Improvement of method of production of sugar cookies based on vegetable oil “Palmolein”

Relevance of research by increasing attention to the issue of healthy eating. In this connection, our article is devoted to the study of the possibility of using vegetable fats in the production of flour confectionery products, in particular, cookies of sugar varieties instead of traditionally used margarine. During the research of raw materials and finished products were used standard and generally accepted methods of research of raw materials and finished products on organoleptic, physico-chemical, microbiological and indicators of safety. The article presents the results of studies to establish the possibility of replacing margarine in flour confectionery products at a cheaper and balanced composition of fatty acids are vegetable fats. The most relevant and expedient type of vegetable fat is revealed. The use of which a new formulation of sugar cookies is developed. Indicators of quality are investigated. Justification for use of this fat in production of flour confectionery is made. As a result, the culture of production is improved, the problems of seasonality of storage facilities are solved, the quality is improved and the shelf life of sugar cookies is extended by 2 times, the formulation is cheaper and the cost of production is reduced, which is of practical value.