FORTIFIED COOKIES Russian patent published in 2024 - IPC A21D13/80 A21D2/02 A21D2/22 A21D2/34 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of flour confectionary products, fortified cookies from lingering dough. Fortified cookies contain prime grade wheat flour, white sugar, sunflower vegetable oil, butter, dry whole milk, honey, soya flour, dry milk whey, food salt, soya lecithin, ammonium bicarbonate, sodium bicarbonate, ascorbic acid, sodium pyrosulphite, citric acid, vanillin, as well as a vitamin-mineral mixture containing vitamins B1, B2, B6, PP, B9, iron and calcium. Weight fraction of moisture is not more than 9.0%, the weight fraction of total sugar in terms of sucrose is not more than 20.0%, the weight fraction of fat is not more than 30.0%. Initial components have the following ratio, in terms of weight per ton of finished cookies, kg: prime grade wheat flour – 718.90, white sugar – 169.55, sunflower vegetable oil – 35.31, butter – 94.95, dry whole milk – 20.35, honey – 13.56, soya flour – 40.69, dry milk whey – 20.35, edible salt – 5.43, soya lecithin – 3.46, ammonium bicarbonate – 12.21, sodium bicarbonate – 5.43, ascorbic acid – 0.27, vitamin B1 – 0.0031, vitamin B2 – 0.0180, vitamin B6 – 0.0044, vitamin PP – 0.0390, vitamin B9 – 0.2900, iron – 0.0180, calcium – 0.6500, vanillin – 0.34, sodium pyrosulphite – 2.03, citric acid – 0.07.

EFFECT: invention allows to produce lingering cookies with increased nutritive and biological value.

1 cl, 2 tbl