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

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

SUBSTANCE: method involves preparing invert or sugar-honey syrup or sugar-invert-honey syrup having temperature of 70-72⁰C; mixing syrup with wheat flour assigned by receipt for 10-15 min at rotational speed of 14-30 rev/min for obtaining of homogeneous scalded mass having temperature of 55-62⁰C; cooling scalded mass to temperature of 40-42⁰C; initially introducing into said mass egg product, such as powdered egg or melange (in case powdered egg is used as egg product, before mixing with other components, it is mixed with water in the ratio of 1:1.5 and held for osmotic swelling, and in case melange is used as egg product, it is preliminarily subjected to rubbing through sieve); introducing into scalded mass malt extract with concentration of dry substances of 60-78%, maltose content of 60-70%, saccharose content of 2-8%, glucose content of 2-8% fructose content of 6-9%, protein content of 3-5%, dextrin content of 15-26% and mineral substance content of 1.5-2%; introducing sugar, sodium bicarbonate, aromatizers and spices assigned by receipt and kneading to produce homogeneous mass; introducing into resultant mass fat component preliminarily plasticized and mixed with surfactant, such as lecithin or phosphalipids used in an amount of 1-1.5% by weight of fat component; forming resultant dough and baking. Gingerbread has shelf life of about 2 months.

EFFECT: improved ecological characteristics owing to eliminating of ammonium carbonate from receipt thereof and increased shelf life of product.

2 cl, 3 ex