COOKED GINGERBREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The cooked gingerbreads production method involves preparation of a syrup of sugar and starch molasses, flour pre-processing and scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt and drinking water, repeated kneading, moulding, baking and glazing. Flour is prepared by way of mixing wheat flour and girasol flour at their weight ratio equal to nearly 8:1. Girasol flour is prepared by way of cutting, drying in the microwave field till residual moisture content is equal to nearly 20%, additional drying by convective method till residual moisture content is equal to nearly 5%, loading into the cryomiller drum and impregnation with miscella separated by way of jasmine flowers extraction with liquid nitrogen with simultaneous pressure boost. The pressure is reduced down to atmospheric value with simultaneous freezing and its cryo-grinding of girasol in the medium of released nitrogen. Dough is kneaded at the following weight ratio of components with accuracy of ±5%: flour - 547.8, sugar - 252.6, starch molasses 110.6, margarine - 49.7, soda - 1.68, carbon-ammonium salt - 6.1, water - till the dough moisture content is equal to 23%.

EFFECT: cooked gingerbreads have increased volume combined with uniform porosity preservation.