COOKED GINGERBREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour confectionary products manufacture technology and is intended for cooked gingerbreads production. The method envisages recipe components preparation, preparation of a syrup of sugar and starch molasses, flour scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt and drinking water, 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 calamus extraction with liquid nitrogen to separate corresponding miscella. Chicory is prepared, cut, dried till residual humidity is about 20%, at microwave field power providing for warming of chicory inside the bits to a temperature of 80 - 90°C during at least an hour and fried. One performs impregnation with separated miscella with simultaneous increase of pressure, depressurisation to atmospheric value with simultaneous freezing of chicory and its cryo-grinding in the medium of released nitrogen. Dough is prepared at the following weight components ratio with accuracy of ±5%: flour mixture - 547.8, sugar - 252.6, starch molasses - 110.6, margarine - 49.7, soda - 1.68, carbon-ammonium salt - 6.1, water - till the dough moisture content is equal to 23%.

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