{"id":422,"date":"2026-03-28T11:46:57","date_gmt":"2026-03-28T16:46:57","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=422\/"},"modified":"2026-03-28T11:46:57","modified_gmt":"2026-03-28T16:46:57","slug":"tea-time-sugar-cookie-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/tea-time-sugar-cookie-gost-recipe\/","title":{"rendered":"Tea Time Sugar Cookie GOST Recipe"},"content":{"rendered":"<p><strong>&#8220;Tea Time&#8221; (\u0414\u043e \u0447\u0430\u044e)<\/strong> is a classic GOST sugar <a href=\"\/key-words\/cookies\/\">cookie<\/a> recipe made from top-grade wheat flour with milk. This flour confectionery product is typically rectangular or square in shape, sold by weight or pre-packed. 1 kg contains at least 70 pieces.<\/p>\n<h2>Recipe (industrial formulation)<\/h2>\n<ul>\n<li>Top-grade wheat flour \u2014 100.0 kg<\/li>\n<li>Corn starch \u2014 7.4 kg<\/li>\n<li>Powdered sugar \u2014 33.0 kg<\/li>\n<li>Invert syrup (TS 70%) \u2014 4.5 kg<\/li>\n<li>Margarine (TS 84%) \u2014 20.0 kg<\/li>\n<li>Whole fresh milk \u2014 4.7 kg (often replaced with dry milk powder recalculated by total solids)<\/li>\n<li>M\u00e9lange (liquid whole egg) \u2014 7.48 kg (often replaced with egg powder recalculated by total solids)<\/li>\n<li>Salt \u2014 0.5 kg<\/li>\n<li>Sodium bicarbonate \u2014 0.5 kg<\/li>\n<li>Ammonium bicarbonate \u2014 0.1 kg<\/li>\n<li>Vanilla flavoring \u2014 0.1 kg<\/li>\n<\/ul>\n<h2>Technological notes<\/h2>\n<p>Sugar cookies are made from a short, plastic <a href=\"\/key-words\/dough\/\">dough<\/a> with relatively high sugar and fat content. The dough is mixed to achieve a homogeneous, non-elastic consistency \u2014 overmixing will develop gluten and produce a tough cookie instead of a crumbly one. Typical dough temperature is 22\u201325 \u00b0C. The dough is sheeted, stamped with a pattern, and baked at 220\u2013240 \u00b0C for 4\u20135 minutes. Final moisture content is typically 5.0\u20137.0%.<\/p>\n<p>Sodium bicarbonate and ammonium bicarbonate serve as chemical <a href=\"\/key-words\/leavening-agent\/\">leavening agents<\/a>, producing the characteristic porous, crumbly structure. Invert syrup improves color (through Maillard reaction) and contributes to moisture retention.<\/p>\n<p>TS = total solids. For more on raw material specifications, see the <a href=\"\/total-solids-content-in-food-raw-materials\/\">total solids reference table<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Tea Time&#8221; (\u0414\u043e \u0447\u0430\u044e) is a classic GOST sugar cookie recipe made from top-grade wheat flour with milk. This flour confectionery product is typically rectangular or square in shape, sold by weight or pre-packed. 1 kg contains at least 70 pieces. Recipe (industrial formulation) Top-grade wheat flour \u2014 100.0 kg Corn starch \u2014 7.4 kg&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/tea-time-sugar-cookie-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Tea Time Sugar Cookie GOST Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[12],"tags":[176,196,54,202,191],"class_list":["post-422","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-cookies","tag-gost-recipe","tag-sodium-bicarbonate","tag-sugar-cookies","tag-wheat-flour"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tea Time Sugar Cookie GOST Recipe - Industrial Formulation<\/title>\n<meta name=\"description\" content=\"Tea Time (Do Chayu) sugar cookie GOST recipe. 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