FLOUR CONFECTIONERY PRODUCT FROM SUSTAINED DOUGH IN THE FORM OF COOKIES Russian patent published in 2023 - IPC A21D13/80 A21D13/31 

FIELD: food industry.

SUBSTANCE: production of a confectionery flour product from a protracted dough in the form of biscuits with filling. The flour confectionery product contains a base consisting of two separate parts with a dosed portion of a thermostable filling evenly located inside. Therewith, two separate parts of the base are interconnected into a single product by stamping. The starting components are used in the following ratio, % by weight: premium wheat flour - 60.0-80.0, high-oleic vegetable oil - 7.0-10.0, sugar or powdered sugar - 4.0-7.0, dry milk whey - 0.7-3, 0, invert syrup or glucose-fructose syrup - 4.0-7.0, lecithin - 0.01-0.3, egg powder - 0.2-2.0, corn starch - 1.0-4.0, soda - 0.2-2.0, ammonium carbonate salt - 0.3-2.3, table salt - 0.3-2.3, enzymes - 0.005-0.5, pyrosulphite - 0.005-0.5, flavouring agent - 0.1-0.5. At the same time, the biscuit base and the thermostable filling are in the ratio, % by weight: biscuit body - 57-60, thermostable filling - 40-43. Moreover, the finished product in the form of cookies has the following chemical parameters, namely, the mass fraction of moisture is 14.0-18.0%, the mass fraction of fat is 5.0-9.0%, the water activity is 0.7-0.74. At the same time, the dough for the manufacture of a confectionery product has the following physical and structural characteristics: plastic strength 1500-1700 g, tear force 100-300 g, tensile force 50-150 g, ultimate shear stress 5.0-7.0 g, spreadability 5-20 mm, compressibility 75-200 g/s, maximum compression force 3075-3250 g, cut tack 700-900 g, compression tack 200-400 g, elasticity coefficient 60-80%.

EFFECT: obtaining a finished product with improved taste, organoleptic, as well as structural and mechanical properties.

5 cl, 7 tbl, 4 ex