CAKE PRODUCTION METHOD Russian patent published in 2025 - IPC A21D13/80 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery and confectionary industry. Cake production method envisages beating melange with sugar for 5-7 minutes. Then a mixture of sunflower oil and linseed oil is added to the obtained mixture, whipping is continued for 2-3 minutes. Then one introduces a mixture of wheat flour, buckwheat flour, dietary wheat bran and drinking soda, stirring for 1-2 minutes, pouring drinking milk and adding dried cranberries. Mass is whipped until homogeneous for a couple of minutes. Then the cakes are moulded into moulds and baked at temperature of 180-200 °C. Baking duration depends on the cake weight. Then after baking the cakes are cooled in mould for 2-3 hours, then they are removed from the moulds and, if necessary, packed. Dough for cakes is prepared at the following selection of the ratio of recipe components, kg per 1000 kg of finished products: wheat flour 140-165; wheat bran 85-100; buckwheat flour 45-75; white sugar 220-320; sunflower oil 140-170; linseed oil 20-40; melange 130-160; drinking milk 160-200; dried cranberries 80-110; drinking soda 1.6-2.0.

EFFECT: invention allows to produce a product balanced in terms of composition, to ensure increased content of food fibres and polyunsaturated fatty acids of omega-3 and omega-6 family, to expand the range of flour confectionary products, which will allow to recommend it for inclusion in the diet of preventive nutrition.

1 cl, 2 tbl, 4 ex