COOKIE PRODUCTION METHOD

FIELD: food-processing industry, in particular, production of farinaceous confectioneries. ^ SUBSTANCE: method involves preparing emulsion by preliminarily mixing mélange, invert syrup, sand sugar, salt, aromatizer, water, and margarine; kneading flour from prepared emulsion, flour and wheat embryo...

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Main Authors OLEJNIKOVA AL'BINA JAKOVLEVNA, SHEVJAKOVA TAT'JANA ANATOL'EVNA, LOBOSOV VIKTOR GEORGIEVICH, PLOTNIKOVA INESSA VIKTOROVNA, MAGOMEDOV GAZIBEG OMAROVICH
Format Patent
LanguageEnglish
Russian
Published 27.05.2007
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:FIELD: food-processing industry, in particular, production of farinaceous confectioneries. ^ SUBSTANCE: method involves preparing emulsion by preliminarily mixing mélange, invert syrup, sand sugar, salt, aromatizer, water, and margarine; kneading flour from prepared emulsion, flour and wheat embryo flakes; forming dough and baking cookie; additionally introducing emulsifier-sterncetin in an amount of 0.75% by weight of mass; before kneading dough, mixing wheat embryo flakes with wheat flour at wheat flour to wheat embryo flake ratio of 4:1-1:1; introducing aerator into emulsion after mixing of all receipt components. ^ EFFECT: improved quality, increased nutritive and biological value of cookie, wider range of farinaceous confectioneries and reduced production costs.
Bibliography:Application Number: RU20050108517