METHOD FOR PREPARATION OF CUSTARD GINGERBREADS Russian patent published in 2023 - IPC A21D13/80 A21D2/36 

FIELD: food industry; confectionery industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry; it can be used for the preparation of gingerbreads. A method for the preparation of custard gingerbreads includes preparation of stevioside-treacly syrup with addition of dry fragrance, brewing of 1/3 of the first grade wheat flour in syrup, cooling of brewing, kneading of dough of flour, brewing, fat emulsion consisting of margarine butter and vegetable oil, powder, baking soda, and carbonated ammonium salt, formation, baking, proofing. As flour for kneading of dough, whole-grain spelt flour is used in a ratio of 4:6 with the first grade wheat flour. As powder, powder of dried pumpkin pulp is used, which is introduced in the form of a hydrated mixture with egg mélange. At the same time, dough is kneaded at the following ratio of initial components, kg per 1 t of gingerbreads: first grade wheat flour – 351.86, whole-grain spelt flour – 234.58, stevioside – 1.25, treacle – 111.42, powder of dried pumpkin pulp – 6.17, egg mélange – 65.96, margarine butter – 49.85, vegetable oil – 17.0, baking soda – 1.76, carbonated ammonium salt – 5.81, dry fragrance – 3.81, in total – 849.48, the yield – 1000.

EFFECT: invention allows for obtainment of the final product with high nutritional and biological value.

1 cl, 2 tbl