COOKED GINGERBREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, and namely to its confectionary branch. At first one performs dough preparation in two stages. At the first stage one prepares invert syrup of a part of sugar sand envisaged by recipe and taken in an amount of 40-60 wt % of the total quantity. The invert syrup is produced by way of mixing sugar sand and water at a weight ratio of 1:(0.5-0.6) during 8-12 minutes, the mixture heating up to a temperature equal to 60-70°C with subsequent introduction into the mixture of citric acid in an amount of 0.35 wt % of the sugar sand expended on preparation of the invert syrup mixture, in the form of 10% solution, the mixture boiling out at a temperature of 104-106°C in the process of its stirring during 100-110 minutes till production of an invert syrup containing dry substances in an amount of 78-82% and reducing substances in an amount of 75-80%, the invert syrup cooling during 25-30 minutes till the temperature is equal to 55-60°C. Then one tempers the invert syrup at a temperature of 80-85°C during 15-20 minutes in a kneading machine with Z-shape blades, the working tool rotation frequency equal to 15-30 rpm and a water jacket with heat carrier temperature equal to 75-80°C; one brews with the produced syrup a part of the first grade wheat flour envisaged by the recipe and taken in an amount of 90-95 wt % of the total quantity during 12-15 minutes to produce 58-62°C brew. Into the ready brew one supplies melted sugar prepared by way of preliminary melting of the remaining sugar sand crystals at a temperature of 180-188°C and mixing with water at a weight ratio of 1:(0.4-0.6) with subsequent sugar boiling out at a temperature of 100-105°C till dry substances content is equal to 70-78% and reducing substances content is equal to 58-61%. The components are stirred during 14-16 minutes till homogeneous consistence production. Then one introduces fructose, jam, cinnamon, cloves, nutmeg, sodium bicarbonate and carbon-ammonium salt and stirs the components during 12-15 minutes. Then the mass is fermented during 34-72 hours at a temperature of 20-22°C and relative air humidity equal to 75-78% to produce dough with acid content equal to 3.0-3.8 degrees, ambient pH being 6.3-6.8. At the second stage the dough is punched during 18-20 minutes in the said kneading machine with the heat carrier temperature in the water jacket equal to 15-18°C; one adds the remaining first grade wheat flour and pectin and stirs all the components at a temperature of 25-28°C during 10-12 minutes. Then the ready dough is stored during 25-30 minutes, worked into separate pieces, baked, cooled and glazed. The components for dough preparation are taken at the specified ratio.

EFFECT: invention is aimed at the gingerbread quality indices improvement, storage life increase and the preparation process acceleration.

3 cl, 2 ex