CAKE PRODUCTION METHOD Russian patent published in 2015 - IPC A21D8/02 A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry field. The method involves dough preparation, dough pieces moulding, baking and cooling. The dough preparation is performed by way of whipping of preliminarily prepared malt extract emulsion and melange with sugar sand, salt and an emulsifier during 10-12 minutes till gassy homogeneous mass production; then one performs vegetable oil and baking powder introduction into the mass, the mass stirring during 2-3 minutes, a flavouring agent and, finally, medium rye flour introduction; then one proceeds with dough pieces moulding into moulds and baking, the ready goods cooling; the listed components are taken at the following ratio, wt % of the total flour quantity: melange - 50, malt extract - 12.5, sugar sand - 37.5, culinary food salt - 0.5, emulsifier - 3.15, vegetable oil - 25, baking powder - 0.3, flavouring agent - 0.1, medium rye flour - according to the recipe.

EFFECT: invention allows to manufacture flour confectionary goods (cake) of reduced caloric content with reduced fat content, enriched with food fibres, polyunsaturated fatty acids, vitamins, micro- and macro-elements; usage of medium rye flour and malt extract in the recipe allows to expand the range of flour confectionary goods, in particular, cakes.

3 cl, 4 tbl