COMPOSITION FOR COOKIE PREPARATION AND METHOD OF ITS PRODUCTION Russian patent published in 2001 - IPC

FIELD: confectionery industry. SUBSTANCE: composition contains flour mixture, and one of its components is lentil flour in amount of 10-30% from mass of wheat flour. Composite fruit and/or vegetable powder-like products are used as a fruit and/or vegetable additive, and egg albumen or melange is used as an albumen component. Composition additionally includes invert syrup, sterncetin and ammonium carbonate. Components are used in the following ratio, mas. %: first-grade wheat flour, 45.10-52.04; lentil flour, 4.94-13.53; powder-like half-finished product, 2.30-4.00; granulated sugar, 14.20-17.35; invert syrup, 2.36-2.58; margarine, 8.63-9.14; egg albumen (or melange), 5.80-5.83 (2.77-3.38); salt, 0.38-0.41; sodium carbonate, 0.38-0.42; ammonium carbonate, 0.07-0.18; sterncetin, 0.84-0.90; essence, 0.08-0.09; water, the balance. Method of cookie preparation involves kneading of dough from dough mixture, granulated sugar, margarine, fruit and/or vegetable additive, albumen component, essence, salt, sodium carbonate; forming and baking of dough pieces. Emulsion and flour mixture are separately prepared. Water, granulated sugar, powder-like fruit and/or vegetable half-finished product, invert syrup, egg albumen or melange, salt, margarine in melted state, essence and sterncetin are introduced into emulsor at mixing. Powder-like half-finished products are carried in together with granulated sugar. Said emulsion is mixed for 20-30 min before margarine introduction for better distribution of powder-like products in it. Ammonium carbonate and sodium carbonate as chemical leavens are introduced prior 5 min to the end of emulsion preparation. Temperature of mixture is kept within 35-38 C. Before dough kneading, wheat flour is mixed with lentil flour. A bin with aerobottom is used for mixing of two grades of flour. Flour mixture is aerated by cleaned compressed air with pressure of 0.1-0.5 MPa. In this case, not only mixing of wheat and lentil flours is carried out, but saturation of flour mixture with air takes place. Mixture of wheat flour and lentil flour in ratio necessary by receipt and emulsion are supplied to kneading machine, where dough kneading is carried out. Kneading time is 5.5-6.5 min, and rotation frequency of mixing arm is 2.3 s^-1. Dough humidity is 17.5±0.5% and its temperature, 25-28 C. Forming of dough pieces, baking, and cooling of products are carried out according to regular technological scheme. EFFECT: reduction of technological process of cookie preparation; reduction of sugar capacity and cost price of products; increased quality of prepared products. 3 cl, 7 tbl