MIXTURE FOR COOKIE PREPARATION Russian patent published in 2000 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves mixing of the following components: sugar powder, invert syrup, honey, fat-containing product, milk, phosphatide concentrate, salt, sodium bicarbonate, ammonium carbonate, flavor, wheat flour, egg powder and water. Such components as iron-containing additive, calcium citrate, calcium phosphate and vitamins B₁, B₂, PP and C are gradually added in prepared mixture. The components are taken in preset ratio. From mixture components dough is kneaded during 15-25 min at temperature of 25-40 C and humidity of 22-28%. After kneading, dough is aged for 5-25 min at temperature 25-28 C and then it is rolled out through a laminator. Dough sheet has a thickness of 2-4 mm. Then dough pieces are formed by a rotor and baked at temperature of 150-250 C. Depending on additives used for dough preparation, the product may be enriched various components. EFFECT: increased biological value. 10 cl, 11 ex