METHOD FOR PREPARING GINGERBREAD Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: method for preparing gingerbread includes preparing dough by means of pre-heating artificial and natural honey until the ingredients are completely dissolved, brewing rye flour in the warmed honey mixture, cooling the brew. The prepared mixture is kneaded with successive addition of margarine, vegetable oil, caramelization sugar, egg product, cinnamon, water-diluted food soda, ammonium carbonate, first-grade wheat flour and bird-cherry flour with constant stirring. The method also provides for dividing the finished dough into dough pieces, moulding, baking, cutting the piece along, preparing and applying the filling, glazing with the subsequent drying and holding. Fresh lingonberries mixed with sugar are used as the filling.

EFFECT: invention allows to enrich the finished product with minerals, vitamins, and to reduce the caloric content with the concomitant increase in taste properties.