Development Of Sugar Cookies With A Predisposition To Disrupt The Folate Cycle
Table 1: Formulation of the developed cookie
| № | Name of the raw material | Quantity |
| 1 | Wheat flour baking of the highest grade | 47,4 g |
| 2 | Powdered sugar | 25,3 g |
| 3 | Butter (72,5%) | 16,7 g |
| 4 | Chicken egg | 10,6 g |
| 5 | Baking powder | 0,06 g |
| Vitamins | ||
| 6 | Vitamin B6 (pyridoxine) | 1900 mcg |
| 7 | Vitamin B9 (methylfolate) | 416 mcg |
| 8 | Vitamin B12 (methylcobalamin) | 3,5 mcg |