COOKED GINGERBREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages recipe component pre-processing, preparation of a syrup of sugar and starch molasses. One performs flour scalding with the syrup and dough kneading. Dough is maintained for cooling. Then one adds margarine, soda, carbon-ammonium salt and drinking water. Then one performs repeated dough kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and oyster plant flour at a ratio of 8:1. Oyster plant flour is prepared by way of cocoa husks extraction with liquid nitrogen to separate miscella. Oyster plant is cut and dried in microwave field till residual moisture content is 20%. Oyster plant is warmed inside the bits to a temperature of 80-90°C during an hour and fried. Then oyster plant is frozen and cryo-milled in the medium of released nitrogen.

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