Cookie with chocolate coating and method for making cookie with chocolate coating

A technology of chocolate coating and production method, which is applied in coating preservation, baking, dough treatment, etc., can solve the problems of inconvenient portability, inconvenient eating, easy moisture return, etc., and achieve the convenience of transportation and consumption, transportation and consumption Effect

Inactive Publication Date: 2014-09-17
于飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, the cookies on the market are all packaged in large packages, which are fragile, easy to regain moisture, difficult to carry, and inconvenient to eat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A chocolate-coated cookie, which is divided into two types: sugar-free and sugar-containing;

[0021] The sugar-free type is composed of cookies and chocolate coating, and the proportion of chocolate coating is 20%; the cookie part is composed of the following raw materials in parts by weight: 25 kg of refined flour; 5 kg of xylitol; maltose 5 kg; 5 kg of eggs; 5 kg of shortening; 5 kg of butter; 5 kg of butter; 6-8 kg of milk powder; 100 g of refined salt; 20 g of malt powder; 6-8 kg; 200 grams of baking powder; 300 grams of edible ammonium bicarbonate; the chocolate coating part is composed of the following raw materials in parts by weight: 10 kg of xylitol; 10 kg of malt syrup; 10 kg of anhydrous glucose; 10 kg of cocoa powder -15 kg; cocoa butter substitute 30 kg; maltodextrin 10 kg; whole milk powder 10 kg; whey powder 10 kg; soybean lecithin 3 kg;

[0022] Among them, the sugar type is composed of cookies and chocolate coating, and the proportion of chocolate coa...

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PUM

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Abstract

The invention provides a cookie with a chocolate coating. The cookie with the chocolate coating is not prone to being broken into pieces or affected with damp and convenient to transport and can be eaten conveniently. The sugar-free cookie with the chocolate coating comprises 25 kilos of refined flour, 5 kilos of xylitol, 5 kilos of maltodextrin, 5 kilos of eggs, 5 kilos of shortening, 5 kilos of butter, 5 kilos of cream, 5-8 kilos of milk powder, 100 g of refined salt, 20 g of malt flour, 20 g of vanillin, a proper amount of water, 5 kilos of starch, 6-8 kilos of palm oil, 200 g of baking powder, 300 g of edible ammonium hydrogen carbonate, 10 kilos of xylitol, 10 kilos of malt syrup, 10 kilos of glucosum anhydricum, 10-15 kilos of cocoa powder, 30 kilos of cocoa butter, 10 kilos of maltodextrin, 10 kilos of whole milk powder, 10 kilos of whey powder, and 3 kilos of soyabean lecithin, and the proportion of the chocolate coating is 20%. The cookie which contains sugar and is provided with the chocolate coating comprises 20 kilos of powdered sugar and all the components, except the xylitol, the malt syrup and the glucosum anhydricum, of the sugar-free cookie with the chocolate coating.

Description

technical field [0001] The invention mainly relates to a cookie and a preparation method thereof, in particular to a chocolate-coated cookie and a preparation method thereof. Background technique [0002] Cookies, derived from English COOKIE, is a Cantonese transliteration introduced from Hong Kong. Cookies are interpreted as thin and flat egg-like biscuits in the United States and Canada, while English COOKIE comes from German koekje, meaning It is "slender custard". This word is mainly used in British English to distinguish American biscuits such as "chocolate biscuits". The first cookie made was made up of several pieces of thin custard. According to research, it was invented by the Iranians. However, in the prior art, the cookies on the market are all packaged in large packages, which have the disadvantages of being fragile, easy to regain moisture, not easy to carry, and very inconvenient to eat. Contents of the invention [0003] The technical problem to be solved...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/38A21D15/08
Inventor 于飞
Owner 于飞
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