Today 21 of April — Is the International gingerbread day.
This pastry is present in the kitchens of many countries around the world.
In Russia, GOST 15810-2014 “Сonfectionery. Gingerbread confectionery. General specifications” is applied.
This document replaced the 1996 standard more than four years ago.
According to GOST, a gingerbread product: gingerbread is a confectionery product made of flour, sugar or honey, with or without spices. It can be of various forms.
One side of a gingerbread is always flat, the other is always convex (except for gingerbread that has an impression or drawing on the surface). The mass fraction of moisture in it should be from 8.5 % to 20 %, sugar-at least 24 %, fat-no more than 15 %.
Gingerbread is a culinary product of a high flat shape, consisting of layers of baked gingerbread semi-finished product, which are connected to each other by a layer of filling. Each layer of gingerbread must be at least 30 mm thick.
Gingerbread products are made in accordance with the requirements prescribed in the standard — according to recipes and technological instructions, in compliance with current sanitary norms and rules.
Depending on the method of preparation, gingerbread products are divided into boiled (with flour brewing) and raw (without it), with and without filling, glazed and unglazed.
The structure of gingerbread should be soft and connected. They should not crumble when breaking. Color: from white cream to dark brown with shades of different intensity. The color of the crumb is uniform throughout the entire volume of the product. The surface may be darker than the crumb, the lower surface darker than the upper. Gingerbread covered with syrup should not be sticky. Gingerbread covered with icing – without chips and exposed places. On gingerbread products should not be dents and large cracks. They should be evenly porous, without internal voids and traces of non-admixture. The gingerbreads with a filling the filling should be placed inside the product. The gingerbread — must not protrude beyond the edges of the layer.