SHORTCAKES PRODUCTION METHOD Russian patent published in 2016 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery industry. Method for shortcakes production of cookies envisages preparation of flour composite mixture of whole grain garbanzo flour, maize flour and rice flour at the ratio of 1.3:1:1, mixing for 1-2 minutes and whipping of softened margarine with fat weight fraction no less than 82 % and invert syrup with dry substances weight fraction of 70% till homogeneous mass. Then melange and ammonium carbonate are added, mixed for 1 min, then the prepared flour composite mixture is introduced, mixed for 1-2 minutes and first grade bakery wheat flour is added, preliminary mixed with sodium bicarbonate. Dough is kneaded with the moisture content of 20±1 % for 2-3 minutes at the kneading worm rotation frequency of 4-6CY/S, dough is rolled as a formation of 6-7 mm thick, dough pieces with corrugated edges of 70 mm diameter are formed, dough pieces surface is coated with water-egg mix, baking is performed at the temperature of 215-220 °C for 9-10 minutes. Dough with the moisture content of 20±1% is prepared at the following recipe components ratio, g per 1 kg of the ready products: first grade bakery wheat flour - 230, flour composite mixture - 314, Invert syrup with dry substances weight fraction of 70% - 322, margarine with fat weight fraction no less than 82 % - 128, melange - 28, sodium bicarbonate - 2.5, ammonium carbonate - 5.0.

EFFECT: invention allows to enhance the ready product quality, its food and biological value, to reduce sugar intensity, prolong the storage life and expand the range of flour confectionary products of preventive purpose owing to the use of flour composite mixture of non-conventional types of flour and invert syrup instead of sugar sand.

1 cl, 2 tbl, 2 ex