METHOD FOR PRODUCING GLUTEN-FREE COOKIES WITH GIRASOL FOR FEEDING SCHOOL-AGE CHILDREN Russian patent published in 2023 - IPC A21D13/80 A21D8/02 A21D13/04 A21D13/43 A21D13/66 A21D2/36 

FIELD: public catering.

SUBSTANCE: invention can be used in production of gluten-free flour confectionery products, mainly for feeding school-age children. A method for producing gluten-free cookies with girasol for feeding school-age children involves mixing dry ingredients (amaranth flour, corn flour and whey powder) in a ratio of 45:25:30, a sweetener (girasol syrup), sea salt, baking powder, butter and vegetable additive, kneading dough, shaping and baking. Mashed potatoes baked at a temperature of 160±5°С with girasol tubers with lemon juice for 25 to 25 minutes are used as a herbal additive. The dough is moulded into round flattened products and baked at a temperature of 220±5°C for 7 to 10 minutes, with the following ratio of recipe components (in wt.%): dry ingredients - amaranth flour, corn flour, whey powder - 33.67-40.67, butter - 10.8-11, 4, baking powder - 1.6, lemon juice - 2.0, girasol puree - 25.2-27.8, sea salt - 0.3, girasol syrup - the rest.

EFFECT: invention makes it possible to obtain a finished product for feeding school-age children with increased nutritional value, improved organoleptic, structural-mechanical properties.

1 cl, 3 tbl, 3 ex