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 gummy gingerbread production method involves preparation of a syrup of sugar and molasses, the syrup mixing with prepared flour, melange, soda and carbon-ammonium salt, kneading to produce dough, dough moulding, baking and glazing. Flour is prepared by way of mixing of wheat flour and dandelion roots flour at their weight ratio equal to nearly 8:1. Dandelion roots are 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, frying, loading into the cryo-miller drum and impregnation with miscella separated by way of coriander 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 gummy gingerbreads have increased volume combined with uniform porosity preservation.