SUGAR COOKIE MAKING METHOD Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. At the beginning (under the conditions of turbulent motion of components) one prepares the recipe mixture of preliminarily prepared semi-products in the emulsifying machine. Egg powder is blended with water at a ratio of 1:(1.3-2.6) and maintained at a temperature of 19-22°C during 120-180 minutes. Invert syrup is produced by way of blending 25-60% of the recipe quantity of sugar sand and water at a weight ratio of 1:(0,6-0,8), the mixture is heated to a temperature of 40-50°C with subsequent addition of 10 % citric acid solution to it in an amount of 0.35 % of sugar sand weight. The mixture is boiled out at a temperature of 104-106°C, stirred, during 100-110 minutes to produce an invert syrup with dry substances and reducing substances content being 78-82% and 78-80% accordingly. The syrup is preliminarily cooled during 15-25 minutes to a temperature of 60-65°C and finally cooled to a temperature of 15-20°C. Malt extract is diluted in water at a weight ratio of 1:(0.9-1.2) at a temperature of 19-22°C. Then one stirs the components in the emulsifying machine during 2-3 minutes. Then one introduces edible salt, sodium bicarbonate, dry milk and sugar powder produced of the remaining quantity of sugar sand and stirs the mixture for 8-10 minutes till solid particles sized max. 25 mcm account for 94-96% of the mixture. Then one adds to the mixture preliminarily plasticised fat with a density of 750-820 kg/m³ and at a temperature of 22-24°C, a flavouring agent and a carbon-ammonium salt. The mixture is stirred for 3-4 minutes till its viscosity is 16-22 Pa·s, temperature - 27-30°C and components distribution uniformity in the total volume - 92-94%. The produced ready recipe mixture and the powdery components mixture of flour, starch and recyclable wastes are simultaneously (in parallel flows) supplied into the dough kneading machine during 2-3 minutes at operating stroke of the kneading machine. Dough is kneaded during 8-10 minutes till components distribution uniformity in the total volume is 90-92%. Then one forms dough pieces of dough moisture content whereof about 15-16.5%, density 1150-1200 kg/m³ and plasticity 150-180 penetration units. The pieces are baked under alternate trizonal thermal mode at a temperature of 150-165°C in the first zone, 220-240°C - in the second zone, 205-220°C -in the third zone. Then the ready products are preliminarily cooled on the grid of the oven conveyor to a temperature of 75-80°C, with final cooling a temperature to 25-30°C, and supplied for packing. Final cooling of baked products may be carried out under forced air supply.

EFFECT: invention ensures increase of reducing substances content in the ready products and a greater degree of expression of the ready products hydration properties and moisture content retention in the process of storage as well as their hardening retardation which allows to extend storage life 2-2,2 times.

2 cl, 2 ex