COOKIE PRODUCTION METHOD Russian patent published in 2007 - IPC A21D13/08 

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: method involves preparing emulsion by preliminarily mixing mélange, invert syrup, sand sugar, salt, aromatizer, water, and margarine; kneading flour from prepared emulsion, flour and wheat embryo flakes; forming dough and baking cookie; additionally introducing emulsifier-sterncetin in an amount of 0.75% by weight of mass; before kneading dough, mixing wheat embryo flakes with wheat flour at wheat flour to wheat embryo flake ratio of 4:1-1:1; introducing aerator into emulsion after mixing of all receipt components.

EFFECT: improved quality, increased nutritive and biological value of cookie, wider range of farinaceous confectioneries and reduced production costs.