| 摘要 |
FIELD: food industry.SUBSTANCE: cookie with enhanced stability in the process of manufacture includes upper cookie, lower cookie and a filling between them. Each of the upper and lower cookie has a front end, a back end and two sides between them, a length between the said ends and a width between the said sides, a central part as well as an inner and an outer surfaces. The cookies inner surfaces are adjacent to the filling and contact it. The cookies inner surfaces are flat; each of the outer surfaces includes multiple areas of the outer surfaces to provide for a non-flat outer surface. At least one of the outer surface areas is flat and has width equal to 10 - 40% of the cookie width and is designed to provide for the cookie stability when the said at least one outer surface area providing for stability is positioned on a flat support surface. Additionally, one proposes a method for providing for the cookie stability and balance in the process of manufacture, including production of the cookie with an inner and an outer surface. The cookie outer surface includes multiple outer surface areas designed to provide for a non-flat outer surface. At least, one of the outer surface areas has width equal to 10 - 40% of the cookie width and is designed to provide for the cookie stability in the process of manufacture.EFFECT: invention allows to produce a sandwich cookie with an aesthetically pleasant non-flat outer surface and with enhanced stability in the process of manufacture.17 cl, 5 dwg |
