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

FIELD: food industry.

SUBSTANCE: method involves preparation of a syrup of 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 oyster plant flour (flavoured with coriander) taken at a weight ratio of nearly 8:1; the oyster plant flour is prepared by way of oyster plant pre-processing, cutting, drying in the microwave field (till residual moisture content is equal to 20% with the microwave field intensity during no less than 1 hour), frying, impregnation with separated miscella (produced by way of coriander extraction with liquid nitrogen with simultaneous pressure boost), depressurisation till atmospheric value with simultaneous freezing of oyster plant and its cryo-grinding in the medium of released nitrogen; dough is prepared at the following salt ratio; dough is kneaded, moulded, baked and glazed.

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