METHOD OF PRODUCING GLUTEN-FREE MUFFINS Russian patent published in 2018 - IPC A21D13/66 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method includes kneading dough from a non-glued raw material containing melange, butter, sugar, vanilla sugar, raisins, cocoa powder, salt, baking powder, its shaping and baking. Non-adhesive raw material additionally contains linseed and rice flour, and egg-shell flour as a functional additive. Starting components are used in the following weight ratio: flax flour – 7.0; rice flour – 16.4; egg shell flour – 3.0; butter, 72.5 % – 17.5; melange – 25.0; granulated sugar – 17.5; vanilla sugar – 0.4; raisins – 17.5; cocoa powder 3.0; salt – 0.1, baking powder – 0.5.

EFFECT: invention allows to enhance the ready product quality, its food and biological value, expand range of gluten-free flour confectionary products.

1 cl, 3 tbl, 2 ex