METHOD FOR PRODUCTION OF SUGAR COOKIES WITH FUNCTIONAL PROPERTIES Russian patent published in 2024 - IPC A21D8/02 A21D13/47 A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to production of sugar cookies. Sugar cookie production method involves preparation of an emulsion, dough kneading, molding and baking. For the emulsion preparation one uses butter heated to 29–34 °C, sugar powder and vanilla powder. When kneading dough, a mixture of prime grade wheat flour and hemp flour is used with addition of mélange and food prophylactic salt at the following ratio of components, kg: prime grade wheat flour—543–548, hemp flour—16.5–17, sugar powder—180–185, butter—370–380, melange—55–57, vanilla powder—2.5–3.5, preventive food grade salt—0.3–0.6. Emulsion is brought to a foamy state using an emulsion machine, then the obtained foamy emulsion is subjected to mixing with the rest of the recipe components for 5–7 minutes to obtain a homogeneous dough with temperature not higher than 15–17 °C. Then the product is formed and delivered for baking during 4–7 minutes at temperature of 200–250 °C till moisture content is 4–6% with further cooling to temperature of 35–40 °C and packing.

EFFECT: invention allows to obtain a ready product of higher quality due to improvement of its organoleptic properties and nutritive value.

1 cl, 2 tbl, 2 ex