FIELD: food industry.
SUBSTANCE: method envisages cooked dough preparation (with a mixture of wheat flour and flavoured dandelion roots 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 |
|
RU2501238C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500141C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505003C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507784C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2502274C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507786C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507788C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507792C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507793C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2491820C1 |
