COOKIE PRODUCTION METHOD Russian patent published in 2019 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Cookie production method includes preparation of raw materials, preparation of an emulsion, sugar dough, dough pieces molding, baking and packing. Starch molasses is used for preparing the product. Emulsion is prepared in emulsifier at mixing by beating melange with starch molasses, heated to temperature of 45–50 °C, with food salt, melted butter, a flavoring agent and chemical baking powders with sodium bicarbonate and carbon-ammonium salt till a creamy consistence at temperature of 35–38 °C for 10–12 minutes. To produce sugar dough the obtained emulsion is mixed in a dough kneading machine with prime grade wheat flour. Cookies are prepared at following ratio of initial components, kg: prime grade wheat flour 45–50, butter 20–25, melange 4.2–4.3, starch molasses 30–20, food culinary salt 0.3, sodium bicarbonate 0.2–0.15, carbon-ammonium salt 0.2–0.15, flavoring agent 0.1.

EFFECT: invention allows to reduce technological process of emulsion preparation for sugar cookies, enhance its quality due to improvement of organoleptic indices, increase of dough ductility, crumbliness, porosity, shelf life of the ready product, reduction of its sugar capacity and prime cost.

1 cl, 2 tbl, 4 ex