COMPOSITION FOR MAKING SHORTBREAD COOKIES Russian patent published in 2025 - IPC A21D13/80 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and catering, namely to production of flour confectionary products. Composition for shortbread cookie preparation includes lentil powder, granulated sugar, melon puree, margarine, salt, sodium bicarbonate, ammonium carbonate, invert syrup No. 67 and optionally 1st grade wheat flour. Components are used at the following content per 10 kg of the ready product, g: lentil powder – 3,180.0-6,360.0, 1st grade wheat flour – 0.0-3,180.0, granulated sugar – 1,431.0, melon puree – 1,431.0, margarine – 954.0, salt – 47.7, sodium bicarbonate – 47.7, ammonium carbonate – 6.4, invert syrup No. 67 – 318.0.

EFFECT: invention allows to reduce energy value of the product and enhance consumer properties of the ready cookie.

1 cl, 3 tbl, 2 ex