GUMMY GINGERBREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method envisages preparation of a syrup of sugar and molasses, the syrup mixing with prepared flour, melange, soda and carbon-ammonium salt, kneading to produce dough, dough moulding, baking and glazing. The invention novelty is as follows: flour is prepared by way of mixing of wheat flour and girasol-sunflower flour at their weight ratio equal to nearly 8:1. Girasol-sunflower flour is prepared by way of anise extraction with liquid nitrogen with corresponding miscella separation, girasol-sunflower cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for girasol-sunflower heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, frying, 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; dough is prepared at the following weight ratio of the component with accuracy of ±5%: flour - 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: method ensures the target product volume increase combined with its uniform porosity preservation.