FIELD: food-processing industry, in particular, production of farinaceous confectionery products. SUBSTANCE: method involves preparing syrup; kneading dough; forming, baking and cooling of gingerbread; additionally introducing receipt additive in an amount of 1.6-4.9% by weight of flour in the process of kneading, said additive comprising pea flour produced by extruding and grinding of pea grains to produce particles of size equal to flour particle size. EFFECT: improved quality of ready product. 1 tbl, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING FARINACEOUS CONFECTIONERY PRODUCT | 2002 |
|
RU2212799C1 |
| GINGERBREAD COMPOSITION | 2002 |
|
RU2215415C2 |
| SHORTCAKE PREPARING COMPOSITION | 2002 |
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| COMPOSITION FOR PREPARING SPICED BISCUITS "YARMAROCHNYE" | 1997 |
|
RU2122795C1 |
| METHOD FOR MANUFACTURING PREPARED FOOD FOR CONFECTIONERY | 2001 |
|
RU2191512C2 |
