COOKED GINGERBREAD PRODUCTION METHOD Russian patent published in 2012 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and may be used in production of functional purpose flour confectionery products. The method involves sugar-molasses syrup preparation, the syrup cooling, brew preparation, its cooling, dough kneading from the brew, vegetable oil, margarine, the remaining part of flour and ammonium bicarbonate, moulding, baking, cooling, glase coating, pre-drying, maintenance and packing of the ready products. Additionally introduced into the brew cooled to 40-45°C before the dough kneading are caramelised sugar, powdered flavours and milled moist pre-alcohol wheat grains in an amount of 33-39 % of the wheat flour weight with particles sized no more than 0.3 mm. The gingerbread dough is kneaded during 10-15 minutes at a temperature of 27-29°C and at the kneading tool rotation rate equal to 30-35 s^-1 till production of homogeneous mass with moisture content equal to 24.0-25.5%. The components are used at the following content, kg (per 1 t of gingerbread): prime grade wheat flour - 44.0-46.0, moist pre-alcohol wheat grains - 15.0-17.0, sugar sand - 21.82, molasses - 8.72, caramelised sugar - 1.72, vegetable oil - 1.98, margarine - 3.86, ammonium bicarbonate - 0.50, powdered flavours - 0.40, water - as per calculation.

EFFECT: invention allows to enhance the quality of gingerbreads due to improvement of their organoleptic and physical-and-chemical indices, increase their nutritional and biological value, extend their storage life, reduce the energy value and prime cost, impart a functional specificity to the product.

5 tbl, 4 ex