CN106818989A - Cake premixed powder - Google Patents
Cake premixed powder Download PDFInfo
- Publication number
- CN106818989A CN106818989A CN201710098404.2A CN201710098404A CN106818989A CN 106818989 A CN106818989 A CN 106818989A CN 201710098404 A CN201710098404 A CN 201710098404A CN 106818989 A CN106818989 A CN 106818989A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- baking
- cake
- premixed powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a kind of cake premixed powder, according to weight portion, including following constituent：28 32 parts of highland barley flour, 22 28 parts of wheat flour, 12 18 parts of cocoa power, 12 18 parts of matcha powder, 12 18 parts of starch, 25 35 parts of white granulated sugar, 0.5 1.5 parts of salt, 38 parts of milk powder, 0.5 1.5 parts of molecule distillating monoglyceride, 0.5 1 parts of xanthans, 0.5 1.5 parts of baking powder.Cake premixed powder of the invention, adds appropriate oil, water and egg when using, the die-filling baking that stirs just can obtain cake best in quality.
Description
Technical field
The present invention relates to a kind of cake premixed powder, belong to food technology field.
Background technology
Premixed powder（The also referred to as premixing flour having）Refer to as formula by baking used by part supplementary material be pre-mixed,
Then it is sold to the baking material that producer uses.
Baking premixed powder is that have essential distinction with single raw material in general sense one contains some baking technologies
A compounding semi-finished product being included in the way of measuring to compound powder.It is one and contains technology（Sometimes containing very advanced
Physics, chemistry, biological contour sophisticated technology）Product, but with very common appearance and it is simple and popular in the form of represent
In face of baking personnel.It is not raw material in general sense.Premixed powder be producer by the food material of numerous complicated, with specialty
Mode is allocated and formed, to reduce professional, the technical and mortality for making.
Many baking enterprises make bread, cake and are using premixed powder class product at present.In addition as the country bakees
Continue to develop, bakery comes into huge numbers of families, the huge market space of the hiding person of family expenses baking premixed powder.
Existing cake premixed powder species is not enough enriched, it is impossible to meet the diversified demand of people.
The content of the invention
The purpose of the present invention is to overcome the deficiencies in the prior art part, there is provided a kind of cake premixing of pure natural components
Powder.
Cake premixed powder of the invention, according to weight portion, including following constituent：
Highland barley flour 28-32 parts, wheat flour 22-28 parts, cocoa power 12-18 parts, matcha powder 12-18 parts, starch 12-18 parts, white sand
Sugared 25-35 parts, salt 0.5-1.5 parts, milk powder 3-8 parts, molecule distillating monoglyceride 0.5-1.5 parts, xanthans 0.5-1 parts, baking powder
0.5-1.5 parts.
Preferably,
Cake premixed powder of the invention, according to weight portion, including following constituent：
25 parts of highland barley flour, 25 parts of wheat flour, 15 parts of cocoa power, 15 parts of matcha powder, 14 parts of starch, 30 parts of white granulated sugar, 1 part of salt, milk
5 parts of powder, 1 part of molecule distillating monoglyceride, 0.8 part of xanthans, 1 part of baking powder.
Cake premixed powder of the invention, adds appropriate oil, water and egg when using, stirring die-filling baking can
Obtain cake best in quality.
Specific embodiment
Embodiment 1
Cake premixed powder of the invention, according to weight portion, including following constituent：
28 parts of highland barley flour, 28 parts of wheat flour, 18 parts of cocoa power, 12 parts of matcha powder, 12 parts of starch, 25 parts of white granulated sugar, 0.5 part of salt,
8 parts of milk powder, 0.5 part of molecule distillating monoglyceride, 1 part of xanthans, 1.5 parts of baking powder.
Embodiment 2
Cake premixed powder of the invention, according to weight portion, including following constituent：
32 parts of highland barley flour, 22 parts of wheat flour, 12 parts of cocoa power, 18 parts of matcha powder, 18 parts of starch, 35 parts of white granulated sugar, 1.5 parts of salt,
3 parts of milk powder, 1.5 parts of molecule distillating monoglyceride, 0.5 part of xanthans, 0.5 part of baking powder.
Embodiment 3
Cake premixed powder of the invention, according to weight portion, including following constituent：
25 parts of highland barley flour, 25 parts of wheat flour, 15 parts of cocoa power, 15 parts of matcha powder, 14 parts of starch, 30 parts of white granulated sugar, 1 part of salt, milk
5 parts of powder, 1 part of molecule distillating monoglyceride, 0.8 part of xanthans, 1 part of baking powder.
