FIELD: food industry.
SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured oyster plant 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 |
|
RU2506763C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505063C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505042C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505039C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2510836C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2504198C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2502292C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505043C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2503228C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2510169C1 |
