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, dough moulding, baking and glazing; the flour mixture is represented by a mixture of wheat flour and dandelion roots flour taken at a weight ratio of nearly 8:1; the dandelion roots flour is prepared by way of fennel extraction with liquid nitrogen with corresponding miscella separation, dandelion roots preparation, cutting, drying in the microwave field till residual humidity is about 20% at microwave field power providing for warming of dandelion roots inside the bits to a temperature of 80-90°C during at least an hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of dandelion roots and cryo-milling in the medium of released nitrogen.

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