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 preparation. One performs preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt. One performs 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 caraway extraction with liquid nitrogen to separate corresponding miscella. Chicory is prepared, cut, dried in microwave filed till residual moisture content is about 20%, at microwave field power providing for 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 pressure boost. One performs depressurisation to atmospheric value with simultaneous freezing of chicory and its cryo-milling 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: method ensures production of cooked gingerbreads having increased volume combined with uniform porosity preservation.