FIELD: food industry.
SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured scorzonera flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.
EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501248C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2502289C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501252C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505025C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2508675C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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RU2505975C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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RU2509459C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2509469C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2503224C1 |
