GUMMY 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 gummy dough of a mixture of wheat flour and flavoured girasol-sunflower flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing; one uses a mixture of wheat flour and girasol-sunflower flour taken at a weight ratio of nearly 8:1; the girasol-sunflower flour is prepared by way of thyme extraction with liquid nitrogen with corresponding miscella separation, girasol-sunflower preparation, cutting, drying in microwave field till residual moisture content is about 20% at microwave field power providing for warming of girasol-sunflower inside the bits to a temperature of 80-90°C during at least an hour, 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 girasol-sunflower and its cryo-grinding in the medium of released nitrogen. Dough is prepared at the following components weight ratio with an accuracy of ±5%: flour mixture - 557.2, sugar - 364, molasses - 56.9, melange - 25.9, soda - 1.54, carbon-ammonium salt - 5.38, water - till the dough moisture content is equal to 23%.

EFFECT: gummy gingerbreads volume increase combined with uniform porosity preservation.