GINGERBREAD COMPOSITION Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, confectionery production. SUBSTANCE: gingerbread composition comprises first-grade wheat flour, sugar, margarine, sodium bicarbonate, ammonium carbonate, and aromatizer, such as vanillin, and further comprises syrup, vegetable oil, and vegetable- milk additive produced by mixing of pea flour obtained from extruded pea grains with dry non-fat milk used in the ratio of 1:(2-5). Components are used in the following ratio, wt%: sugar 27.0-29.9; margarine 3.4-3.9; sodium bicarbonate 0.051-0.072; ammonium carbonate 0.35-0.51; vanillin 0.015-0.025; syrup 6.1-6.6; vegetable oil 1.2-1.4; vegetable-milk additive 10.9-12.6; first-grade wheat flour the balance. EFFECT: improved organoleptical qualities of gingerbread, improved form stability and structural-mechanical properties. 1 tbl, 3 ex