FIELD: food industry.
SUBSTANCE: method envisages cooked dough preparation (with a mixture of wheat flour and flavoured girasol-sunflower flour (produced according to preset technology) used for scalding), moulding, baking and glazing.
EFFECT: cooked gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507779C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489002C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489004C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489010C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489007C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2503222C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504174C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504161C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504181C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489016C1 |
