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 envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. Girasol flour is prepared by way of lemon balm extraction with liquid nitrogen to separate corresponding miscella, preparation of girasol, its cutting, drying in microwave field providing for warming girasol until temperature inside pieces makes 80-90°C for at least 1 hour, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of girasol and its cryo-grinding in medium of released nitrogen.

EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.