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

Abstract RU 2500117 C1

FIELD: food industry.

SUBSTANCE: invention relates to cooked gingerbreads production. The method envisages recipe components pre-processing, syrup preparation, wheat flour and yacon flour mixture scalding with the syrup; the mixture components are taken at a weight ratio equal to nearly 8:1; then one proceeds with dough kneading, maintenance, repeated kneading, moulding, baking and glazing. Yacon flour preparation envisages yacon pre-processing, cutting, drying in the microwave field, additional drying by convective method, yacon impregnation with separated cocoa husks miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of yacon and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified content ratio.

EFFECT: invention allows to increase cooked gingerbreads volume combined with uniform porosity preservation.

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RU 2 500 117 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2013-12-10Published

2012-09-11Filed