"COOKIE CRACK" CRACKER AND ITS PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the cracker production method, recipe components for dough kneading are charged immediately into the dough kneading machine without an emulsion preparation. At the first kneading stage, one introduces into the dough kneading machine wheat flour, maize starch, sugar powder, egg powder, dairy whey and a flavour additive with the components mixed during 2-4 minutes; at the second stage one introduces palm oil and starch syrup that are mixed with the other ingredients during 2.5-3.5 minutes; at the third stage one introducers leavens represented by baking soda and an ammonium carbon salt, food salt and a fermentative preparation that are dissolved in the water required for dough kneading; the total duration of dough kneading is 18-30 minutes, with water solution of sodium pyrosulphate introduced 2-3 minutes before its completion. Then dough is stored for 25-35 minutes to release strain therein; the produced dough is rolled out through several pairs of corrugated rollers installed so that the gap between the rollers decreases to 3-6 mm; then the dough ribbon is folded so that to form 6-8 layers rolled out through calibration calenders for the dough ribbon thickness to be 2-3 mm. Then one performs the rolled out dough moulding using a rotation machine by way of punching-out square-shaped pieces 2-3 mm thick; in the process of moulding 8-10 pin holes are made in each dough piece. The produced pieces are baked in a confectionary tunnel oven; during the first baking period, one maintains in the oven entrance part relative humidity equal to 60-70% and temperature equal to 100-140°C which is ensured by infrared radiation gas burner devices. The second baking period proceeds at a temperature that is gradually increased to 200-245°C; the third baking period proceeds at a temperature of 240-230°C, the fourth one - at 225-215°C, the fifth one - at 210-200°C. Then the products are cooled on an open-type conveyor belt (without forced air circulation) to a temperature of 35-40°C within 3-5 min. For the cracker production by the proposed method, the initial recipe components are taken at the following ratio, weight parts: wheat flour - 55.00-57.00, maize starch - 2.70-2.90, sugar powder - 4.52-4.54, egg powder - 1.60-1.80, dairy whey - 0.50-.070, flavour additive - 2.10-2.30, palm oil - 7.70-7.90, starch syrup - 2.70-2.90, baking soda - 0.39-0.41, ammonium carbon salt - 1.30-1.50, food salt - 1.1-1.3, enzyme preparation - 0.02-0.04, sodium pyrosulphite - 0.03-0.05.

EFFECT: invention allows to produce a cracker having a butter flavour, a tender crumby texture in the process of chewing and a very smooth surface.

2 cl, 3 tbl, 1 ex