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

FIELD: food industry.

SUBSTANCE: method envisages preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. One uses a mixture of wheat flour and scorzonera flour taken at a weight ratio of nearly 8:1. Scorzonera flour is prepared by way of nutmeg flowers extraction with liquid nitrogen with corresponding miscella separation, scorzonera preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for scorzonera 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 scorzonera and its cryo-milling in the medium of released nitrogen. Dough is prepared at the following components weight ratio with accuracy of ±5%; flour mixture - 557.2, sugar - 364, molasses - 56.9, melange - 25.9, soda - 1.54, carbon-ammonium salt - 5.38, water - till dough moisture content is equal to 23%.

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