METHOD FOR PRODUCTION OF FORTIFIED HARD-DOUGH COOKIES Russian patent published in 2024 - IPC A21D13/80 A21D2/02 A21D2/22 A21D2/34 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to production of flour confectionary products, hard-dough fortified cookies. Proposed method for production of fortified hard-dough cookies envisages preparation of sugar solution and invert syrup, salt solution, dough kneading, molding, baking and cooling. To prepare the sugar solution, water and sugar sand are loaded into the tank, held for 20 minutes, poured with hot water, and after the sugar sand has been dissolved, it is diluted with cold water. To prepare the salt solution, water and salt are loaded into the tank and held for 30 minutes. To prepare invert syrup sugar and water are loaded into the tank, heated, citric acid is added before boiling, and then boiled for 40 minutes. Immediately before kneading to a homogeneous mass, the following is mixed: honey, invert syrup, dry whole milk, dry whey, sodium bicarbonate, ammonium bicarbonate, vanillin. Soya flour, sodium pyrosulphite, ascorbic acid, lecithin, vitamin-mineral mixture are weighed out in portions for kneading; sodium pyrosulphite and ascorbic acid are dissolved in water before kneading; dough is kneaded in a dough kneading machine with Z-shaped blades for 13 minutes. Butter, vegetable oil, soya flour, lecithin, sodium pyrosulphite are directly introduced into the dough kneading machine. Sugar solution and invert syrup, dry whole milk, dry milk whey, salt solution, vanillin are preliminarily converted into a homogeneous emulsion and are fed into dough kneading machine through pipelines simultaneously with wheat flour. 2 minutes before the end of the dough kneading, ascorbic acid and the vitamin-mineral mixture are added; then dough is unloaded onto the dough strip rolling line, the dough strip is rolled between four shafts, where its thickness gradually decreases to a value of not more than 2.8 mm. Then the dough is stamped and cut to shape; after stamping, the cuttings are delivered to the installation for collection and return of cuttings into the dough. Stamped cookie blanks are directed to the belt of an electric furnace with a wire mesh with the use of a conveyor with the possibility of controlling the speed of movement. Baking is carried out at temperature in zones: 1 zone—140–165°C; 2 zone—195–200°C; 3 zone—200–230°C; 4 zone—210–230°C; 5 zone—220–250°C; 6 zone—120–150°C. Duration of baking is from 8 to 10 minutes. Cookies are cooled by supplying cold air from the lower side of the conveyed belt and by removing the heated air; chilled cookies are packed.

EFFECT: invention provides for production of fortified cookies with increased nutritive and biological value, enriched with vitamins and minerals, with balanced composition, original and harmonious taste and aroma, with porous and layered structure and golden color.

1 cl, 2 tbl