Baking; equipment for making or processing doughs; doughs for baking (A21)

(88985)

A21

Baking; equipment for making or processing doughs; doughs for baking

(4812)

A21B - Bakers' ovens; machines or equipment for baking (domestic baking equipment a47j0037000000; combustion apparatus f23; domestic stoves or ranges being wholly or partly ovens f24b, f24c)

(51)

A21C - achines or equipment for making or processing doughs; handling baked articles made from dough

(148)

A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; baking; bakery products; preservation thereof

(4639)

	Bakery improver preparation composition Composition contains a lipoxygenase enzyme source i.e. pumpkin flour and additives including ascorbic acid, ammonium sulphate and calcium phosphate; the ratio of the additives content to pumpkin flour weight is as follows, wt %: ascorbic acid - 0.5-1.5; ammonium sulphate - 1.70-1.74; calcium phosphate - 2.8-3.2.
	Bakery products manufacture method Method involves mixing flour, water, a vegetal additive and other recipe components, dough kneading, fermentation, handling, the produced dough pieces proofing and baking. The vegetal additive is represented by spiny eleuterococcus powder (with grain size not in excess of 0.15 mm) in an amount of 0.035-0.06% of the flour weight; flour is represented by prime grade wheat flour. The recipe components composition includes dry bakery yeast, culinary salt and sugar in an amount of 1.0, 1.5 and 1.0% of the flour weight, respectively, and water in an amount required for dough moisture content to be 45-47%. One performs dough fermentation in two stages, each of them proceeding for 24-30 min at a temperature of 28-30°C. The first and the second fermentation stages are separated in time by a dough punching operation lasting 1.5-2.5 min. Immediately after the products placement into the oven one performs their steam humidification for 5-10 sec at a temperature of 100-120°C and baking during 25-30 min at a temperature of 200-210°C.
	Gummy gingerbread production method Gummy gingerbread production method envisages preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. One uses a mixture of wheat flour and yacon flour taken at a weight ratio of nearly 8:1. Yacon flour is prepared by way of geranium flowers extraction with liquid nitrogen with corresponding miscella separation, yacon preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for yacon heating until temperature inside the bits is equal to 80-90°C during no less than 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of yacon and its cryo-milling in the medium of released nitrogen.
	Dough for bakery products manufacture Specificity of the bakery products manufacture dough containing flour, a vegetal additive and other recipe components with water is as follows: the vegetal additive is represented by spiny eleuterococcus powder (with grain size not in excess of 0.15 mm) in an amount of 0.04-0.06% of the flour weight; flour is represented by prime grade wheat flour; the recipe components composition includes dry bakery yeast, culinary salt and sugar in an amount of 1.0, 1.5 and 1.0% of the flour weight, respectively, and water in an amount required for the dough moisture content to be 45-47%.
	Lactic acid bacteria strain (versions) for complete gluten decomposition in flour and such strain usage Inventions group relates to the field of microbiology and may be used in food industry. One proposes Lactobacillus sanfranciscensis DSM 22063 strain and Lactobacillus plantarum DSM 22064 strain; the both strains are able to perform complete gluten decomposition in flour. The strains may be used for production of a mixture for complete gluten decomposition in flour. Additionally, one proposes a method for preparation of dough of flour with completely decomposed gluten. The produced gluten- detoxified flour dough may be used for production of a baking mixture with completely decomposed gluten. The said dough may be used for yeast bakery goods production. Additionally, the baking mixture and gluten- detoxified dough may be used for manufacture of food products suitable for recovery of nutritional imbalance being the consequence of gluten-free food ration.
	Gummy gingerbread production method Gummy gingerbread production method envisages preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt, 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 way of nutmeg extraction with liquid nitrogen with corresponding miscella separation, 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%, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of scorzonera and its cryo-milling in the medium of released nitrogen.
	Gummy gingerbread production method Gummy gingerbread production method envisages preparation of a syrup of sugar and molasses, the syrup mixing with flour, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. One uses a mixture of wheat flour and girasol flour taken at a weight ratio of nearly 8:1. Girasol flour is prepared by way of jasmine flowers extraction with liquid nitrogen with corresponding miscella separation, girasol preparation, cutting, drying in the microwave field till residual moisture content is equal to nearly 20% with the microwave field intensity providing for girasol heating until temperature inside the bits is equal to 80-90°C during no less than 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of girasol and its cryo-milling in the medium of released nitrogen.
