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 dandelion roots flour (produced according to preset technology) used for scalding), moulding, baking and glazing.
EFFECT: produced cooked gingerbreads have increased volume combined with uniform porosity preservation.
Title | Year | Author | Number |
---|---|---|---|
GINGERBREAD PRODUCTS MANUFACTURE METHOD | 2012 |
|
RU2492658C1 |
GINGERBREAD PRODUCTS MANUFACTURE METHOD | 2012 |
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RU2491820C1 |
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RU2489005C1 |
GINGERBREAD PRODUCTS MANUFACTURE METHOD | 2012 |
|
RU2518001C2 |
Authors
Dates
2014-06-10—Published
2012-08-21—Filed