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 |
|
RU2505035C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2502290C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501254C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2500155C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501259C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501266C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501268C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2500157C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2500171C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2512973C1 |
