FIELD: food industry.
SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured chicory flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing. The components are used at a specified quantity.
EFFECT: gingerbreads have increased volume combined with uniform porosity preservation.
| Title | Year | Author | Number |
|---|---|---|---|
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2501245C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2506752C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2506750C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2506753C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
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RU2504196C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2504195C1 |
| GUMMY GINGERBREAD PRODUCTION METHOD | 2013 |
|
RU2505961C1 |
