CAKE PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves raw materials preparation for production, dough kneading, dough pieces moulding, baking and cooling. Dough kneading is performed by way of margarine beating with sugar sand during 12-15 minutes till gassy homogeneous mass production, beating curd or curd mass with melange taken at a ratio of 2:1 respectively for the mass volume to increase 2-3 times, the melange mixture is introduced into the produced sugar-and-fat mass; the whole mass is beaten during 4-5 minutes. Then one introduces into the mass sorbic acid, a flavouring agent, a vegetal origin additive taken from the group: succades, raisins, lemon, oranges, nuts, dried plums; one stirs the mass with the introduced additive for 1-4 minutes, at last one adds baking powder and flour. The dough pieces moulding is performed by the method of deposition into silicone or metal moulds; after baking and cooling the ready products, one performs packing, labelling and transporting; the said components are taken at the following ratio, wt %: sugar sand - 15.8-21.5, table margarine - 19.1-24.6, curd or curd product - 27.4-36.0, melange - 13.7-18.0, sorbic acid - 0.1-0.2, flavouring acid - 0.09-0.1, vegetal origin additives - 6.6-19.1, baking powder - 1.0-1,3, prime grade wheat flour - balance.

EFFECT: invention allows to enhance nutritive value and organoleptic characteristics of the cake.

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