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 oyster plant, taken in mass ratio of nearly 8:1. Oyster plant flour is prepared by clary extraction with liquid nitrogen with corresponding miscella separation, preparation of oyster plant, its cutting, drying in microwave field till residual humidity about 20% at microwave field power providing warming of oyster plant inside the bits till temperature 80-90°C during at least 1 hour, additional drying by convective method till residual humidity about 5%, impregnation with separated miscella with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of oyster plant and its cryo-grinding in medium of released nitrogen. Dough is prepared using components in given quantities.

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