FIELD: food industry.
SUBSTANCE: invention relates to technology for production of flour confectionary products. The method involves preparation of gummy dough of a mixture of wheat flour and flavoured yacon flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.
EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501254C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2502290C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2512973C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501241C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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RU2506796C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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RU2501242C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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RU2500168C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2500157C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2500171C1 |
