GINGERBREAD FILLING Russian patent published in 2009 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention refers to food industry. Gingerbread filling includes the following, in wt %: fruitberry filler 40.0-55.0; sugar 40.0-50.0; birch syrup 5.0-10.0. Filling additionally contains 0.1-1.0 wt % milled birch leaves, prepared by soaking in water at temperature 95-100°C and following cooling to 15-25°C while adding sodium bicarbonate in quantity 0.1% to its mass and keeping leaves mass in water during 6 hours at temperature 15-25°C.

EFFECT: gingerbread filler is original, enriched with microelements, easy to cook.

1 tbl