| 摘要 |
FIELD: food industry.SUBSTANCE: one first prepares a confectionary semi-product of sugar sand and part of the fat component taken at a weight of ratio of 1:(0.35-0.43). The confectionary semi-product preparation involves the components stirring during 10-15 minutes till homogeneous mixture production, the mixture milling in a five-roller mill for solid phase particles sized 25 mcm to account for 92-94% of the total weight and punching in a kneading machine with Z-shape blades, the working tool rotation frequency being 15-30 rpm, during 10-15 minutes. Then one performs preparation of an emulsion of invert syrup taken in an amount of 5-12% of the total dough weight with dry substances content equal to 78-82% and reducing substances in an amount of 75-80% at a temperature of 15-35°C, a malt extract, dissolved in water at a weight ratio equal to 1:(0.9-1.2) at a temperature of 19-22°C in an amount of 4-6 wt % of the total dough weight, sodium carbonate, culinary salt and a carbon-ammonium salt, the fat component in an amount of 58-64 wt % of its total weight at a temperature of 40-42°C and lecithin taken in an amount of 1-2% of the fat component weight. After the confectionary semi-product and emulsion stirring during 4-5 minutes at the operating stroke of the kneading machine one supplies a mixture of wheat flour, starch and recyclable wastes. The dough is kneaded during 4-10 minutes till the components distribution uniformity in the total volume is equal to 90-92%. Then dough pieces are moulded of the dough with moisture content equal to 13-16.5% and density equal to 1150-1250 kg/m, baked and cooled.EFFECT: invention allows to enhance the ready products quality, increase storage life and accelerate the cookie preparation process.4 cl, 3 ex |
