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 chicory flour taken at a weight ratio of nearly 8:1. The chicory flour preparation method envisages cocoa bean husks extraction with liquid nitrogen with corresponding miscella separation, chicory 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 chicory 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.