METHOD OF PRODUCING FUNCTIONAL BUTTER JIGGING COOKIE Russian patent published in 2024 - IPC A21D8/02 A21D2/36 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of flour confectionary products, in particular, functional butter jigging cookies. Method for production of functional butter jigging cookies involves preparation of recipe mixture, dough kneading, dough pieces moulding, baking, cooling and packaging, at the same time into the recipe mixture obtained by beating margarine in plasticized form with sugar powder, egg solution with dry substances content of 12±0.1%, prepared by reconstituting egg powder in water with hydromodule of 1:7, and food salt. Butter-sugar-egg mixture is stirred until homogeneous for 1–2 minutes, then, without stopping whipping, at medium speed of mixers, a pre-prepared dry mixture of prime grade wheat flour, baking powder, ginger powder, turmeric, sesame and flax seeds is gradually added. Kneading of dough is carried out for 4–7 minutes to a homogeneous state, which is then formed by jigging, dough pieces are baked at temperature of 180±5 °C for 15–18 minutes. Cookies are prepared at the following ratio of recipe components, wt.%: prime grade wheat flour – 30.0–37.1, sugar powder – 19.0–21.0, beating margarine – 19.0–21.0, reconstituted egg powder – 14.0–16.0, turmeric powder – 0.6–0.7, ginger powder – 0.3–0.5, edible salt – 5.6–6.1, sesame seeds – 1.9–2.2, flax seeds – 1.9–2.1, baking powder – 0.4–0.6.

EFFECT: invention enables to obtain a ready product with a reduced content of easily digestible carbohydrates, lower caloric content, increased nutritive and biological value, as well as with improved organoleptic indices.

1 cl, 2 tbl, 4 ex