METHOD OF COOKIE PRODUCTION Russian patent published in 2012 - IPC A21D13/08 

FIELD: confectionary industry.

SUBSTANCE: flour is made of pre-distilled grain. For this purpose wet pre-distilled grain is pressed to 60-65% of solids weight fraction and dried in a pseudo-liquefied layer by a swirling flow of a heat-carrying medium at 204-318 N/m² specific load applied to gas distribution grid, 80-100°C, drying period is 6-9 min until 7-10% of final water content. This semi-finished product is chipped into powder (particle size is 40-45 micron) and mixed with wheat flour in 1:5.5 to 1:4.2 ratio until homogeneous dry mix. Then emulsion is separately prepared from invert sugar syrup, water, melange, sugar powder, salt, flavouring agent, leavening agents (baking powder and ammonium carbon salt), margarine, sterncetin by alternative mixing of the ingredients to homogeneous state at 35-38°C. Further emulsion is mixed with this dry mix to homogeneous dough with 18±1% water content, which is further formed as dough products and baked. The following ratio (1 kg of an ingredient per 100 kg of dough) shall be observed: pre-distilled grain flour (9.26-11.57), extra wheat flour (49.04-50.69), sugar powder (15.20), invert sugar syrup (2.73), margarine (16.57-17.48), melange (2.50), salt (0.25), baking soda (0.76), ammonium carbon salt (0.52), sterncetin (0.41), flavouring agent (0.08), and water to reckon.

EFFECT: increase of finished product quality due to enhancement of its organoleptic and physical/chemical properties, nutritional and biological value, assignment of functional target, increase of shelf-life, decrease of prime cost.

1 dwg, 5 tbl, 4 ex