OATMEAL COOKIE PRODUCTION METHOD Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. The method envisages the recipe mixture preparation during 8-10 minutes; the mixture contains sugar sand (87-92% of total quantity), raisins, cinnamon, vanillin and plastified dairy butter with density 720-750 kg/m³ at a temperature of 22-26°C. One mixes the produced mixture with oat flour, extruded oat flour, edible salt and water at a temperature of 22-28°C during 12-16 minutes. Then (during the subsequent 10-12 minutes) the produced mass is mixed with wheat flour, sodium bicarbonate and added the remaining quantity of sugar to 1-2 minutes before the kneading end. The ratio of components (masses, parts) is taken in the specified quantity.

EFFECT: invention allows to simplify the technology of preparation and to improve the cookie quality.

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