CUPCAKE PRODUCTION METHOD Russian patent published in 2018 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method involves churning of softened margarine, addition of granulated sugar and churning for another 5–7 minutes, addition of melange, stirring of the whipped mass with raisins, ammonium carbonate, common edible salt, essence, introduction of top-grade wheat baking flour, cocoa powder, dough kneading with a humidity of 23–25 %, molding, baking, cooling and sprinkling of the surface with powdered sugar. Before the cocoa powder is additionally added, the Dunaliella microalga powder is introduced and the dough is prepared with the following content of the formulation components per 1 kg of finished products, g: first grade wheat flour – 253.5; top-grade wheat flour – 8.0–9.0; granulated sugar – 263.2; margarine – 263.2; melange – 194.5; Dunaliella powder – 16.0–18.0; dried grapes – 263.2; edible salt – 1.0; ammonium carbonate – 1.0; essence – 1.0; cocoa powder – 37.0-38.0; powdered sugar – 12.5.

EFFECT: invention makes it possible to improve the organoleptic and physicochemical parameters of the finished product, as well as to increase its biological value.

1 cl, 4 tbl