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 syrup by providing acidic processing of sucrose syrup to provide for pH value of 3.5-4.0 while heating to temperature of 106-109⁰C, followed by forced cooling to temperature of 60-62⁰C; heating honey at temperature of 52-57⁰C to obtain flowing mass; mixing prepared invert syrup, honey and sand sugar assigned by receipt for producing of sugar-honey solution; introducing sand-honey solution into flour with gluten content of 24-28%; kneading mass at rotational speed of mixing members of 14-30 rev/min for 20-25 min at temperature of 55-60⁰C until scalded mass of homogeneous consistency is obtained; cooling scalded mass to temperature of 40-42⁰C and introducing egg product, such as powdered egg or melange (in case powdered egg is used as egg product, before mixing it 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 subjected to rubbing through sieve); introducing into scaled mass sodium bicarbonate, ammonia carbonate, aromatizer and dry perfume assigned by receipt, and fat component, such as vegetable fat or margarine preliminarily plasticized and mixed with surfactant, such as lecithin or phospholipid, in an amount of 1-1.5% by weight of fat component; kneading dough for 7-10 min at rotational speed of mixing members of 14-30 rev/min; bringing dough temperature to 26-28⁰C and immediately forming and baking. Milk product may be additionally introduced into scalded mass during kneading of dough after introducing of egg product, said milk product being whole milk, dry whole milk or condensed milk. Components are used in the following ratio, weight parts: invert syrup 13-19; wheat flour 50-64; egg product 1.0-8.0; honey 0.1-8.0; milk product 0.1-18.0; sand sugar 3.0-5.0; ammonium carbonate 0.1-4.0; sodium bicarbonate 0.1-0.3; fat component 5.0-11.0; aromatizers and dry perfume 0.2-0.3; Gingerbread is baked in three zone of various parameters at temperatures of 150-160⁰C, 240-245⁰C and 225-230⁰C, respectively. Gingerbread of such composition does not harden for prolonged time.

EFFECT: increased shelf life, provision for keeping of qualities of product for long time, reduced production costs.

4 cl, 5 ex