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

FIELD: food industry.

SUBSTANCE: 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. The mixture of wheat flour and girasol-sunflower flour are taken at a weight ratio of nearly 8:1. Girasol-sunflower flour is prepared by garden balm extraction with liquid nitrogen to separate corresponding miscella. One performs girasol-sunflower preparation, cutting, drying in microwave field till residual humidity is about 20% at microwave field power providing for warming of girasol-sunflower inside the bits to a temperature of 80-90°C during at least an hour. Then one performs additional drying by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of girasol-sunflower and its cryo-grinding in the medium of released nitrogen. Dough is prepared at the following weight components ratio with 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: gummy gingerbreads have increased volume combined with uniform porosity preservation.