FIELD: food industry.
SUBSTANCE: method envisages cooked dough preparation (with a mixture of wheat flour and flavoured oyster plant 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 |
|
RU2503188C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500126C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2501238C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507778C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507774C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507782C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507783C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507787C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507772C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507773C1 |
