SUGAR COOKIE MAKING METHOD Russian patent published in 2009 - IPC A21D13/08 

FIELD: food products.

SUBSTANCE: first, emulsion is made of invert syrup, eggs, milk, malt extract, sugar-containing component, salt, soda, flavours, fat component, phosphatides, and also carbon-ammonium salt is added. Then powdery products, including wheat flour, are stirred together, the emulsion and powdery mix are blended to a smooth mass. Dough pieces are shaped, baked, cooled and packed. Before being blended in the mix, malt extract is stirred with grain flour selected from the following group: rice flour, rye flour, barley flour, millet flour, buckwheat flour, oat flour, or with oat flakes. Vegetable fat with tocopherol content of 0.01-0.1 wt % is used as fat component. Powdery mix for dough making is blended with corn starch, crumbled cookies and grain flour selected from the following group: rice flour, rye flour, barley flour, millet flour, buckwheat flour, oat flour, or oat flakes. Flavour additives selected from the following group are added: raisins, roasted and ground hazelnuts, sesame seeds, peanuts, cashew, almonds, crystallised fruit and dried fruit.

EFFECT: improved quality, easier moulding, improved texture, products become more flexible and enriched with precious food components.

5 ex