FIELD: food industry.
SUBSTANCE: cooked dough is prepared. For mixture scalding one uses wheat flour and flavoured dandelion roots 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 |
|
RU2507786C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507788C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507747C1 |
