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, dough kneading, moulding, baking and glazing. One uses a mixture of wheat flour and oyster plant flour taken at a weight ratio of nearly 8:1. Oyster plant flour is prepared by geranium flowers extraction with liquid nitrogen to separate corresponding miscella. One performs oyster plant preparation, cutting, drying in microwave field till residual moisture content is about 20% at microwave field power providing for warming of oyster plant 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 oyster plant 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.