METHOD FOR PRODUCTION OF GUMMY GINGERBREADS Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method envisages recipe components, preparation of a syrup of sugar and molasses, its mixing with flour, melange, soda and carbon-ammonium salt, kneading, moulding, baking and glazing. One uses a mixture of wheat flour and girasol flour taken in mass ratio of nearly 8:1. Girasol flour is prepared by nutmeg flowers extraction with liquid nitrogen with corresponding miscella separation, preparation of girasol, its cutting, drying in microwave field till residual humidity about 20% at microwave field power providing warming girasol until temperature inside pieces makes 80-90°C during no less than 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost till pressure level of nitrogen saturated vapours at impregnation temperature, pressure reduction down to atmospheric value with simultaneous freezing of girasol and its cryo-grinding in medium of released nitrogen. Dough is prepared at the following components weight ratio with accuracy ±5%: flour mixture - 557.2; sugar - 364; molasses - 56.9; melange - 25.9; soda - 1.54; carbon-ammonium salt - 5.38; water - till moisture 23%.

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