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 dandelion roots flour at a weight ratio of 8:1. Dandelion roots flour is prepared by Star anise extraction with liquid nitrogen to separate miscella. Dandelion roots are cut and dried in microwave field till residual moisture content is 20%. Dandelion roots are warmed inside the bits to a temperature of 80-90°C during an hour and fried. Then dandelion roots are frozen and cryo-milled in the medium of released nitrogen.

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