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 scorzonera 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 |
|
RU2495576C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505021C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489013C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2503221C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2498576C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2491818C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2503229C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505020C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504985C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505009C1 |
