METHOD FOR GINGERBREADS PRODUCTION ON SYRUP Russian patent published in 2020 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Gingerbread production method involves preparation of the recipe components, preparation of gingerbread dough, the dough pieces moulding, their baking, cooling and gingerbreads glazing. Gingerbread dough is prepared by way of mixing preliminarily beaten melange, syrup heated to 40-45°C, syrup starch, vegetable oil, water, food salt, sodium bicarbonate, carbon-ammonium salt and whole-pitch wheat flour. Gingerbread dough is prepared at following ratio of initial components, kg: whole wheat ground flour 48.10–53.10, starch syrup 23.65–30.90, vegetable oil 7.50–8.50, melange 5.00–5.15, sodium bicarbonate 0.21–0.25, ammonium carbonate salt 0.21–0.25, edible salt 0.08–0.10, water in amount of dough moisture 25 ± 1.5 %.

EFFECT: invention allows to improve organoleptic and physical-and-chemical gingerbread indices, enhance food and biological value of the product, increase the gingerbreads storage life and reduce the product prime cost.

1 cl, 1 tbl, 4 ex