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 involves preparation of a syrup of water, sugar and starch molasses, the syrup mixing with a flour mixture and scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt and drinking water, repeated kneading, moulding, baking and glazing. The flour mixture is represented by a mixture of wheat flour and scorzonera flour taken at a weight ratio of nearly 8:1; the scorzonera flour is prepared by way of thyme extraction with liquid nitrogen with corresponding miscella separation, scorzonera preparation by way of cutting, drying in the microwave field till residual moisture content is about 20% at microwave field power providing for warming of scorzonera inside the bits to a temperature of 80 - 90°C during at least an hour; then one performs additional drying by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of scorzonera and its cryo-grinding in the medium of released nitrogen.

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