COOKIE PREPARATION METHOD (VERSIONS) Russian patent published in 2024 - IPC A21D13/80 A21D8/02 A21D2/36 A21D2/34 A21D13/62 

FIELD: food industry.

SUBSTANCE: group of inventions can be used in production of dietary and special food cookies. Cookie preparation method involves dough preparation by mixing for 3–4 minutes a sugar substitute, crushed raw nut kernels, butter, eggs, soya flour and dough baking powder, dough handling, molding, baking, drying and cooling of products. Initial components are used at the following content, wt.%: sugar substitute—2.14, eggs—14.29, crushed raw nut kernels—42.86, butter—17.14, dough baking powder—2.14 and soya flour—21.43. Alternatively, for dough preparation one uses sugar substitute, crushed raw nut kernels, butter, eggs, soya flour, dough baking powder, cocoa and water with the following content of initial components, wt.%: sugar substitute—2.03, eggs—13.51, crushed raw nut kernels—40.54, butter—16.22, dough baking powder—2.03, soya flour—20.27, cocoa—2.7 and water—2.7. Nut is represented by walnuts, cedar nuts, brazil nuts, almonds, peanuts, cashews, pecans, pistachios, macadamia and hazelnuts.

EFFECT: invention allows to expand the range of flour confectionary products and to obtain ready products with increased biological and energy value.

2 cl