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. Recipe components are prepared. Syrup is prepared from sugar and starch molasses. One performs flour scalding with the syrup 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 dandelion roots flour taken at a weight ratio of nearly 8:1. Dandelion roots flour is prepared by clary extraction with liquid nitrogen to separate corresponding miscella. One prepares, cuts and dries dandelion roots in microwave oven till residual humidity is about 20% at microwave field power providing for warming of dandelion roots inside the bits to a temperature of 80-90°C during at least an hour. Then dandelion roots are fried and impregnated with the separated miscella with simultaneous pressure boost. One performs depressurisation to atmospheric pressure with simultaneous freezing of dandelion roots and their cryo-milling in the medium of released nitrogen.

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