GINGERBREAD PRODUCTION METHOD Russian patent published in 2019 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Gingerbreads preparation method involves kneading dough of prime grade wheat flour, sand sugar, water, vegetable oil, carbon-ammonium salt, molding, baking and cooling. One additionally introduces into the dough a vegetal additive consisting of an aerial part of a rose bay or a bilberry leaf or a cowberry leaf, or bilberry fruits, or cowberry fruits, or ashberry fruits dried using infrared radiation at temperature of 50–55 °C and a grinding degree of not more than 150 mcm in amount of 2.0–4.0 % of flour weight. Products are prepared at the following ratio of recipe components, kg per 1 t of finished products: sand sugar 351.30; vegetable oil 14.17; carbon-ammonium salt 6.63; vegetable additive 11.33–22.66; prime grade wheat flour 543.28–555.28; prime grade wheat flour (for dusting) 44.20; water – balance.

EFFECT: invention allows to improve organoleptic indices of the ready products, promotes their enrichment with vegetable fibers and mineral substances.

1 cl, 4 tbl