First, an emulsion is prepared, for which components such as invert syrup, melange, margarine and cocoa powder are whipped to a foamy state. Then, components such as roasting, soda, a mixture of kvass wort with rye flour and powdered sugar are gradually added to the resulting mass. A mixture of kvass wort with rye flour is taken in a ratio of 1: (2-3). Rye flour is pre-fried at a temperature of 160-180 ^o C with thorough periodic stirring, so that the crust does not form on the surface of the flour. Roasting is carried out over a period of time ensuring the product acquires a nutty flavor. After frying, the mass of rye flour is subjected to grinding in a disintegrator to a particle size of 50-60 microns. Top grade wheat flour is added portionwise to the prepared mass, with thorough mixing after each introduction of flour. Then the mass is cut into separate products, for which the resulting dough is rolled into a layer 1-1.5 cm thick and rotary cut.

The obtained dough pieces get on the conveyor belt and are baked at a temperature of 190-210 ^o C for 3-4.5 minutes

 Specific examples of the composition used to prepare this cookie by this method (wt.) Are shown in the table.

 Finished products have a friable, loose consistency, the mass prepared with these components is well formed, without forming gaps. The taste is pleasant, melting with a smack of nuts. The color is more pronounced with a golden tint.

Claims (1)

Composition for making butter biscuits containing icing sugar, invert syrup, roasting, melange, margarine, cocoa powder, soda, vanilla icing powder and premium wheat flour, characterized in that it additionally contains a mixture of kvass wort with rye flour, fried with a temperature of 160 180 ^o With until it acquires a nutty flavor and crushed to a particle size of 50 to 60 microns in the following ratio of components, wt. Icing sugar 27.2 27.4
Invert syrup 1.63 1.65
Zhenka 0.88 0.91
Melange 19.07 19.12
Margarine 16.3 16.45
Cocoa Powder 1.87 1.91
Soda 0.11 0.123
Vanilla powder 0,055 0,065
A mixture of kvass wort with rye flour 0.9 0.95
Wheat flour of the highest grade Ostalnoe

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