Gingerbreads

Gingerbread - flour confectionery of various shapes, soft consistency, manufactured in our country since ancient times. The name "gingerbread" comes from the word "spice", as a mandatory addition to the gingerbread dough are "dry spirits" - a mixture of ground cinnamon, cloves, cardamom, nutmeg, star anise, black pepper, ginger, vanilla. Also used in chemical baking powder, molasses, honey, whey. Gingerbread are in high demand due to the pleasant spicy-sweet taste and aroma.

Confectionery sweetness happens:

the Two main types of gingerbread, the method of production of dough are divided into custard (with welding flour) and raw (without welding flour);

• by grade of flour - products from wheat flour of the highest, 1st and 2nd grades from a mix of rye flour and wheat of the 1st and 2nd grades;
• on the surface finish - glazed and unglazed; without filling, with filling (fruit filling is made in the dough layer, incised baked cakes, some varieties of small cakes glued filling);
• in form and size -- small (of various forms with number of units in 1 kg from 30 and more), large (varying degrees forms with number of units in 1 kg less 30), gingerbread (in the form of as much as rectangular strata or sliced on the pieces);
• the presence of the filling in it is divided into cakes of various shapes without fillings, cakes of various shapes with filling.