	Gummy gingerbread production method Method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured chicory flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. The components are used at a specified quantity.
	Gummy gingerbread production method Method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured oyster plant flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. The components are used at a specified quantity.
	Gummy gingerbread production method Method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured chicory flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.
	Gummy gingerbread production method Method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol-sunflower flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.
	Bread production method Bread production method envisages dough preparation from prime grade wheat flour with addition of 5-10% of sprouted lentils flour with particles sized 100-200 mcm, culinary salt, pressed yeast and drinking water. The proposed bread production method with addition of sprouted lentils allows to ensure high nutritive value due to balanced composition in terms of amino acids, mineral elements, phenol compounds regulating the functions of the nervous and the cardiovascular systems and the liver.
	Device for manufacture of dough goods with filling Device for manufacturing filled dough goods with filling comprises a body, a folding mechanism and a goods receptacle appliance. The body is designed to be volumetric; in the lower rectangular-shaped base the front butt-end part of the body is designed to be positioned higher than the rear one with a partition inside the body parallel to the body upper part with a smooth slant with the butt-end parts so that to form windows in the front and the rear parts of the body. Groves are made on the inner lateral sides of the body at the partition level that are parallel to the body upper part and limited with the body butt-end wall in the front and with vertical projections - in the rear, the projections positioned at an equal distance on the inner lateral sides of the body rear window. The goods folding mechanism is designed in the form of a slider with projections on lateral sides, matching the inner grooves of the body, with a handle in the upper part and a rotary axle mounted in the front part with a clearance relative to the partition upper part. In the slider lower part, on top of the rotary axle, a tape is placed, one of its ends permanently fixed in the partition upper front part while the other end is attached to the upper part of the bar installed between the vertical projections so that to enable the tape tensioning when the slider is in the terminal front position. The goods receptacle appliance is designed in the form of a receptacle tray installed in the lower front butt-end part of the body.
	Functional purpose bread production method Functional purpose bread production method envisages usage of first grade bakery wheat flour, flour of whole-ground wheat and garbanzo grains, apple paste, honey and sunflower oil. Before dough kneading wheat and garbanzo grains are separately milled in a disintegrator; apple paste and honey suspension is prepared; then one performs kneading dough of first grade wheat flour and whole-ground wheat and garbanzo grains taken at a ratio of 5:4:1, respectively, of pressed bakery yeast suspension, food culinary salt solution, apple paste suspension, suspension of honey and sunflower oil.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and girasol-sunflower 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. Girasol-sunflower flour preparation envisages girasol-sunflower pre-processing, cutting, drying in the microwave field, frying, girasol-sunflower impregnation with separated Chinese magnolia vine miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of girasol-sunflower and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and girasol flour mixture; the mixture components are taken at a weight ratio equal to nearly 8:1; then one proceeds with dough kneading, maintenance, baking and glazing. Girasol flour preparation envisages girasol pre-processing, cutting, drying in the microwave field, frying, girasol impregnation with separated Chinese magnolia vine miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of girasol and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Method for production of layered goods with rye flour usage Invention relates to food industry. Dough is kneaded by an accelerated single-phase method with usage of medium rye flour or medium rye flour mixed with prime grade wheat flour at a ratio of (50-50):(70-30) with addition of dry wheat gluten in an amount of 5-10% of the total four quantity, an enzyme preparation with a pentosanase activity in an amount of 0.001-0.006% of the total flour quantity, pressed bakery yeast in an amount of 4-5%, chicken eggs, water and other components according to the recipe. Dough is subjected to rest fermentation during 30 minutes; then dough is divided into pieces, interlaid by certain methods and cooled; then the ready dough is rolled out into an 8-10 mm thick sheet and handled depending on the required shape and weight; dough pieces are delivered for proofing; then proofed pieces are baked.
