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 method envisages cooked dough preparation with a mixture of wheat flour and chicory flour used for scalding. For flour production chicory is cut, dried in microwave oven till residual moisture content is equal to nearly 20% at microwave field power providing for warming of chicory inside the bits to a temperature of 80-90°C during at least an hour. One performs additional drying by convective method till residual moisture content is about 5%. One performs cryo-milling in liquid nitrogen. Gingerbreads are moulded, baked and glazed.

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