GLUTEN-FREE CAKE PRODUCTION METHOD Russian patent published in 2024 - IPC A21D13/66 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to production of flour confectionary products. Gluten-free cake production method involves kneading dough from a homogeneous whipped mixture of a fat product, sand sugar, melange, salt and vanilla sugar, followed by adding a mixture of linseed and rice flour, functional additive, baking powder, cocoa powder and raisins, molding and baking products. Functional additive is represented by milled sea-buckthorn extraction cake while the fat product is represented by softened margarine (82%). Components are used in the following amount, g: linseed flour—7.0, rice flour—16.4, sand sugar—17.5, margarine 82%—17.5, melange—25.0, salt—0.1, raisins—12.5, sea-buckthorn extraction cake—5.0, 7.0 or 9.0, baking powder—0.5, cocoa powder—3.0, vanilla sugar—0.4.

EFFECT: invention allows to increase the nutritional value and quality of the ready product due to the balanced chemical composition, reduce the cost of the product, increase the shelf life of the ready product, to expand the range of gluten-free flour confectionary products of preventive purpose.

1 cl, 1 tbl, 3 ex