GUMMY GINGERBREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D2/00 A21D6/00 

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method involves recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured chicory flour, sugar, molasses, water, melange, soda and carbon-ammonium salt. One uses a mixture of wheat flour and chicory flour taken at a weight ratio of 8:1. Chicory flour is prepared by anise extraction with liquid nitrogen. One performs miscella separation, chicory preparation, cutting, drying in microwave field till residual moisture content is equal to nearly 20%. One performs its additional drying by convective method till residual moisture content is about 5%. One performs kneading, moulding, baking and glazing.

EFFECT: method ensures produced gingerbreads volume increase combined with uniform porosity preservation.