METHOD FOR MANUFACTURING GLAZED GUMMY GINGERBREADS Russian patent published in 2017 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: method involves preparing the mixture of wheat and buckwheat flour, which is sieved and stirred until a homogeneous mixture is obtained. Dough is prepared as follows: fructose is mixed with water with the temperature of 20°C; molasses, melange and cinnamon are successively introduced at constant stirring for 2-10 minutes, a baking powder and the homogeneous composite flour mixture are introduced, and re-kneading is performed. The products are moulded, baked and glazed. Syrup for glazing is prepared simultaneously with preparing the dough. Isomalt and water are mixed, said mixture is warmed up to the temperature of 100°C, and pectin in the form of powder is gradually introduced while stirring actively. The pectin syrup is boiled out till the content of dry substances is equal to 77-78%. The ready syrup is fed for glazing. Gingerbreads after glazing are sent to the drying first at the temperature of 60°C for 5 min, and then at the temperature of 20-22°C for 3 min.

EFFECT: invention allows to shorten the technological process duration, to improve the quality of finished products while reducing their sugar content, and to increase the shelf life of finished products.

2 dwg