FIELD: confectionery industry. SUBSTANCE: method involves preparation of dough by mixing of high-grade wheat flour, granulated sugar, fat ingredient - margarine, hen's eggs or melange, whole condensed milk, leaveners, honey flavor, vanillin and vinegar essence. Then goods are formed and baked. Used as a filler is fruit-and-berry confiture which is preliminarily mixed with flour in ratio (2-3):1. All ingredients are take in determined quantity. EFFECT: higher qualitative, gustative and alimentary properties. 1 ex
| Title |
Year |
Author |
Number |
| METHOD FOR PREPARING GINGERBREAD |
2016 |
- Sokolov Roman Viktorovich
|
RU2618695C1 |
| GINGERBREADS WITH SEA-BUCKTHORN EXTRACTION CAKE |
2013 |
- Nikulina Ekaterina Olegovna
- Ivanova Galina Valentinovna
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|
RU2535731C1 |
| METHOD FOR PRODUCTION OF FILLED GINGERBREAD |
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- Vakhlin Viktor Gennad'Evich
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|
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| METHOD FOR PRODUCING FLOUR CONFECTIONERY OF SPICE-CAKES AND HONEY-CAKES KINDS, COOKIES, CAKES AND PASTRY |
1997 |
- Balanjuk A.A.
- Selivanov S.N.
|
RU2093989C1 |
| METHOD FOR THE PRODUCTION OF BISCUIT ROLL WITH FILLING |
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- Grigorian Alina Eduardovna
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- Lukina Svetlana Ivanovna
- Alekhina Nadezhda Nikolaevna
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| SANDY ROLLS |
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|
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| METHOD FOR PRODUCING PASTRY, SUCH AS TREACLE AND HONEY CAKES, SHIP'S AND SWEET BISCUITS, WAFERS AND WAFER-BASE PRODUCTS, TORTE AND FRENCH PASTRY |
1997 |
- Zakhar'Jash V.N.
- Agapova L.Ja.
- Selivanov S.N.
|
RU2093032C1 |
| COMPOUND FOR PRODUCTION OF GLASED GINGERBREADS WITH FILLING "RUSSKIY SOUVENIR" |
2008 |
- Lapteva Nina Kuz'Minichna
|
RU2371923C1 |
| METHOD FOR PRODUCING PASTRY, SUCH AS SWEET BISCUIT, WAFERS, WAFER-BASE PRODUCTS, TORTES AND FRENCH PASTRY, CAKES, ROLLED BISCUITS AND RUM CAKES |
1997 |
- Selivanov V.N.
- Selivanov S.N.
|
RU2093033C1 |
