FIELD: food industry.;SUBSTANCE: invention relates to technology for production of flour confectionary products. The method involves syrup preparation from water, sugar and molasses, the syrup mixing with a flour mixture, melange, soda and carbon-ammonium salt, the mixture kneading to produce dough, dough moulding, baking and glazing to produce the target product; the flour mixture is represented by a mixture of wheat flour and yacon flour taken at a weight ratio of nearly 8:1; the yacon flour is prepared by way of hop extraction with liquid nitrogen with corresponding miscella separation, yacon preparation, cutting, drying in the microwave field till residual humidity is about 20% at microwave field power providing for warming of yacon inside the bits to a temperature of 80 - 90°C during at least an hour, additional drying by convective method till residual moisture content is equal to nearly 5%, impregnation with separated miscella with simultaneous pressure boost, depressurisation till atmospheric value with simultaneous yacon freezing and cryo-milling in the medium of released nitrogen.;EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.
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