FIELD: food industry.
SUBSTANCE: invention relates to technology for production of flour confectionary products. The method envisages cooked dough preparation (with a mixture of wheat flour and flavoured chicory flour (produced according to preset technology) used for scalding), dough moulding, baking and glazing.
EFFECT: cooked gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2504172C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500125C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2500126C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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RU2500130C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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RU2500117C1 |
| 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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RU2508647C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
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RU2507789C1 |
| COOKED GINGERBREAD PRODUCTION METHOD | 2012 |
|
RU2507791C1 |
