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 dandelion roots flour taken at a weight ratio of nearly 8:1. The dandelion roots flour preparation method envisages cloves extraction with liquid nitrogen with corresponding miscella separation, dandelion roots 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 dandelion roots and their 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.