METHOD FOR PRODUCTION OF SUGAR COOKIES Russian patent published in 2022 - IPC A21D13/80 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely confectionery, and can be used in the production of cookies. The composition for the production of sugar cookies contains components at the following ratio, wt. %: soy flour 40.2, oat flour 10.05, powdered sugar 16.4, invert syrup 7.92, vegetable fat Ecolact 14.06, milk powder 10.15, table salt 0.41, vanilla powder 0.32, ammonium carbonate 0.08, sodium bicarbonate 0.34, antioxidant Dihydroquercetin 0.02 and spirulina powder 0.05. In this case, the method for production of sugar cookies includes the preparation of an emulsion of powdered sugar, invert syrup, milk powder, sodium bicarbonate, ammonium carbonate, table salt, vanilla powder, softened vegetable fat Ecolact, spirulina powder and antioxidant Dihydroquercetin. The emulsion is stirred until a homogeneous mass is formed for 5-10 minutes. Then the dough is kneaded from the emulsion, soy and oat flour for 5-10 minutes at a temperature of 17-25°C. Next, the dough is formed on the RPM-3M rotary machine by pressing the dough into molds, baking in the oven at a temperature in the first period up to 180°C for 2 minutes, in the second period up to 350°C for 2 minutes, in the third period up to 250°C for 1 min. After that, the finished cookies are cooled to 35-45°C.

EFFECT: invention makes it possible to obtain a finished product with high nutritional value and high quality, increased organoleptic characteristics and antioxidant properties, as well as having an extended shelf life.

1 cl, 3 tbl