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 dandelion roots flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. Dandelion roots flour is prepared by way of linden flowers extraction with liquid nitrogen to separate corresponding miscella, dandelion roots preparation, cutting, drying in the microwave field providing for warming of dandelion roots inside the bits to a temperature of 80-90°C for no less than 1 hour, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down till atmospheric value with simultaneous freezing of dandelion roots and their cryo-milling in the medium of released nitrogen.

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