METHOD FOR PRODUCTION OF "VESELYE ZVEZDOCHKI" GLUTEN-FREE SUGAR COOKIE Russian patent published in 2012 - IPC A21D13/08 A23L1/29 

FIELD: food industry.

SUBSTANCE: one performs emulsion and powdery components mixture preparation, dough kneading by way of the emulsion and the powdery components mixture mixing, goods moulding and baking, ready goods cooling and packing. Sugar powder is dissolved in water and stirred during 5-10 minutes to prepare the emulsion. Then one adds margarine or butter with a temperature equal to nearly 40°C and thoroughly stirs all the components during 7 minutes. Then one adds chicken eggs into the mixture, stirs the mixture again during 10 minutes. Then one adds the preliminarily prepared mixture of powdery components (consisting of a chemical baking powder, maize and rice flour, maize starch, apple and cinnamon powder), mixes the ingredients till production of a homogeneous mass with moisture content equal to 13.5-17.5%. The ready dough is rolled, moulded by way of dough pressing into the mould cavities; moulded goods are baked during 10 minutes at a constant temperature equal to 170°C. After baking goods are naturally cooled till the temperature is equal to 30-35°C. The initial components are taken at the following ratio, wt %: sugar powder - 17.31, margarine or butter - 15.80, chicken eggs - 14.45, maize starch - 10.53, maize flour - 18.42, rice flour - 18.42, apple powder - 3.32, cinnamon powder - 0.80, chemical baking powder - 0.95.

EFFECT: goods enrichment with mineral and vitamin substances, food fibres, in particular, with pectin contained in powder produced from apples grown in the Ural region, the technology process simplification, while maize and rice flour usage in the formula allows to extend the gluten-free confectionary flour goods range.

2 tbl, 1 ex