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Cookies — a small confectionery product of low humidity, baked from dough, usually sweet, long-term storage. To dough for cookies sometimes add different grains; cookies are usually formed in the form of circles, squares, stars, tubes; sometimes cookies are made with filling (chocolate, raisins, condensed milk, cream) or put the filling between two cookies.
Classification edit
The following types of cookies are distinguished.:
- sugar prolonged or dry rich, which can be sand, puff, whipped or oatmeal.
All of them differ in the method of preparation and consistency of the dough.
Methods of industrial preparation of dough for cookies edit
Preparation of sugar dough. Kneading sugar dough in the flow-mechanized production of cookies, as a rule, is carried out in a continuously operating kneading machines. Feature of the biscuit dough is that 10-12 different types of raw materials are used for its preparation. With continuous kneading of the dough, all kinds of raw materials should be continuously dosed into the kneading machine in the desired ratio.
Sugar cookies are characterized by significant porosity, fragility and swelling; has a pattern on the front surface, which is provided by the production of a plastic dough having an easily tearing consistency.
Protracted cookies — layered, has less fragility and swelling, contains less sugar and fat, is produced from elastic-elastic dough on high-performance production lines highly mechanized (up to 900 kg/h).
Prolonged sugar batter is different from dough elastic properties. To obtain a dough with such structural and mechanical properties, it is necessary to create conditions for the most complete swelling of glute proteins when mixing. These conditions are predetermined by the composition of the raw material recipe and technological parameters of kneading. In a protracted dough, the humidity of which is almost 1.5 times higher than the sugar dough, the sugar content is almost 2 times less.
Butter cookies are available in a variety of shapes, small sizes, from dough, diverse in its properties and containing a large amount of sugar, fat and egg products.
Varieties of cookies edit
See. also edit
- Fortune cookie Cake Pop-tarts Confectionery Sitin sesame cookies
Notes edit
Literature edit
- Pohlebkin V. V. Cookies // Culinary dictionary. — M.: Uh, 2015. — P. 287. — 456 p.
[[Category:Cookies]]