FIELD: food industry.
SUBSTANCE: invention relates to flour confectionary products manufacture technology. The method envisages cooked dough preparation (with a mixture of wheat flour and flavoured oyster plant 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 |
|
RU2492681C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505017C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507814C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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RU2507778C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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RU2507772C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507773C1 |
