FIELD: food industry.
SUBSTANCE: method envisages cooked dough preparation with a mixture of wheat flour and flavoured oyster plant flour used for scalding. Oyster plant is prepared by way of anise extraction with liquid nitrogen with corresponding miscella separation etc. according to the preset technology. Gingerbreads are moulded, baked and glazed.
EFFECT: gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507785C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507792C1 |
| 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 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507784C1 |
