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 envisages 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, dough kneading, moulding, baking and glazing. One uses a mixture of wheat flour and chicory flour taken at a weight ratio of nearly 8:1. Chicory flour is prepared by cardamom extraction with liquid nitrogen to separate corresponding miscella. One performs preparing chicory, its cutting, drying in microwave field till residual humidity is about 20% at microwave field power providing warming of chicory inside the bits to a temperature of 80-90°C during at least an hour. One performs its additional drying by convective method till residual moisture content is about 5%. One performs impregnation with separated miscella with simultaneous increase of pressure, depressurisation to atmospheric value with simultaneous freezing of chicory and its cryo-grinding in the medium of released nitrogen. Dough is prepared at the following weight ratio of components 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: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.