GEP19981070B - Method for Production of Dressed Rolls - Google Patents

Method for Production of Dressed Rolls

Info

Publication number
GEP19981070B
GEP19981070B GEAP19952732A GEAP1995002732A GEP19981070B GE P19981070 B GEP19981070 B GE P19981070B GE AP19952732 A GEAP19952732 A GE AP19952732A GE AP1995002732 A GEAP1995002732 A GE AP1995002732A GE P19981070 B GEP19981070 B GE P19981070B
Authority
GE
Georgia
Prior art keywords
pastry
dressed
rolls
production
recipe
Prior art date
Application number
GEAP19952732A
Inventor
Lamara Chikvaidze
Manana Samadashvili
Lali Madzgarashvili
Seda Ivanishvili
Ioseb Kukhianidze
Original Assignee
Lamara Chikvaidze
Manana Samadashvili
Lali Madzgarashvili
Seda Ivanishvili
Ioseb Kukhianidze
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lamara Chikvaidze, Manana Samadashvili, Lali Madzgarashvili, Seda Ivanishvili, Ioseb Kukhianidze filed Critical Lamara Chikvaidze
Priority to GEAP19952732A priority Critical patent/GEP19981070B/en
Publication of GEP19981070B publication Critical patent/GEP19981070B/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

This invention refers to the food industry and concerns the production of dressed rolls. The technical result of the invention is in increasing the quality of the product and reducing its cost price. The method for production of dressed rolls pro¬vides for preparing the yeast, mixing them with 1/3 of sugar and flour according to the recipe, making the thin pastry with water and fat at 70-90C temperature, its cooling, adding the compo¬nents according the recipe, mixing the pastry and yeast, at final preparing of the pastry adding the rest of flour and sugar, formation of the pastry and baking.
GEAP19952732A 1995-06-01 1995-06-01 Method for Production of Dressed Rolls GEP19981070B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GEAP19952732A GEP19981070B (en) 1995-06-01 1995-06-01 Method for Production of Dressed Rolls

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GEAP19952732A GEP19981070B (en) 1995-06-01 1995-06-01 Method for Production of Dressed Rolls

Publications (1)

Publication Number Publication Date
GEP19981070B true GEP19981070B (en) 1998-02-23

Family

ID=82492923

Family Applications (1)

Application Number Title Priority Date Filing Date
GEAP19952732A GEP19981070B (en) 1995-06-01 1995-06-01 Method for Production of Dressed Rolls

Country Status (1)

Country Link
GE (1) GEP19981070B (en)

Similar Documents

Publication Publication Date Title
AR002214A1 (en) A METHOD TO IMPROVE THE RHEOLOGICAL PROPERTIES OF A MASS OF FLOUR AND THE QUALITY OF THE FINISHED PRODUCT MADE FROM SUCH A MASS, COMPOSITION TO IMPROVE SUCH MASS, METHOD TO PREPARE A BAKING PRODUCT WITH SUCH COMPOSITION AND METHOD FOR PREPARING A PRODUCT BASED ON SUCH DOUGH
CA2219388A1 (en) Processes for the production of noodles by machines
ATE222710T1 (en) PRODUCT, PROCESS FOR ITS PRODUCTION AND ITS USE
BR9806867A (en) Uncooked dough product, process for increasing the horizontal dimensions of a baked dough product, water-based icing for an uncooked dough product, process for preparing a baked dough product, and dough product cooked
BR9401406A (en) Flour for food products to be baked in the oven, preparation process and product
MXPA03010511A (en) Method of improving dough and bread quality.
PL328449A1 (en) Method of and apparatus for obtaining long-life bakery products
AU3107297A (en) Process for the production of composite fatty confectionery
CA2459607A1 (en) Rice-flour hydrolysates fat substitute
HUP9701486A3 (en) Garnishing product for pastry, biscuit and confectionery, process for producing of that and garnished composite product
GEP19981070B (en) Method for Production of Dressed Rolls
IL113558A0 (en) Method for manufacturing baked farinaceous foodstuffs
BG60228B2 (en) Method for producing expanded foodstuffs
US5906764A (en) Method of and apparatus for baking dough
CA2195951A1 (en) Pie dough with reduced degree of cracking
UA7263A (en) Method for making bakery confectionery products of "cracker" type
CN1077343A (en) Make the method for high protein steamed sponge cake
CA1333674C (en) Bakery goods and process for their manufacture
US5275829A (en) Method of making crackers having a bread-like taste
GEP19950192B (en) Method for Production of Dietary Wheat Bread
RU2140741C1 (en) Mixture and method for producing confectionery farinaceous products
JPS5914752A (en) Preparation of granular chocolate
RU2063137C1 (en) Cracker production method
WO1996007326A1 (en) A method of making bread
CA2052361C (en) Cracker tasting bread-like and method of making the same