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

FIELD: food industry.

SUBSTANCE: method involves preparation of gummy dough of a mixture of wheat flour and flavoured girasol 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 girasol flour taken at a weight ratio of nearly 8:1; the girasol flour is prepared by way of cardamom extraction with liquid nitrogen with corresponding miscella separation, girasol preparation, cutting, drying in microwave field till residual moisture content is about 20% at microwave field power providing for warming of girasol inside the bits to a temperature of 80-90°C during at least an hour, 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 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: gummy gingerbreads volume increase combined with uniform porosity preservation.