FUNCTIONAL PURPOSE CAKE PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 A23L1/307 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for bakery, confectionary industry and public catering. The method involves preparation and mixing of a fat composition, a vegetable mixture, a sweetening agent, the mixture whipping, piece moulding, baking, cooling and sprinkling with sugar powder. "Citri-Fi" swollen orange fibres are additionally introduced into the fat component heated up to 28°C at a ratio of 1:2. The vegetable mixture is represented by carrot and beet-root fibres at a ratio of 3:2, preliminarily milled in a dismembator into particles sized up to 80-90 mcm and smothered in melange. The sweetening agent is represented by stevioside. The mixture whipping is performed in a melangeur till viscosity is equal to 1300 Pa·s. After whipping one additionally introduces a flavouring agent, ammonium carbonate, culinary food salt and wheat four. Dough is kneaded. Baking is performed at a temperature of 170-185°C at the following components ratio in the mixture, wt %: fat composition - 23.4-27.5, vegetable mixture - 20.1-30.4, stevioside - 0.1-0.5, melange - 15.5-19.1, flavouring agent - 0.5-1.0, ammonium carbonate - 0.4-1.2, culinary food salt - 0.7-0.9, flour - 25.7-33.3. "Citri-Fi" orange fibres are dissolved in water at a temperature of 100°C at a ratio of 1:10.

EFFECT: invention ensures development of a method for production of a functional purpose cake with reduced caloric content and fat capacity as well as expansion of the range of flour confectionary products of functional purpose and the raw material resource base of food enterprises.

2 cl, 1 tbl, 3 ex