FIELD: food industry.
SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol 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 |
|
RU2501247C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501249C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2506754C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2502291C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
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| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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RU2505047C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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RU2511096C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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RU2511255C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501240C1 |
