COOKED GINGERBREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/08 

Abstract RU 2505018 C1

FIELD: food industry.

SUBSTANCE: method envisages cooked dough preparation with a mixture of wheat flour and flavoured dandelion roots flour used for scalding. Dandelion roots flour is prepared by way of ajowan caraway extraction with liquid nitrogen with corresponding miscella separation etc. according to the preset technology. Gingerbreads are moulded, baked and glazed.

EFFECT: cooked gingerbreads have increased volume combined with uniform porosity preservation.

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RU 2 505 018 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2014-01-27Published

2012-09-13Filed