SUGAR COOKIES PREPARATION METHOD Russian patent published in 2019 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Sugar cookie preparation method envisages preparation of loose components by mixing with simultaneous aeration of flour with gluten content equal to 27–32 % and flour with gluten content equal to 22–24 %, taken at a ratio providing for gluten content in flour of 26 %, then one adds starch and cookie crumbs. Cooked at temperature 105–109 °C invert syrup of 40–60 %, envisaged with sugar sand recipe by mixing it with water and citric acid in mass ratio (50:30:0.175) with subsequent preliminary cooling of syrup to temperature of 58–62 °C and final cooling to temperature of 15–20 °C. Preparation of liquid phase is carried out by mixing prepared invert syrup, previously strained through sieve with mesh size of 1.5–2.5 mm, melange or prepared egg powder, for which it is mixed with water at a weight ratio of 1:(1.5–2.5). When preparing the liquid phase, malt extract is added therein, preliminarily diluted in water at a weight ratio of 1:1 and stirring for 2–3 minutes, introduced is sugar powder from the remaining quantity of ground granulated sugar and a milk product represented by dry cheese whey and/or dry buttermilk. After 4–5 minutes of stirring, introduced is a fat product pre-plasticised to achieve density of 750–800 kg/cm³, which is represented by vegetable fat Ecolact and/or Econd, carbon-ammonium salt, a flavoring agent and a vitamin-and-mineral premix. Method then includes disposing, for 1.5–3.5 minutes, of a mixture of loose components taken in a weight ratio to liquid phase (7.0–7.5):(3.0–3.5) and kneading dough for 8–12 minutes at temperature of 26–28 °C. Dough pieces are formed from the produced mass, baked, cooled and packaged.

EFFECT: invention allows to enhance nutritive value and organoleptic indices of the ready product, increase its storage life.

1 cl, 2 tbl, 2 ex