Zalevs'ka N. Improvement of Technology of Rich Cookies with a Stuffing

This work is intended to improve a technology of rich cookies with a stuffing. It is offered to use a domestic mixture of surface-active substances, a complex ether of polyglycerin, triglyceride of a stearin acid, monostearite of glycerin, corbat tristearite- for improvement of technology of preparation a rich test semifinished item. For definition of optimum ratio, it is studied technological features of emulsifying agents It is studied an influence of a complex mix Rational modes of formation of semifinished items by a method of co-extrusion which provide quality of finished items are investigated and determined. It is considered processes of heat and mass transfer at baking-drying-cooling of bicoloured cookies and rich cookies with a stuffing and it is proved rational modes which provide an intensification of process. Key words: rich cookies with a stuffing, co-extrusion, superficially active substances, hydrophilic connections, emulsifying agent, a dough, a fruit stuffing.