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 envisages cooked dough preparation (with a mixture of wheat flour and flavoured dandelion roots flour (produced according to preset technology) used for scalding), moulding, baking and glazing. Flour is prepared by way of mixing wheat flour and dandelion roots flour taken at their weight ratio equal to nearly 8:1. Dandelion roots flour is prepared by way of cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for dandelion roots heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, additional drying by convective method till residual moisture content is equal to nearly 5%, loading into the cryomiller drum and impregnation with miscella separated by way of cocoa husks extraction with liquid nitrogen with simultaneous pressure boost with subsequent depressurisation to atmospheric value with simultaneous freezing and cryo-milling of dandelion roots in the medium of released nitrogen.

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