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 chicory 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 |
|
RU2508646C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2508647C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507789C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507791C1 |
| 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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RU2505023C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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RU2489011C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489022C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505967C1 |
