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. The cooked gingerbread production method envisages recipe components preparation, preparation of a syrup of sugar and starch molasses, flour scalding with the produced syrup, kneading to produce dough, the dough maintenance for cooling, addition of margarine, soda, carbon-ammonium salt and drinking water, repeated kneading, moulding, baking and glazing, for scalding one uses a mixture of wheat flour and chicory flour taken at a weight ratio of nearly 8:1. Chicory is prepared by way of estragon extraction with liquid nitrogen with corresponding miscella separation, chicory preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for chicory heating until temperature inside the bits is equal to 80-90°C during no less than 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous freezing of chicory and its cryo-milling in the medium of released nitrogen. All the components are taken at preset components ratio.

EFFECT: invention allows to increase the target product volume combined with its uniform porosity preservation.