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

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to the manufacturing technique of flour confectionery products. The method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured dandelion roots flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. The mixture of wheat flour and dandelion roots flour are taken at a weight ratio of nearly 8:1. Dandelion roots are prepared by lemon balm extraction with liquid nitrogen to separate corresponding miscella. Dandelion roots are prepared, cut, dried till residual humidity is about 20%, at microwave field power 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 dandelion roots and their 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.