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 involves preparation of gummy dough of a mixture of wheat flour and flavoured oyster plant flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing; one uses a mixture of wheat flour and oyster plant flour taken at a weight ratio of nearly 8:1; the oyster plant flour is prepared by way of estragon extraction with liquid nitrogen with corresponding miscella separation, oyster plant preparation, cutting, drying in microwave field till residual moisture content is about 20% at microwave field power providing for warming of oyster plant inside the bits to a temperature of 80-90°C during at least an hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of oyster plant and its cryo-grinding in the medium of released nitrogen. Dough is prepared at the following components weight ratio with an accuracy of ±5%: flour mixture - 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: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.