FIELD: confectionary, in particular gingerbread production.
SUBSTANCE: claimed method includes dough providing by blending of receipt components, forming of filled semimanufactured articles followed by backing, cooling and glazing. As filler cooked condensed full cream milk with sugar, plum and walnut kernel in ratio of 1:0.4:0.5 are used. Receipt components comprise (kg/1000 kg of end product): wheat flour 413.33-415.75; sand sugar (for syrup) 269.99-271.57; margarine 82.66-83.14; evaporated full cream milk 19.21-20.67; vanillin 0.62; table soda 4.13-4.16; cocoa powder 14.47-14.56; cinnamon 0.63; cardamom 0.62; salt 0.40; acetic essence 2.10; citric acid 1.10-1.46; sunflower oil (for oiling) 10.00-10.06. Filler contains: cooked condensed full cream milk with sugar 82.66-83.27; plum 31.0-31.19; walnuts 40.0-40.24.
EFFECT: product of improved taste and prolonged shelf-life.
1 tbl
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