Claims (2)
1. cake premixed powder, it is characterised in that according to weight portion, including following constituent：Highland barley flour 28-32 parts, wheat
Powder 22-28 parts, cocoa power 12-18 parts, matcha powder 12-18 parts, starch 12-18 parts, white granulated sugar 25-35 parts, salt 0.5-1.5 parts,
Milk powder 3-8 parts, molecule distillating monoglyceride 0.5-1.5 parts, xanthans 0.5-1 parts, baking powder 0.5-1.5 parts.
2. cake premixed powder according to claim 1, it is characterised in that including following constituent：25 parts of highland barley flour,
25 parts of wheat flour, 15 parts of cocoa power, 15 parts of matcha powder, 14 parts of starch, 30 parts of white granulated sugar, 1 part of salt, 5 parts of milk powder, molecular distillation
1 part of monoglyceride, 0.8 part of xanthans, 1 part of baking powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710098404.2A CN106818989A (en) | 2017-02-23 | 2017-02-23 | Cake premixed powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710098404.2A CN106818989A (en) | 2017-02-23 | 2017-02-23 | Cake premixed powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106818989A true CN106818989A (en) | 2017-06-13 |
Family
ID=59133997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710098404.2A Pending CN106818989A (en) | 2017-02-23 | 2017-02-23 | Cake premixed powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106818989A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111742954A (en) * | 2020-06-10 | 2020-10-09 | 斯顿食品原料（苏州）有限公司 | Preparation method of cheese balls and cheese ball pre-mixing powder used by preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410106A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Pre-mixed powder and production method of green tea-flavored cake |
| CN106234493A (en) * | 2016-10-18 | 2016-12-21 | 新乡市新良粮油加工有限责任公司 | A kind of formula of cake steaming premixed flour and preparation method thereof |
-
2017
- 2017-02-23 CN CN201710098404.2A patent/CN106818989A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410106A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Pre-mixed powder and production method of green tea-flavored cake |
| CN106234493A (en) * | 2016-10-18 | 2016-12-21 | 新乡市新良粮油加工有限责任公司 | A kind of formula of cake steaming premixed flour and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111742954A (en) * | 2020-06-10 | 2020-10-09 | 斯顿食品原料（苏州）有限公司 | Preparation method of cheese balls and cheese ball pre-mixing powder used by preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005122A (en) | Sticky rice cake containing purple sweet potato and lily and method for making same | |
| CN101438789A (en) | Hard corn nutritious vermicelli and preparation method thereof | |
| KR101309065B1 (en) | How to make a sause for Toppokki | |
| KR20140052495A (en) | Method for producing sauce for ddugboggi and sauce for ddugboggi produced by same method | |
| CN104430702A (en) | Coarse food grain bread and making method thereof | |
| CN107712619B (en) | Barley green juice powder noodles and preparation method thereof | |
| CN104430771A (en) | Nutrient and healthcare cookie and making method thereof | |
| CN100377651C (en) | Nutrient preblending powder for bread | |
| CN106818989A (en) | Cake premixed powder | |
| RU2560983C1 (en) | Mixture for pancakes and fritters with addition of unsteamed buckwheat flour | |
| CN104430708A (en) | Qi and blood invigorating bread and making method thereof | |
| CN102987219A (en) | Parched flour | |
| CN103262975A (en) | Processing method of buckwheat potato silk noodles | |
| KR20170053104A (en) | Rice flour for fresh rice noodle and fresh rice noodle made from the rice flour | |
| CN104982493A (en) | Health preserving biscuit | |
| CN105211172A (en) | A kind of preparation method of purple potato pumpkin health care bread | |
| CN104489032A (en) | Coarse cereal biscuit containing Chinese herbal medicine ingredients | |
| CN104336397A (en) | Laying duck feed and preparation method of laying duck feed | |
| CN106720028A (en) | A kind of cake premixed powder | |
| CN104472613A (en) | Pastry premixed powder and preparation method thereof | |
| KR20050003820A (en) | Manufacturing method of rice cake for a broiled dish of sliced rice cake, meat, eggs, seasoning | |
| CN105146328A (en) | Sweet potato noodles | |
| CN104920939A (en) | Mung bean and Chinese yam nutritional composite instant bean vermicelli and production method thereof | |
| CN104824543A (en) | Rice mixture | |
| KR20140093372A (en) | Meat chip using less preferred meat parts and meat chip prepared thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170613 |