BUTTER COOKIE COMPOSITION Russian patent published in 2024 - IPC A21D13/80 A21D2/36 A21D2/38 A21D13/47 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of butter cookies. Composition for preparation of butter cookies contains prime grade wheat flour, farro flour, grain barley-malt concentrate, palm oil, sugar powder, corn starch, invert syrup, vanillin flavouring agent, food culinary salt, sodium bicarbonate, lecithin emulsifier, “Butter-cream” flavouring agent identical to natural, ammonium carbonate salt, citric acid and raisins. Components are used at the following ratio, kg per 1 ton of the finished product: prime grade wheat flour is 325.99, farro flour is 217.33, grain barley-malt concentrate is 21.73, palm oil is 251.2, sugar powder is 170.34, corn starch is 9.66, invert syrup is 29.28, flavouring agent — vanillin is 2.56, food culinary salt is 2.19, sodium bicarbonate is 2.42, emulsifier — lecithin is 1.93, “Butter-cream” flavouring agent identical to natural is 1.47, ammonium carbonate salt is 5.43, citric acid is 1.47, raisins is 70.63.

EFFECT: invention allows to improve consumer and functional properties of butter cookie composition.

1 cl, 1 tbl, 5 ex