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 for feeding school-age children includes mixing dry ingredients (amaranth flour, green buckwheat flour and whey powder) in a ratio of 50:20:30, a sweetener (girasol syrup), sea salt, baking powder, butter and vegetable additives, kneading dough, shaping and baking. Mashed potatoes baked at a temperature of 160±5°С with girasol tubers with lemon juice for 20 to 25 minutes are used as a herbal additive. Baking is carried out at a temperature of 220±5°C for 7 to 10 minutes, with the following ratio of ingredients, wt.%: dry ingredients – amaranth flour, green buckwheat flour, whey powder - 33.0-39.6, 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 and structural-mechanical properties.
1 cl, 3 tbl, 3 ex
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