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. One uses a mixture of wheat flour and girasol-sunflower flour taken at a weight ratio of nearly 8:1. Girasol-sunflower flour is prepared by way of cocoa beans husks extraction with liquid nitrogen with corresponding miscella separation, girasol-sunflower preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for girasol-sunflower heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour. Then one performs additional drying of girasol-sunflower 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.

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