GUMMY GINGERBREAD PRODUCTS MANUFACTURE METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The gummy gingerbread products manufacture method involves preparation of a syrup of water, sugar and molasses, the syrup mixing with a flour mixture, melange, soda, carbon-ammonium salt and a flavouring agent in the form of powdered flavours or an essence, 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 chicory flour taken at a weight ratio of nearly 8:1. Chicory flour is prepared by way of 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 pieces is equal to 80-90°C during no less than 1 hour, additional drying by convective method till residual moisture content is equal to nearly 5% and cryo-milling in liquid nitrogen.

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