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

FIELD: food industry.

SUBSTANCE: recipe components are prepared. One prepares syrup of sugar and starch molasses. Flour is scalded with the syrup. The mass is kneaded to produce dough. One performs maintenance for cooling. Then one adds margarine, soda, carbon-ammonium salt and drinking water. Then one performs repeated kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and girasol flour taken at a weight ratio of nearly 8:1. Girasol flour is prepared by Star anise extraction with liquid nitrogen to separate corresponding miscella. Girasol is prepared, cut, dried in the microwave field till residual moisture content is equal to nearly 20% at microwave filed power providing for warming of girasol inside the bits till temperature is equal to 80-90°C during at least an hour, fried, impregnated with separated miscella with simultaneous pressure boost; pressure is reduced down to atmospheric value with simultaneous freezing of girasol. Then one performs cryo-milling in the medium of released nitrogen. Dough is prepared at the following weight ratio of components with accuracy of ± 5%: flour mixture - 547.8, sugar - 252.6, starch molasses - 110.6, margarine - 49.7, soda - 1.68, carbon-ammonium salt - 6.1, water - till the dough moisture content is equal to 23%.

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