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. One performs recipe components pre-processing, sugar and starch molasses syrup preparation, flour scalding and kneading to produce dough. Dough is maintained for cooling; then one adds margarine, soda, carbon-ammonium salt and drinking water. One performs repeated kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and chicory flour taken at a weight ratio of nearly 8:1. Chicory flour is prepared by medang extraction with liquid nitrogen to separate corresponding miscella. Chicory is cut and dried in microwave oven, till residual humidity is about 20%, at microwave field power providing for warming of oyster plant inside the bits to a temperature of 80 - 90°C during at least an hour. Then chicory is fried and impregnated with the separated miscella with simultaneous pressure boost. Pressure is reduced down to atmospheric value with simultaneous freezing of chicory and its cryo-grinding in the medium of released nitrogen.

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