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, fatty product, leavens. End products forming, baking, glasing and maturing are performed. Milled amaranth millcake is additionally added into cooled brew before dough kneading. Bone fat is used as fat product during dough kneading. Dough is prepared with certain ratio of components.
EFFECT: invention allows to increase gingerbreads quality, biological value, give it functional properties because of increased protein part and balanced amino acid content and to expand range of gingerbreads.
9 tbl, 3 ex
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