COOKED GLUTEN-FREE GINGERBREAD PRODUCTION METHOD Russian patent published in 2015 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: cooked gluten-free gingerbread production method envisages preparation of sugar-molasses syrup of sugar and molasses; into such syrup one adds condensed milk and margarine, the ratio of sugar-molasses syrup: condensed milk: margarine being 1:0.09:0.11. Then one prepares brew; for this purpose one introduces (under stirring conditions) amaranth flour in an amount of 50% of the quantity envisaged by the recipe and potato starch in an amount of 15% of the quantity envisaged by the recipe into the syrup cooled to 60°C, the brew kneading duration being 5-15 minutes. Then the brew is cooled to 28-30°C; dough is kneaded; for this purpose one introduces the remaining amaranth flour and potato starch, melange, baking powder and dry powdered flavours; one moulds dough pieces from the kneaded dough; such pieces are delivered for baking; one performs the ready products glazing and proofing. Dough for cooked gluten-free gingerbreads is prepared with moisture content equal to 20% at the following ratio of the recipe components: kg per 1000 kg of the ready products: amaranth flour - 408.6-413.9; potato starch - 176.2-180.8; sugar sand - 246.1; margarine - 52.0; molasses - 73.3; condensed milk - 45.6; baking powder - 13.3; melange - 54.7; powdered flavours - 1.2; water - as per calculation.

EFFECT: invention allows to increase nutritive value of gluten-free gingerbreads, ensure preventive purpose of the products, expand the range of gluten-free confectionary flour products.

2 tbl, 2 ex