	Bread production method Method envisages dough preparation by way of mixing of prime grade wheat flour or first grade wheat flour, pressed bakery yeast, salt, water, a product of processing a mixture of millet, buckwheat and oat in an amount of 4.0…4.5; 3.0…3.5 and 2.0…2.5%, respectively, or in general in an amount of 9.0…10.5% of the flour weight, dough fermentation, handling, proofing and baking. The processing product is represented by an extrudate produced by way of treatment of a mixture of millet, buckwheat and oat grains with moisture content equal to 18…20% in the extruder during 15…20 s at a temperature of 110…120°C with subsequent exposure of the extrudate released from the matrix to reduced pressure equal to 0.075…0.08 MPa for the extrudate moisture content to be no more than 12%.
	Dry biscuit containing guar gum Invention relates to biscuit containing guar gum in a special form. Guar gum is represented by natural guar gum pin-formed particles whereof have length equal to 0.25 mm - 8 mm, width equal to 0.18 mm - 2 mm and an average ratio of the length to the width equal to 1.8 - 6. The invention relates to application of such biscuit for improvement of glucose level regulation with healthy people and people having resistance to insulin or suffering from diabetes, especially - Type 2 diabetes and/or for active reduction of bad cholesterol concentration or for maintenance of normal concentrations of cholesterol in blood with healthy people or people exposed to the cardiovascular diseases risk. Additionally, the invention relates to application of such biscuit for satiation sense enhancement and/or for food consumption reduction and/or for body weight regulation promotion. The invention relates to such biscuit production method involving the following stages: a) biscuit ingredients stirring; preferably, at first one stirs the powdery ingredients; then one adds the liquid ingredients; optionally, one adds ingredients consisting of coarser particles such as oat flakes, small pieces of fruit, crispy grain slices, b) optional dough maintenance, c) biscuit moulding of dough and baking in the oven.
	Increased biological value dough preparation method Method envisages production of a flour composition of soya bean flour of shell and germ fractions at a ratio of 2:3, the said flour mixing with grain raw material flour and the remaining recipe ingredients to produce dough.
	Increased biological value flour goods production method Method envisages preparation of dough based on flour of shell and seed lobe soya bean fractions manufactured during production of thermally treated soya bean grit or full fat soya bean flour, taken at a ratio of 1:1, and other recipe components. Goods are prepared from the dough and baked.
	Gummy gingerbread production method Method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured scorzonera flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.
	Gummy gingerbread production method Method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured dandelion roots flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.
	Gummy gingerbread production method Method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.
	Gummy gingerbread production method Method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured oyster plant flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.
	Iron-containing instant noodles fried in oil and such noodles production method Invention relates to food industry. One proposes instant noodles fried in oil. The noodles contain (per 100 g) iron in an amount of 26-35 mg, oil in an amount of 1-20%, flour in an amount of 60-90%, "kansui" ingredient in an amount up to 2%. The "kansui" ingredient is represented by a concentrate containing additives of sodium and potassium chloride, carbonate and/or phosphate salt in the form of solution. The noodles have moisture content equal to 2-12%. The method for preparation of instant noodles fried in oil involves the first stage of preparation of an iron-containing premix of flour and iron compounds mixture and the second stage of the iron-containing premix placement into the mixer with the required quantity of flour and oil. Then one performs stirring at a high rate, addition of the "kansui" ingredient solution and repeated stirring at a high rate. Then produced dough is kneaded, rolled out into sheets, cut into stripes, treated with steam and fried. Alternatively, the method for preparation of noodles fried in oil involves manufacture of a mixture of oil, wheat flour, iron compounds and water, addition of the "kansui" ingredient solution to the mixture. Then one performs treatment of the said dough mixture by way of kneading, rolling out into sheets, cutting into strips and steam cooking with subsequent dough drying with air.
