CUPCAKE PRODUCTION METHOD Russian patent published in 2021 - IPC A21D13/80 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the baking and confectionery industry. A method for cake production is proposed in which the melange is whipped for 5-7 minutes, then sugar is added and whipped for 4-5 minutes until the sugar grains dissolve, then sunflower oil is added, whipping is continued for 2-3 minutes, then food salt, baking soda, dry milk, persimmon puree and pieces of feijoa fruit are added and mixed for 2-3 minutes until a homogeneous mass is formed, then the resulting mixture is mixed with sifted wheat flour for 1-2 minutes, then the dough is formed into metal molds, processed with a special coating or lined with paper or paper capsules, then the products are baked at a temperature of 180-200°C for 25-50 minutes, depending on the weight, after baking the cupcakes are cooled in the form for about 2-3 hours, then they are removed from the molds and packed, while the dough for cupcakes is prepared with the following choice of the ratio of prescription components, kg per 1000 kg of finished products: premium wheat flour 230-270; sugar 170-210; sunflower oil 125-150; melange 280-320; feijoa fruits 120-140; persimmon puree 105-125; dry milk 50-65; baking soda 2.0-2.5; food salt 2.0-2.5.

EFFECT: invention makes it possible to obtain a product balanced in composition that provides a preventive orientation by reducing the amount of added sugar and fat, increasing the content of trace elements and vitamins, expands the range of flour confectionery products recommended for preventive nutrition and inclusion in the diet of pregnant women and persons at risk of developing iodine deficiency diseases, iron deficiency anemia, as well as persons who adhere to a healthy lifestyle.

1 cl, 1 tbl, 2 ex