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 gummy gingerbread production method envisages recipe components pre-processing, preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. During gingerbreads production one uses a mixture of wheat flour and girasol-sunflower flour taken at a weight ratio of nearly 8:1. The girasol-sunflower flour preparation method envisages jeera extraction with liquid nitrogen with corresponding miscella separation, girasol-sunflower preparation, cutting, drying in the microwave field, additional drying by convective method, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of girasol-sunflower and its cryomilling in the medium of released nitrogen. All the components are taken at a specified content ratio.

EFFECT: method ensures the target product volume increase combined with its uniform porosity preservation.