FIELD: food industry.
SUBSTANCE: method envisages cooked dough preparation (with a mixture of wheat flour and flavoured scorzonera flour (produced according to preset technology) used for scalding), moulding, baking and glazing.
EFFECT: gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507759C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2503194C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505017C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2492681C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2502278C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2502281C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2490902C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489868C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2501227C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2499400C1 |
