METHOD FOR THE PRODUCTION OF GLUTEN-FREE CAKE Russian patent published in 2023 - IPC A21D8/02 A21D13/66 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food concentrate and confectionery and can be used in the production of specialized flour confectionery mixtures and products from them. The method for the production of a gluten-free cake is characterized by the fact that the dough is prepared, whereas margarine is whipped in a churning machine for 6 minutes, followed by the introduction of refined powder, after which the beating is continued for another 6 minutes. Melange, edible table salt and ammonium carbonate are added to the resulting mixture. Next, a multicomponent mixture containing amaranth, almond flour and fireweed root flour is added. The resulting dough is poured into disposable paper moulds weighing 25 g and baked at a temperature of 178°C for 25-30 min. The dough is prepared with the following ratio of components in the recipe in wt.%: amaranth flour 13.7, almond flour 8.5, fireweed root flour 3.2, table margarine 13.9, melange 37.8, powder refined 18.9, food table salt 2.0, ammonium carbonate 2.0.

EFFECT: invention makes it possible to obtain a gluten-free cake with improved quality indicators, as well as with increased nutritional value by optimizing the mineral composition of the finished product.

1 cl, 7 dwg