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 recipe component pre-processing, preparation of a syrup of sugar and starch molasses. One performs flour scalding with the syrup, kneading to produce dough, the dough maintenance for cooling. Then one adds margarine, soda, carbon-ammonium salt and drinking water. Then one performs repeated kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and girasol flour taken at a weight ratio of nearly 8:1. Girasol flour is prepared by medang extraction with liquid nitrogen to separate according miscella. Girasol is prepared, cut, dried in microwave field till residual moisture content is equal to nearly 20% at microwave filed power providing for warming of girasol inside the bits till temperature is equal to 80-90°C during at least an hour. Then girasol is mixed, impregnated with the separated miscella with simultaneous pressure boost. After impregnation, pressure is reduced down to atmospheric value which ensures nitrogen evaporation and girasol freezing; then cryo-milling is performed in the medium of released nitrogen. Dough is prepared at the following weight ratio of components 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: method ensures the target product volume increase combined with its uniform porosity preservation.