FIELD: food industry.
SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages cooked dough preparation (with a mixture of wheat flour and flavoured yacon flour (produced according to preset technology) used for scalding), moulding, baking and glazing.
EFFECT: produced cooked gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2502282C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489009C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507777C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2491818C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489015C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489021C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2492662C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2492667C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507748C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504171C1 |
