SUGAR COOKIE MANUFACTURE METHOD Russian patent published in 2013 - IPC A21D13/08 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. In accordance with the method, one first prepares an emulsion in a mixer. The emulsion consists of strained egg melange or egg powder, mixed with water at a weight ratio equal to 1:(1.3-2.6) and maintained at a temperature of 19-22°C during 120-180 minutes, an invert syrup, a malt extract, dissolved in water at a weight ratio equal to 1:(0.9-1.2) at a temperature of 19-22°C, food salt, sugar salt, dry milk product in the form of dry milk or dry defatted milk, sodium carbonate, a fat component, preliminarily transformed into a liquideous condition with a temperature equal to 40-42°C, lecithin in an amount of 1-2% of the fat component weight, a flavouring agent and a carbon-ammonium salt. All the emulsion components are stirred during 30-40 minutes till the components distribution uniformity in the total volume is 92-94%. Then the emulsion is delivered into the dough kneading machine with Z-shape blades, the kneading worm rotation frequency being 15-30 rpm, mixed with a mixture of powdery components of wheat flour, starch and recyclable wastes at operating stroke of the kneading machine. Dough is kneaded during 8-15 minutes till components distribution uniformity is 90-92% of the total weight. Then dough pieces are moulded of dough with moisture content equal to 15-16.5% and density equal to 1150-1250 kg/m³, baked and cooled.

EFFECT: invention allows to enhance the ready products quality, increase storage life and accelerate the cookie preparation process.

3 cl, 3 ex