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

Abstract RU 2521492 C1

FIELD: food industry.

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

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

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RU 2 521 492 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2014-06-27Published

2013-03-12Filed