FIELD: food industry.
SUBSTANCE: invention relates to production of butter cookies. Butter cookie composition contains prime grade wheat flour, spelled flour, apple puree, palm oil, sugar powder, corn starch, invert syrup, vanillin, culinary food salt, sodium bicarbonate, lecithin, “Butter-cream” flavoring agent identical to natural, carbon-ammonium salt, citric acid and raisins. Components are used at the following ratio, kg per 1 tonne of the finished product: prime grade wheat flour—325.99, spelt flour—217.33, apple puree—40.74, palm oil—251.2, sugar powder—170.34, corn starch—9.66, invert syrup—29.28, vanillin—2.56, culinary food salt—2.19, sodium bicarbonate—2.42, lecithin—1.93, “Butter-cream” flavoring agent identical to natural—1.47, ammonium carbonate salt—5.43, citric acid—1.47, raisins—70.63.
EFFECT: invention enables to obtain a finished product with improved consumer and functional properties.
1 cl, 1 tbl, 5 ex
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