FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used in preparation of flour confectionary products, in particular gingerbreads. Method for production of gingerbreads with apple marsh filling envisages preparation of dough gingerbread pieces with thickness of 0.5-0.8 cm by kneading dough of natural honey, sugar sand, liquid egg melange, spices, vegetable sunflower oil, sodium bicarbonate and high-grade bakery flour, their baking and further cooling. Blot of invert syrup and grape juice at ratio of 70% of invert syrup and 30% of grape juice is applied on the baked layers of the gingerbread semi-product. Then one applies a thin layer of fruit pre-brew consisting of fruit pre-brew and grape juice in ratio of 80% brew and 20% of grape juice onto the baked layers soaked with syrup. One layer is covered with a blank of apple marshmallow with layer of 1.0–1.5 cm and covered with the second layer of the prepared gingerbread semi-product. Semi-finished product is held at temperature of 20 °C–30 °C for at least one hour, then cut into pieces of specified shape and size. Initial components are used at the following ratio, wt.%: prime grade bakery flour of 33.30, sugar sand of 10.50, liquid egg melange of 8.55, sunflower vegetable oil of 6.50, apple fruit marshmallow of 16.90, fruit liquor of 14.50, natural honey of 7.15, spices of 0.69, grape juice of 1.30, sodium bicarbonate of 0.60, citric acid of 0.01.
EFFECT: invention allows to simplify production with simultaneous improvement of organoleptic indices and taste-and-flavour properties, as well as to expand the range of gingerbread products.
5 cl, 1 ex
