METHOD OF COOKIE PRODUCTION Russian patent published in 1999 - IPC

FIELD: confectionery industry for production of cookie containing oat flour. SUBSTANCE: method includes preparation of raw material for production. Dough is prepared by mashing fat- and sugar-containing components, flavors, taste additives and ground raisin, and oat flour is introduced at mixing in prepared mass with a part of formula quantity of hot water with salt dissolved in it. After it, wheat flour, the rest part of water and leavener is added in dough and finally mixed till preparation of homogeneous mass. Then mass is formed, baked, cooled, packed, marked and transported. Before mashing, fat-containing component is heated up to temperature 18-35 C. At least a part of formula quantity of sugar-containing component is used in the form of powder which is mashed with fat-containing component for 10-14 min. Another part of sugar-containing component, mainly, in the form of granulated sugar is ground together with raisin and a part of flavor and taste additives. Used as leavener is, mainly, soda which is introduced throughout the surface of mixed dough for 1-1.5 min continuously or intermittently, at least partially during introduction of wheat flour and partially at the last stages of dough mixing. EFFECT: increased output and improved quality of prepared product. 12 cl, 1 ex