GUMMY GINGERBREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products, in particular, to gummy gingerbreads production method. 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 flour is represented by a mixture of wheat flour and chicory flour taken at a weight ratio of nearly 8:1. Chicory flour preparation envisages chicory pre-processing, cutting, drying in the microwave field, additional drying by convective method, chicory flour impregnation with separated nutmeg flowers miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of chicory and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified content ratio.

EFFECT: invention allows to increase gummy gingerbreads volume combined with uniform porosity preservation.