Principles of creation of specialized sugar cookies for baby food conditions of cavitation effects

In order to obtain cookies for baby food of a given composition, including under conditions of cavitation effects, the principles of stabilization of the stages of preliminary preparation of raw materials and basic technological operations have been developed. To obtain two-phase systems during preliminary preparation of raw materials, a set of technological methods has been developed: disaggregating flour under aeration conditions with a decrease in viscosity by 47% and a density of up to 340 kg/m3, transfer of solid fat components to a plasticized state with a decrease in density by 20%, swelling of egg powder with restoration to a state of melange, obtaining a 50% solution of malt extract with a decrease in viscosity. The creation of a set of technological methods allowed to increase the stabilization of the preparation of the suspension, separated into a separate technological stage, and emulsions, which provide a decrease in density and viscosity, an increase in dispersion and uniform distribution of components in them...