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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
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Publication of UA68254UpublicationCriticalpatent/UA68254U/en
A method for producing boiled gingerbread provides for preparation of emulsion, mixing emulsion with floor and kneading dough, forming, baking the dough pieces, cooling, glazing and pre-packing. Glucose-and-fructose syrup is used in the amount of from 8 to 40 % of floor weight, which is introduced into emulsion with simultaneous heating thereof to the temperature which is by 2-4 °C higher than melting point of fat included in the emulsion composition.
UAU201108499U2011-07-062011-07-06Method for producing boiled gingerbread
UA68254U
(en)