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 girasol-sunflower flour flavoured with caraway, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. Girasol-sunflower flour flavoured with caraway is prepared by way of girasol-sunflower cutting, drying in the microwave field (till residual moisture content is equal to 20% with the microwave field intensity providing for girasol-sunflower 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%, impregnation with separated miscella (produced by way of caraway extraction with liquid nitrogen with simultaneous pressure boost), depressurisation till atmospheric value with simultaneous freezing of girasol-sunflower and its cryo-grinding in the medium of released nitrogen.

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