GINGERBREAD PRODUCTS MANUFACTURE METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, preparation of a syrup of sugar and starch molasses, flour scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt, a flavouring agent and drinking water, repeated kneading, moulding, baking and glazing. The invention novelty is as follows: 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 way of girasol preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for girasol heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, frying and cryo-milling in liquid nitrogen; dough is prepared at the following weight ratio of the component with an 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, a flavouring agent - 3.29, water - till the dough moisture content is equal to 23%.

EFFECT: method ensures the target product volume increase combined with its uniform porosity preservation.