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: gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501267C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2502290C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2506750C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501247C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501249C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2508676C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501255C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2504193C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505061C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2504958C1 |
