METHOD FOR PRODUCTION OF AERATED BUTTER COOKIES WITH ENHANCED FOOD VALUE Russian patent published in 2012 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used at bakery, confectionary industry and public catering enterprises. The method envisages usage of gram and maize flour at a ratio of 1:1. Brew is prepared of gram flour by way of gradual addition of 95±3°C drinking water into gram flour (while stirring) at a ratio of 1:1. The produced brew is cooled to a temperature of 38±2°C. One adds to the brew maize flour, softened margarine, salt and sugar in the form of solutions, stirs the mixture at the kneading worm frequency equal to 300 min^-1 during 4-5 min into homogeneous mass. Dough is kneaded at the kneading worm frequency equal to 550 min^-1 under 0.40±0.02 MPa compressed air pressure during 5.0±0.5 minutes, 12 g pieces are moulded, baked at a temperature of 210-220°C during 20-25 min, cooled. Dough with a 47.0±0.5% moisture content is prepared at the following recipe components content, g per 1 kg of the ready products: gram flour - 320.9, maize flour - 320.9, sugar sand - 189.6, margarine - 113.7, culinary food salt - 4.6, water - as per calculation.

EFFECT: invention allow to develop a method for production of aerated butter cookies with enhanced food value, improve the cookies quality, enhance their food value, reduce the prime cost and expand the range of bakery confectionary products.

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