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: according to the proposed invention, cooked gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500131C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507787C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507793C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505018C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504162C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489871C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2501220C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2502265C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507777C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504971C1 |
