FIELD: food industry.
SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages 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.
EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2507853C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2504980C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2508654C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2508655C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2503234C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2518105C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505064C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505046C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2503227C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2504180C1 |
