GUMMY 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 envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and yacon flour flavoured with cocoa husks, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. Yacon flour flavoured with cocoa husks is prepared by way of yacon cutting, drying in the microwave field (till residual moisture content is equal to 20% with the microwave field intensity providing for yacon heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour), frying, impregnation with separated miscella (produced by way of cocoa husks extraction with liquid nitrogen with simultaneous pressure boost), depressurisation till atmospheric value with simultaneous freezing of yacon and its cryo-grinding in the medium of released nitrogen.

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