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 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 dandelion roots flour at a weight ratio of nearly 8:1. Dandelion roots flour is prepared by way of cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for dandelion roots heating until temperature inside the pieces is equal to 80-90°C 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 caraway extraction with liquid nitrogen with simultaneous pressure boost with subsequent depressurisation to atmospheric value with simultaneous freezing and cryo-milling of dandelion roots in the medium of released nitrogen; dough is kneaded at the following components weight ratio with accuracy of ±5%: flour mixture - 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 cooked gingerbreads have increased volume combined with uniform porosity preservation.