FIELD: food industry.
SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol-sunflower 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 |
|
RU2504981C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501250C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501251C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501246C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505024C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2508678C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2503236C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2504959C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501253C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505964C1 |
