FIELD: food industry.
SUBSTANCE: cooked dough is prepared. For mixture scalding one uses wheat flour and flavoured chicory flour. Gingerbreads are moulded, baked and glazed.
EFFECT: method ensures the product volume increase combined with its uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2508646C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2508647C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507789C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507791C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505022C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505023C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2501244C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489011C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2489022C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2505967C1 |
