GLUTEN-FREE CONFECTIONERY FLOUR PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to confectionary industry and may be used during confectionary flour products manufacture. The gluten-free confectionary flour product manufacture method involves gluten-free flour dough preparation, moulding and baking. During dough preparation, at first one beats a fat product during 5-7 minutes; then one introduces sugar sand into the fat product and continues beating during 5-7 minutes more. Then one introduces melange, taste additives, food culinary salt and an aerator into the produced recipe mixture; one proceeds with beating again; at the end of beating one introduces the recipe quantity of gluten-free flour. Gluten-free flour is represented by amaranth flour or a mixture of amaranth flour with rice and/or maize flour at a ratio of 1:(0.1-0.3). The fat component is represented by margarine; the taste additives are represented by vanillin and/or raisins and/or sesame seeds. The initial components are used at the following ratio, wt %: gluten-free flour - 32.0-42.84; sugar sand - 19.88-24.01; fat component - 19.85-23.98; melange - 15.91-19.21; aerator - 0.58-0.7; food culinary salt - 0.08-0.1; taste additives - balance.

EFFECT: invention allows to improve the quality and increase nutritive value of gluten-free products, impart preventive properties to the products, slower the products hardening process and expand the range of gluten-free confectionary flour products.

3 tbl, 3 ex