CONFECTIONERY FUNCTIONAL MIXTURE FOR COOKIES Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: confectionery functional mixture for cookis comprises wheat flour, sugar as for a sweetening agent, butter, condensed milk, table white salt, sodium bicarbonate, ammonium carbonate, vegetable additive and water of 16-19°C in an amount that provides a finished dough of 14-16% moisture. The mixture additionally contains wheat bran, taken at the ratio to wheat flour of 1:5. It additionally comprises stevioside and erythritol taken at the ratio to sugar of 10:1:3 as for the sweetening agent. It additionally contains wheat fibers Camecel FW 200 in an amount of 5% of the butter weight. The vegetable additive is represented by microalgae chlorella. The primary components are used in the following ratio, wt %: mixture of wheat flour and wheat bran 13.00-23.00; mixture of sugar, stevioside and erythritol 15.00-20.00; butter 19.00-21.00; condensed milk 2.20-3.90; wheat fibers Camecel FW 200 0.95-1.05; microalga chlorella 8.00-12.00; ammonium carbonate 0.10-0.20; sodium bicarbonate 0.80-1.00; table white salt 0.50-0.60; water is the rest.

EFFECT: improved taste properties.

3 tbl, 3 ex