COOKED GINGERBREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method involves dough production, moulding, baking and glazing. For the dough one uses flour of a mixture of wheat flour and girasol-sunflower flour at their weight ratio equal to nearly 8:1. Girasol-sunflower flour is prepared by way of cutting, drying in the microwave field till residual moisture content is equal to nearly 20% during no less than 1 hour, 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 ajowan caraway extraction with liquid nitrogen with simultaneous pressure boost with subsequent depressurisation to atmospheric value with simultaneous freezing and cryo-milling of girasol-sunflower 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: produced gingerbreads have increased volume combined with uniform porosity preservation.