Gluten-free cookies are confectionery products made without the use of protein components (flour from wheat, rye, barley, etc.). It is intended for people with celiac disease or gluten intolerance, for vegans, in fitness diets. The recipe uses corn, chickpea, buckwheat, rice, pea, potato, coconut flour, etc. The variety of flavors of such cookies is achieved by using sugar, fruit, molasses, nuts, raisins, condensed milk, cinnamon, etc.

Technical data of the set

Functional composition

Gluten-free cookies are made from medium or thick dough. The dough is prepared in a mixer. First, butter (margarine, softened butter) is mixed with powdered sugar, the rest of the raw materials and additives are gradually added, and finally, gluten-free flour. The resulting mass is mixed at low speed.
The finished dough is formed in the ImpexDrop-600S Dropping Machine. The dough is loaded into the hopper, passes through the injection shafts, and then is squeezed into sheets through the nozzles. If according to the recipe the dough has a thick consistency, then the “string sharp” option is used for setting. The shape of the cookies depends on the attachments on the nozzles, as well as on the available functions and settings of the setting machine. The ImpexDrop-600S dropper machine has the functions of drawing a sheet, rotating nozzles, raising and lowering the table, and cutting blanks with a string, which allows you to produce a significant number of cookie molds with a relatively small assortment of nozzles. It is possible to order different types of nozzles from the catalog.
Cookies are baked at a temperature of 200-250 degrees for 6-12 minutes in an Impex Rotor rotary oven or an Impex Condy confectionary tunnel oven. After baking, the cookies should cool on the sheets, after which they are carefully removed with a scraper.