METHOD OF MANUFACTURING SUGAR COOKIES WITH THE USE OF THE MALT CONCENTRATE Russian patent published in 2018 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to the field of the food industry, in particular to flour confectionery products of reduced sugar content and increased nutritional value. Method for producing sugar cookies is proposed, which includes preparation of loose components, preparation of emulsion, sugar dough, forming of test billets, baking and packaging, while malt barley concentrate is used to prepare the emulsion and sugar dough, the emulsion is prepared by whipping melange with malted barley concentrate, sugar powder, salt, melted margarine to a foamy structure at a temperature of 35–38 °C, then for the production of sugar dough, the emulsion is mixed with chemical leavens, spices in the form of a mixture of dry dill, parsley, basil and red pepper, flavors and wheat flour of the highest grade, while sugar cookies are prepared with the following ratio of the original components, kg: high-grade wheat flour 57–58; powdered sugar 4–6.3; margarine 14.7–18.7; melange 3–3.2; malt barley concentrate 14–18; edible salt 0.3–1.0; sodium bicarbonate 0.39–0.45; ammonium salt 0.21–0.26; spices 0–0.29; flavoring 0.1.

EFFECT: invention provides an improvement in the quality of the finished product by improving its organoleptic performance, improving the taste and aromatic properties, increasing color, increasing nutritional value due to the introduction of a significant amount of malt concentrate in place of sugar and invert syrup according to the recipe, increasing its shelf life, reducing costs, expanding the range of flour confectionery products.

1 cl, 4 tbl, 4 ex