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 |
|
RU2500117C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504172C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507777C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500125C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500126C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500130C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500118C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489015C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507753C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2502276C1 |
