Dough composition for the production of semi-finished biscuit products

Claims

The dough composition for the production of a semi-finished sponge cake product, including premium wheat flour, potato starch, white sugar, melange and essence, characterized in that the melange is whipped with white sugar in a whipping machine for 25-45 minutes until it increases in volume by 2.5-3 times, and has a light yellow color and a fluffy consistency, then a mixture of oat flour and starch is added to the finished mass and mixed for no more than 15 seconds, essence is added, the dough temperature is 25-28 ° C and then the dough with a humidity of 36-38%, evenly mixed, without lumps, is laid out in molds and placed in the oven, and the molds should be filled with dough no more than ¾% of the height of the sides, while the baking time is 45 minutes at a temperature of 190-200 ° C, the finished semi-finished product after baking is cooled and removed from the molds.