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 |
|
RU2493712C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489008C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507783C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507777C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505016C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505002C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489015C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2503216C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500114C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489021C1 |
