GINGERBREAD PRODUCTION METHOD Russian patent published in 2019 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: gingerbread is prepared by dissolving sugar in water, adding malt barley concentrate, margarine in melted form, chemical leavens, cinnamon and flour by whole wheat ground. Ready dough with moisture content of 23.5–25.5 % is molded, then the molded dough pieces are baked and packaged. Gingerbreads are prepared with the following components ratio, kg: whole milled wheat flour - 53–60; sand sugar - 12.4–14.8, margarine - 4.9, malt barley concentrate - 20–25, sodium bicarbonate - 0.22–0.28, carbon-ammonium salt - 0.48–0.52, cinnamon - 1.5–2.0.

EFFECT: invention allows to enhance the product quality due to improvement of its organoleptic and physicochemical indices, enhance food and biological value of product due to enrichment of product with biologically active substances, increase storage life of gingerbreads, reduce prime cost of products.

1 cl, 1 tbl, 4 ex