FIELD: food industry.
SUBSTANCE: 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: cooked gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507790C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507780C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489007C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507773C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505014C1 |
| 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 |
|
RU2489870C1 |
