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

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry and can be used in technology of confectioner's goods production technology. Formula emulsion mixture is obtained by mixing of in water of egg powder, invert syrup, malt extract, sand sugar, culinary salt and natrium bicarbonate. After 2-5 minutes of cooling down, fat composition is added. Fat composition contains fatty components melted at 38-42°C. Its iodine number is not more than 65. It also includes lecithine and tocopherols mixture in quantity 0.04-0.06 mass fraction of total used fat weight. After that, mass is mixed during 2-3 minutes till obtaining uniform consistence. After that powdery mixture is added to it. Powdery mixture contains wheat top-grade flour, starch, carbon-ammonium salt and ascorbyl palmitate in quantity 0.06-0.10 in wt % of total used fat weight. Obtained dough is mixed till the volume of the mass is increased 15-20% of original. Dough is mold into dough pieces. Dough pieces are baked at 200-250°C during 3-15 minutes. Ready-made cookies are cooled down till 25-30°C. Palm oil is used as fat component. The ingredients are used in the specified quantity.

EFFECT: quality enhancement of the goods and shelf life extension are ensured.

3 cl, 2 ex