СПОСОБ ПРИГОТОВЛЕНИЯ БИСКВИТНОГО ПОЛУФАБРИКАТА

摘要

FIELD: food processing industry, in particular production of spongecake semi-finished products for cakes. ^ SUBSTANCE: claimed method includes beating of egg-and-sugar mass; introducing of highest-grade wheat flour blended with potato starch and essence thereto; dough kneading; shaping thereof and baking. Before beating of egg-and-sugar mass sugar is blended with dry albumen semi-finished product. Then water and melange are added into obtained mixture. All components are used in the next ratio (mass %): highest-grade wheat flour 21.976; starch 5.424; sand sugar 27.124; melange 37.166-36.166; essence 0.271; dry albumen semi-finished product 2.300-2.600; water 5.041-6.441. Obtained spongecake semi-finished product has reduced cholesterol content by 17.8-20.2 %. ^ EFFECT: spongecake semi-finished product of increased quality due to improved organoleptic and physical and chemical characteristics. ^ 3 tbl, 4 ex