GUMMY GINGERBREAD PRODUCTS MANUFACTURE METHOD Russian patent published in 2014 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda, carbon-ammonium salt and a flavouring agent, 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 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, additional drying by convective method till residual moisture content is equal to nearly 5% and cryo-grinding in the liquid nitrogen. Dough is prepared at the following weight content of components with an accuracy of ±5%: flour mixture - 557.2, sugar - 364, molasses - 56.9, melange - 25.9, soda - 1.54, carbon-ammonium salt - 5.38, flavouring agent - 1.28; water - till the dough moisture content is equal to 23%.

EFFECT: method ensures the ready product volume increase combined with its uniform porosity preservation.