FIELD: food industry.
SUBSTANCE: method envisages recipe components, preparation of gummy dough of a mixture of wheat flour and flavoured scorzonera flour produced according to specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, its 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 |
|
RU2521468C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2500153C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2500154C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501248C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2502289C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501252C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501250C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505025C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2508676C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2508675C1 |
