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 involves syrup preparation from water, sugar and molasses, the syrup mixing with a flour mixture, melange, soda and carbon-ammonium salt, the mixture kneading to produce dough, dough moulding, baking and glazing to produce the target product; the flour mixture is represented by a mixture of wheat flour and girasol-sunflower flour taken at a weight ratio of nearly 8:1; the girasol-sunflower flour is prepared by way of cardamom extraction with liquid nitrogen with corresponding miscella separation, girasol-sunflower preparation, cutting, drying in the microwave field till residual humidity is about 20% at microwave field power providing for warming of girasol-sunflower inside the bits to a temperature of 80 - 90°C during at least an hour, 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 girasol-sunflower freezing and cryo-milling in the medium of released nitrogen.

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