RU2002132534A - METHOD FOR PREPARING LONG COOKIES - Google Patents

Claims (2)

A method of preparing a protracted cookie, including obtaining a dough by mixing an emulsion from sugar-containing syrup, water, salt, sugar, melange, milk powder, margarine and a mixture of starch, wheat flour%, chemical baking powder, improvers to obtain a homogeneous mass, rolling the dough on a laminator to a thickness 1-3 mm dough tape, forming dough by stamp machines and baking dough pieces, characterized in that glucose syrup with a concentration of 25-30% dry matter obtained by double is used as a sugar-containing syrup by enzymatic method of hydrolysis of flour from rice section, and the Neutrase enzyme is used to exclude from the technological process the stage of dough curing, while the components have the following ratio by weight of flour with an accuracy of ± 5%: Premium wheat flour 100.0 Glucose Syrup 44.0 Margarine 17.4 Granulated sugar 8.6 Starch 8.1 Melange 3.4 Whole powdered milk 0.9 Baking soda 0.7 Table salt 0.6 Ammonium carbonate 0.2 Neutrase Enzyme 0.01 2. A method of preparing a protracted cookie, characterized in that it is additionally replaced with glucose syrup 20% sugar in terms of dry matter, while the components have the following ratio by weight of flour with an accuracy of ± 5%: Premium wheat flour 100.0 Glucose Syrup 48.0 Margarine 17.4 Granulated sugar 7.7 Starch 8.1 Melange 3.4 Whole powdered milk 0.9 Baking soda 0.7 Table salt 0.6 Ammonium carbonate 0.2 Neutrase Enzyme 0.01