FIELD: food industry.
SUBSTANCE: invention relates to confectionary industry. Invert and sugar syrups are prepared. Brew is made and cooled down. Dough is kneaded out of brew, protein-rich additive, molasses, leavens. End products forming, baking, glasing and maturing are performed. Milled amaranth millcake is additionally added into cooled brew before dough kneading. Collagenic hydrolysate is used as protein-rich additive. Dough is prepared with certain ratio of components.
EFFECT: invention allows to increase gingerbreads quality, its biological activity, chemical balance and improve its functional properties.
8 tbl, 3 ex
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