GUMMY GINGERBREAD PRODUCTS MANUFACTURE 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 products manufacture method involves preparation of a syrup of sugar and molasses, the syrup mixing with prepared flour, melange, soda and carbon-ammonium salt and a flavouring agent, kneading to produce dough, dough moulding, baking and glazing. Flour is prepared by way of mixing wheat flour and yacon flour taken at a weight ratio of nearly 8:1. Yacon flour is prepared by way of yacon cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for yacon heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, frying and cryo-grinding in liquid nitrogen.

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