SUGAR COOKIE MANUFACTURE METHOD Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: method provides preparation of the recipe mixture in the mixer, consisting of fructose-glucose syrup, based on fruit and vegetable puree, the egg powder, mixed with water, and malt extract, diluted with water. After mixing the components, the food salt, the dry milk product, the granulated sugar is introduced into the mixture. The mixture is stirred. Then the fat component is added to the mixture, pre-plasticized in the kneading machine up to the density of 750-820 kg/m³ with the temperature of 36-38°C in the amount of 20-40% from the fat component recipe amount and lecithin in the amount of 1-2% to the fat component weight in the composition with fat in the ratio 1:1. Stir the mixture for 1-2 minutes with the constant recirculation of the recipe mixture and additional treatment under the hydrodynamic cavitation conditions. The resulting emulsion is processed in the cavitation unit under the conditions of combining the hydrodynamic and acoustic cavitation in mutually perpendicular planes until the emulsion with the viscosity of 0.05-0.08 Pa⋅s. is manufactured. Further, the emulsion is supplied into the kneading machine with Z-shaped blades and mixed with the fat component, pre-plasticized in the kneading machine to the density of 750-820 kg/m³ with the temperature of 22-24°C in the amount of 60-80% of its recipe amount, 50% of carbon ammonium salt aqueous solution, sodium bicarbonate, mix for 1-2 minutes. The mixture of the loose components from the wheat flour, starch and recyclable waste is fed into the resulting emulsion at the operating stroke of the kneading machine, and the dough is kneaded, the dough pieces are formed, baked and cooled.

EFFECT: invention allows to increase the nutritional and biological value of the finished product, to improve its organoleptic characteristics, and to expand the flour confectionery products range.

2 cl, 1 ex