METHOD OF PREPARATION OF GINGERBREAD PASTRY Russian patent published in 2018 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method of making gingerbread pastry includes the preparation of sugar-honey syrup, brewing flour of the first grade in a mixture with a powder, which is simultaneously an enrichment of biologically active substances, natural dye, flavor and stabilizer, in syrup. Also the method includes subsequent cooling of the brewing, kneading of dough from brewing, margarine, soda of drinking and carbon ammonium salt, dissolved in water, molding, baking, tincture. Gingerbreads additionally contain egg chicken, dry perfume, honey puree natural. As a powder, a powder obtained from dried fruits of black chokeberry and dried fruits of cinnamon rose in a 1:1 ratio is used. As a margarine, use creamy margarine. Mix the dough with the following ratio of the original components, kg based on 1 ton of gingerbread: wheat flour baking 1 grade 486.35, wheat flour bakery 1 grade (per dust) 39.99, granulated sugar 199.90, creamy margarine 74.00, chicken egg 65.96, drinking soda 0.98, ammonium salt 3.90, dry perfume of 0.98, natural honey puree 99.90, powder from dried fruits of chokeberry 60.79, powder of dried cinnamon rose 60.79.

EFFECT: invention allows to increase the nutritional and biological value of the finished product, to reduce its energy value.

1 cl, 2 tbl