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 coriander extraction with liquid nitrogen to separate miscella. Dandelion roots preparation is performed by way of cutting and drying in microwave field till residual moisture content is equal to 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.