COOKED 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. One performs recipe components pre-processing, sugar and starch molasses syrup preparation, flour scalding and kneading to produce dough. Dough is maintained for cooling; then one adds margarine, soda, carbon-ammonium salt and drinking water. One performs repeated kneading, moulding, baking and glazing. For scalding one uses a mixture of wheat flour and dandelion roots flour taken at a weight ratio of nearly 8:1. Dandelion roots flour is prepared by medang extraction with liquid nitrogen to separate corresponding miscella. One cuts dandelion roots, dries them in microwave oven till residual humidity about 20% at microwave field power providing warming of dandelion roots inside the bits till temperature 80-90°C during at least an hour. Then dandelion roots are fried and impregnated with the separated miscella with simultaneous pressure boost. One performs depressurisation to atmospheric pressure with simultaneous freezing of dandelion roots and their cryomilling in the medium of released nitrogen.

EFFECT: invention allows to increase produced cooked gingerbreads volume combined with uniform porosity preservation.