GUMMY 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 gummy gingerbreads production. The method envisages recipe components pre-processing, preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. The mixture of wheat flour and scorzonera flour are taken at a weight ratio of nearly 8:1. Scorzonera flour is prepared by jasmine flowers extraction with liquid nitrogen to separate corresponding miscella. One performs preparing scorzonera, its cutting, drying in microwave field till residual humidity is about 20% at microwave field power providing for warming of scorzonera inside the bits to a temperature of 80-90°C during at least an hour. Then one performs additional drying by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of scorzonera 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 - 557.2, sugar - 364, molasses - 56.9, melange - 25.9, soda - 1.54, carbon-ammonium salt - 5.38, water - till the dough moisture content is equal to 23%.

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