METHOD OF MAKING SUGAR COOKIE Russian patent published in 2016 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, specifically to production of flour confectionery products. Method of producing a sugar cookie comprising preparing an emulsion of powdered sugar, liquid components, chemical rising agents and fat product, a test batch of emulsion two kinds of flour, its moulding and baking, taking softened butter, powdered sugar, invert syrup, drinking milk, baking soda, ammonium carbonate, salt, vanilla powder, mixing everything to a homogeneous mass for 5-10 minutes, then adding wheat and white flour and emmer wheat flour, continue kneading for 5-10 minutes at a temperature of 17-25 °C, carried out on a rotational moulding machine PMR-3M through pressing of dough into moulds and baked in an oven at a temperature in first period to 180 °C for 2 minutes, in second period to 350 °C for 2 minutes, and in third period to 250 °C for 1 minute, then finished cookie is cooled to 35-45°C, under following ratio, wt%: wheat flour - 35.12; emmer wheat flour - 22.65; powdered sugar - 16.40; invert syrup - 4.92; butter - 13.65; drinking milk - 6.11; table salt - 0.41; vanilla powder - 0.32; ammonium carbonate - 0.08; baking soda - 0.34.

EFFECT: invention allows to enrich product with food fibres, in particular, cellulose contained in emmer wheat flour, vitamins, mineral elements (potassium, magnesium), proteins (in the grains of einkorn on 5 % more than protein in grains of wheat), which enables to obtain more balanced product in terms of amino acid composition, as well as expand range of flour confectionary products due to sugar cookie production based on new formulation of sugar cookie using emmer wheat flour.

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