METHOD FOR PRODUCTION OF FUNCTIONAL PURPOSE CAKE WITH GINGER Russian patent published in 2015 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for production of a functional purpose cake with ginger involves preparation and mixing of a fat composition and a sweetening agent, the mixture whipping, dough kneading, semi-product moulding, baking and cooling; the fat component is represented by softened butter that is whipped during 7-10 minutes; one adds sugar sand and performs whipping during 5-7 minutes and gradual pouring of eggs; one adds bakery powder, ginger root, peeled and milled into particles sized 0.5-1 mm, to the whipped mass; then one introduces raisins, cleared of impurities and washed with hot water, thoroughly stirs the components, adds flour and kneads dough at the following components ratio, wt %: prime grade wheat flour - 25-30; sugar sand - 15-20; unsalted butter - 15-20; chicken eggs - 14-18; fresh ginger (root) - 5-7; raisins - 10-12; bakery powder - 0.01-0.03. Then the dough is placed into moulds, preliminarily greased with oil or covered with paper, and baked at a temperature of 200-215°C during 15-20 minutes; the baked and cooled cakes are greased with glaze prepared by way of sugar sand grinding with lemon juice at a ratio of 3:1.

EFFECT: invention ensures the flour product functional and nutritive value increase.

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