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

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method involves preparation of a syrup of sugar and molasses, the syrup mixing with prepared flour, melange, soda and carbon-ammonium salt, kneading to produce dough, dough moulding, baking and glazing. The invention novelty is as follows: flour is prepared by way of mixing of wheat flour and scorzonera flour at their weight ratio equal to nearly 8:1. Scorzonera flour is prepared by way of hop extraction with liquid nitrogen with corresponding miscella separation, scorzonera cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for scorzonera heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of scorzonera and its cryomilling in the medium of released nitrogen; dough is prepared at the following weight ratio of the component with accuracy of 5%: flour - 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: method ensures the target product volume increase combined with its uniform porosity preservation.