METHOD FOR PRODUCING OF GINGERBREAD "MOSKOVSKYE" Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, preparing of farinaceous confectionery products, such as gingerbread.

SUBSTANCE: method involves kneading raw dough from sand sugar, water, natural honey, syrup, eggs; mixing components while adding dry perfume, edible soda, water-soluble ammonium carbonate, softened margarine and first-grade wheat flour; forming mass to obtain individual products; baking products; cooling and glazing resultant products; during dough kneading, adding brewers' draff dried to moisture content of 10% and ground to particle size of up to 0.25 mm in an amount of 10% by weight of flour to improve solving of sand sugar after introducing of receipt components. Usage of brewers' draff as receipt component allows farinaceous confectionery products to be enriched in food fibers and roasted product including sugar deep decomposition products hazardous for human organism to be eliminated from receipt. Brewers' draff simultaneously serves as colorant to impart dark color to product.

EFFECT: reduced production costs and wider range of sorts of gingerbread.

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