METHOD FOR MANUFACTURE OF ULTRA-THIN COOKIES WITH SMOOTH SURFACE Russian patent published in 2012 - IPC A21D13/00 A23L1/164 

FIELD: food industry.

SUBSTANCE: invention relates to a method for manufacture of thin cookies with a smooth surface and cookies manufactured by this method. The method involves a series of stages. Dough is prepared by way of mixing the ingredients at a temperature of 37 - 70°C (preferably - 40 - 70°C) to produce rollable cohesive dough. The said dough composition is as follows, wt %: 0-56% of wheat flour, 4-62% of native starch, 1-26% of preliminarily gelated starch, the quantity of native starch (NS, preliminarily gelated starch (PS) and wheat flour WF (NS+PS+WF=1) per weight part is equal to: WF - equal to or less than 0.8, PS - equal to or less than 0.37 NS/PS - from 0.7 to 9; additionally, the composition contains water in an amount of 5-18% (preferably - no more than 16%), fat in an amount of 2-12% (preferably - no more than 10%), sugar with glucose syrup content equal to 0-8% in an amount of 0-28%, dry whey in an amount of 0-8% (preferably - 0-6%), an emulsifier in an amount of 0.1-1.5%, salt in an amount of 0-0.5% and other ingredients (such as a flavouring agent, a colouring agent and other similar ingredients) in an amount of 0-2% but no baking powder. The dough is rolled into a 0.2 - 1 mm thick sheet. The rolled out sheet is cut into dough pieces (preferably - separate ones). The dough pieces are baked on a perforated substrate to produce thin cookies free of bubbles.

EFFECT: invention enables production of smooth and thin cookies free of bubbles.

26 cl, 27 dwg, 6 tbl