METHOD FOR PRODUCING COOKIES Russian patent published in 1997 - IPC

FIELD: food industry; in particular, confectionery industry. SUBSTANCE: method involves kneading the dough from high-grade wheat flour, medium rye flour, granulated sugar, margarine, fruit paste, essence, salt solution and sodium bicarbonate. Additionally introduced is dry protein preparation from lentil in amount of 15-16% to flour mass. Dough kneading is carried out in two stages: preparation of protein-fat mixture for 3-5 min, and dough, for 10-15 min. Sugar is used in amount of 43-45%, fat, 59-65% to flour mass. Dough is prepared with 17-20% of humidity, and with temperature 25-28 C. The dough pieces are formed and baked at 220-230 C for 5-6 min. EFFECT: improved quality and higher biological value. 1 tbl