FIELD: food industry.
SUBSTANCE: 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: cooked gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507777C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489015C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489021C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504171C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489014C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505008C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505014C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2490905C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2490907C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2492665C1 |
