| 摘要 |
FIELD: confectionery industry. SUBSTANCE: ingredients for sugar cookies are taken in the following ratio, mas.%: sugar powder, 19.0-19.5; invert syrup, 2.1-2.15; margarine, 14.8-15.0; lactic protein product, 1.23-1.27; melange, 4.66-4.7; salt, 0.48-0.49; sodium carbonate, 0.48-0.49; ammonium carbonate, 0.17-0.18; flavor, 0.17-0.18; rusk crumb, 3.3-3.4; high-grade wheat flour, the balance. All the ingredients are mixed. Rusk crumb received from waste of the cookie is ground to size of particles equals to that of flour and roasted at temperature 160-180 C. EFFECT: increased porosity and shelf life. |
