FIELD: confectionery industry.
SUBSTANCE: invention relates to the confectionery industry, namely the production of flour confectionery. Proposed lingering cookies using ostrich fat, for the preparation of which are used premium wheat flour, corn starch, grape syrup, inulin, sunflower oil, melted ostrich fat, whole milk powder, melange, baking soda, ammonium carbonate and flour improver, with the following initial ratio, kg per 100 kg of the finished product: wheat flour of the highest grade 62.17-66.47; corn starch 4.07-6.07; grape syrup 11.07-12.07; inulin 4.08-5.2; sunflower oil 5.31-6.13; rendered ostrich fat 1.23-7.36; whole milk powder 8.15-8.95; melange 1.96-2.12; baking soda 0.36-0.40; ammonium carbonate 0.42-0.44; flour improver 0.36-0.37.
EFFECT: invention provides improvement of rheological properties, namely, elastoplastic properties of dough for making long biscuits, increase of its nutritional value due to increase of content of unsaturated fatty acids in it, as well as reduction of production time of the target product.
1 cl, 2 tbl, 3 ex
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