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

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and scorzonera flour mixture; the mixture components are taken at a weight ratio equal to nearly 8:1; then one proceeds with dough kneading, maintenance, baking and glazing. Scorzonera flour preparation envisages scorzonera pre-processing, cutting, drying in the microwave field, additional drying by convective method, scorzonera impregnation with separated garden balm miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of scorzonera and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified content ratio.

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