FLOUR CONFECTIONARY PRODUCT - BISCUIT WITH INCREASED NUTRITIVE VALUE, AND METHOD OF ITS PRODUCTION Russian patent published in 2024 - IPC A21D13/80 A21D13/62 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to production of flour confectionary products. Cookie production method involves preparation of a mixture of prime grade wheat flour, black caraway flour and potato starch at ratio of 18:5:5, kneading dough of the prepared flour mixture, salt and soda, freshly frozen apple refuses. Apple refuses are pre-defrosted at room temperature 22±2 °C and rubbed through a sieve to remove seeds and pith. Then the mass is kneaded for 1-2 minutes until a homogeneous consistency is obtained and then softened table margarine with 60% fat content is added to the mass. Mixing is carried out for 5-7 minutes with the kneading tool rotation frequency of 40-60 rpm to the state of a plastic smooth mass. Dough is rolled out into layers with thickness of 4-6 mm, cookies of various shapes – round, rectangular, shaped with weight of 40-50 g are formed. Then one performs preparation of a mixture of sea salt and sesame, washing the surface of the cookie with egg white, sprinkling the surface with a mixture of sea salt and sesame. Then baking is carried out at temperature of 240 °C in an oven with convection for 13-15 minutes and cooling on mesh trays at temperature of 22 °C. Components are used at the following ratio, wt.%: prime grade wheat flour – 26.3, black caraway flour – 7.3, freshly frozen apple refuses – 34.3, potato starch – 7.3, table margarine with 60% fat content – 21.9, soda – 1.0, edible salt – 0.45, sea salt – 0.45, sesame seeds – 0.3, egg white for wash – 0.7.

EFFECT: invention allows to expand the range of flour confectionary products and to obtain a product with increased nutritive value, with improved vitamin and mineral composition.

2 cl, 3 tbl