COOKIE PREPARATION METHOD Russian patent published in 2016 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention can be used in production of cookies for medical and preventive, dietary and special alimentation. Disclosed is biscuit preparation method involving dough preparation by mixing animal and vegetal raw material, its placement in refrigeration chamber for 1.0-1.5 hours at temperature of 2-6°C, dough handling, moulding, baking and cooling of products, wherein functional additive is added to dough paste produced of "Vitazar" wheat germ flour with grain size of particles 1-2 mm, for which flour is preliminarily hydrated with drinking water at ratio of 1:1.6-1.8 for 15-45 min until consistency identical to structural-mechanical properties of dough one uses following content of initial components, wt%: for cookie curd-wheat flour is 34.0; sugar is 18.0; paste of "Vitazar" wheat germ flour is 11.3; 9 % curd is 18.0; margarine is 18.0; baking soda is 0.7; or chocolate-and-nut cookie-wheat flour is 17.3; sugar is 11.4; paste of "Vitazar" wheat germ flour is 6.0; butter is 18.1; baking powder is 0.4; brown sugar is 11.4; chicken eggs is 6.5; walnuts is 7.6; milk chocolate is 20.5; vanillin is 0.4; culinary salt is 0.4; or cookies chocolate-wheat flour is 23.3; sugar is 20.8; paste of "Vitazar" wheat germ flour is 7.8; 9 % curd is 26.0; butter is 20.8; aerator is 1.3.

EFFECT: invention allows to reduce technological losses during heat treatment, increase yield of finished products, expand range of flour confectionary products, which are characterised by high biological value, balanced amino acid, vitamin and mineral composition, have good organoleptic indices, high output, are cost-effective and well digested in human organism, wherein more rational use of vegetal raw materials is performed, and therapeutic properties of finished products are intensified.

1 cl, 1 tbl