PRODUCTION METHOD OF FLOUR CONFECTIONARY GOOD "OAT COOKIES" Russian patent published in 2009 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Sand sugar is milled into sugar powder till particles size 25 mcm till 82-87% of its total quantity. Fatty component is plasticised at 22-25°C with density 780-850 kg/m³. Prepared fatty component and part of sugar powder taken in quantity 82-86 wt % of its recipe quantity with obtaining of fat-and-sugar mixture. Cinnamon and\or vanillin and/or fruit flavouring agent and/or jam and\or washed, dried and milled (to the size of 2-5 mm) raisins are added to. Brew is prepared by processing of oat flour taken in ratio to oat flour respectively (1.4-2.0):(3.4-4.0) and supplied in liquid phase at 85-90°C taken in quantity providing humidity 15-24% by supplying of liquid phase directly on the flour. Brew cooling is performed during mixing during 10-15 minutes till 24-28°C. Brew is mixed with wheat flour supplied as screen, salt solution, the rest of sugar powder, baking soda, recyclable wastes produced out of milled cookies powder taken in quantity not more than 5% of flour weight and water at 18-23°C in quantity providing 15-20% humidity of ready-made dough. Mass is mixed during at least 10 minutes till dough temperature makes 26-29°C. Ready-made dough is formed. Dough pieces are baked during 8-13 minutes at 180-240°C. Ready-made products are cooled down.

EFFECT: invention allows to obtain products with stabile increased quality properties.

5 cl, 2 ex