	Apparatus for manufacture of dough goods with filling Invention relates to food industry. The apparatus for production of dough goods with filling contains units for preparation and movement of dough ribbons and filling portions and stamping drums with sliders and moulding cells equipped with piston mechanisms and ring lugs; additionally, the apparatus is equipped with a pneumatic system consisting of a compressor, a regulator of pressure and air flow, an ejection chamber, a manometer and a vacuummeter. Additionally, each moulding cell is equipped with a removable air-distribution diaphragm with round shape perforations with a diameter equal to 0.2 - 1.2 mm; the perforations number is assumed within the range of 3 - 9; the perforations are positioned symmetrical to the axial line of a moulding cell.
	Flour wheat and its production method Invention relates to food industry, namely to flour wheat and method of its production. Flour wheat involves fraction produced during processing grains in an amount of in relation to its weight: fraction "seminal shell" 1.0-4.0 wt %, fraction "aleurone layer" 5.0-10.0 wt %, fraction "endospermatic flour" 67-75 wt %. Indices of quality flour composed: protein weight fraction at least 13% including weight fraction of fat no more than 2% weight fraction gluten no less than 25% quality gluten of no lower second the group falling number value at least - 185 with weight fraction ash no more than 1.0%, flour has distribution of particles size with more than or equal to 1500 g 315 mcm no more than 1.0%, with least 315 mcm, but more than or equal to 1500 g 250 mcm - no more than 13.0%, with least 140 mcm - no more than 68%. Wheat flour production method involves shelling and hydrothermal treatment. Then grains are divided into anatomic parts of by periodic stipulates to produce a sequentially in the form of individual fractions "shell fruit-and-berry", "seminal shell", "aleurone layer" and "hulled grains". Fraction "hulled grains" milled rolled or a roller method till to size, corresponding of fermentative activity grains. Sorted products mincing two fractions: "endospermatic flour" and "offal". Fraction "aleurone layer" and fraction "seminal shell" mixed. Mixture first sorted, removing from it large seminal shell. Mixture is milled, destroying the cell wall and matrix aleurone layer and remove from it aleurone grains in chopper impact principle action or roller type. Flour is produced, 1 mixing produced fraction: "endospermatic flour", "aleurone layer" and part of "seminal casings". The remaining "seminal casings", "shell fruit-and-berry", "offal" and fodder grain product the infusions in fodder product which undergoes extrusion or granulation or pressing.
	Method for production of gummy gingerbreads 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.
	Method for production of gummy gingerbreads 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%.
	Method for production of links Method envisages dough kneading of first grade wheat flour, pressed yeast, salt, sugar sand, margarine, dry milk defatted, water as per calculation, fermentation, handling, proofing and dough pieces baking. In 80% water, brought till boiling, adds rice flour in an amount of 7% of the total flour weight wheat, cooled till temperature 30-33°C and used at the kneading dough as brew. Fermentation is performed during 60-70 minutes at a temperature of 30-33°C. Baking is performed at a temperature of 160-180°C during 20-25 minutes.
	Method for production of gummy gingerbreads Method envisages recipe components, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, its kneading, moulding, baking and glazing.
	Method for production of gummy gingerbreads Method envisages recipe components, preparation of gummy dough of a mixture of wheat flour and flavoured chicory flour produced according to specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, its kneading, moulding, baking and glazing.
	Method for production of gummy gingerbreads Method envisages recipe components, preparation of gummy dough of a mixture of wheat flour and flavoured chicory flour produced according to specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, its kneading, moulding, baking and glazing.
	Method for production of gummy gingerbreads Method envisages recipe components, preparation of gummy dough of a mixture of wheat flour and flavoured scorzonera flour produced according to specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, its kneading, moulding, baking and glazing.
	Method for production of gummy gingerbreads Method envisages recipe components, preparation of gummy dough of a mixture of wheat flour and flavoured yacon flour produced according to specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, its kneading, moulding, baking and glazing.