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, in particular, to gummy gingerbreads production. The method involves preparation of a syrup of water, sugar and molasses, the syrup mixing with a flour mixture, melange, soda and carbon-ammonium salt, kneading to produce dough, dough moulding, baking and glazing to produce the target product. The flour mixture is represented by a mixture of wheat flour and dandelion roots flour (flavoured with basil) taken at a weight ratio of nearly 8:1; the dandelion roots flour is prepared is prepared by way of dandelion roots cutting, drying in the microwave field (till residual moisture content is equal to 20% with the microwave field intensity providing for dandelion roots heating until temperature inside the pieces is equal to 80-90°C during no less than 1 hour), frying, impregnation with separated miscella (produced by way of basil extraction with liquid nitrogen with simultaneous pressure boost), depressurisation till atmospheric value with simultaneous freezing of dandelion roots and their cryo-grinding in the medium of released nitrogen.

EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.