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and oyster plant flour mixture; the mixture components are taken at a weight ratio equal to nearly 8:1; then one proceeds with dough kneading, maintenance, baking and glazing. Oyster plant flour preparation envisages oyster plant pre-processing, cutting, drying in the microwave field, frying, oyster plant impregnation with separated rose flowers miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of oyster plant and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and oyster plant flour mixture; the mixture components are taken at a weight ratio equal to nearly 8:1; then one proceeds with dough kneading, maintenance, baking and glazing. Oyster plant flour preparation envisages oyster plant pre-processing, cutting, drying in the microwave field, frying, oyster plant impregnation with separated nutmeg miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of oyster plant and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Method for preparation of pie-type flour goods with filling Method involves yeast-leavened dough preparation with usage of wheat flour, yam flour, whole milk, eggs, pressed yeast, margarine, salt and preparation of a filling with usage of Ossetian cheese or bryndza, sweet potatoes leaves, spring onion, dill, moulding of flour goods with the filling and the ready product smearing with melted butter. The initial components are used at a specified ratio.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and yacon 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. Yacon flour preparation envisages yacon pre-processing, cutting, drying in the microwave field, additional drying by convective method, yacon impregnation with separated garden balm miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of yacon and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and dandelion roots 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. Dandelion roots flour preparation envisages dandelion roots pre-processing, cutting, drying in the microwave field, frying, dandelion roots impregnation with separated peppermint miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of dandelion roots and their cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and yacon 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. Yacon flour preparation envisages yacon pre-processing, cutting, drying in the microwave field, frying, yacon impregnation with separated jasmine flowers miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of yacon and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Gummy gingerbread production method 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.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and oyster plant flour mixture; the mixture components are taken at a weight ratio equal to nearly 8:1; then one proceeds with dough kneading, maintenance, baking and glazing. Oyster plant flour preparation envisages oyster plant pre-processing, cutting, drying in the microwave field, frying, oyster plant impregnation with separated cocoa bean husks miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of oyster plant and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and oyster plant flour mixture; the mixture components are taken at a weight ratio equal to nearly 8:1; then one proceeds with dough kneading, maintenance, baking and glazing. Oyster plant flour preparation envisages oyster plant pre-processing, cutting, drying in the microwave field, frying, oyster plant impregnation with separated fennel miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of oyster plant and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and dandelion roots 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. Dandelion roots flour preparation envisages dandelion roots pre-processing, cutting, drying in the microwave field, frying, dandelion roots impregnation with separated cocoa husks miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of dandelion roots and their cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Gummy gingerbread production method 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, frying, chicory impregnation with separated thyme 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.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and dandelion roots 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. Dandelion roots flour preparation envisages dandelion roots pre-processing, cutting, drying in the microwave field, frying, dandelion roots impregnation with separated nutmeg miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of dandelion roots and their cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and girasol-sunflower 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. Girasol-sunflower flour preparation envisages girasol-sunflower pre-processing, cutting, drying in the microwave field, frying, girasol-sunflower impregnation with separated medang miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of girasol-sunflower and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.
	Gummy gingerbread production method Method envisages recipe components pre-processing, syrup preparation and mixing with wheat flour and scorzonera 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. Scorzonera flour preparation envisages scorzonera pre-processing, cutting, drying in the microwave field, frying, scorzonera impregnation with separated allspice miscella (produced as a result of extraction) with simultaneous pressure boost, pressure reduction down to atmospheric value with simultaneous freezing of scorzonera and its cryo-grinding in the medium of released nitrogen. All the components are taken at a specified ratio.

Another patent 2513517.