GEP20135836B - Composition of pastry for preparing diabetic bun - Google Patents

Composition of pastry for preparing diabetic bun

Info

Publication number
GEP20135836B
GEP20135836B GEAP2009011462A GEP20135836B GE P20135836 B GEP20135836 B GE P20135836B GE AP2009011462 A GEAP2009011462 A GE AP2009011462A GE P20135836 B GEP20135836 B GE P20135836B
Authority
GE
Georgia
Prior art keywords
pastry
composition
bun
diabetic
preparing
Prior art date
Application number
Inventor
Nikoloz Pkhakadze
Maria Silagadze
Manana Karchava
Shota Jinjolia
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 filed Critical
Priority to GEAP2009011462 priority Critical patent/GEP20135836B/en
Publication of GEP20135836B publication Critical patent/GEP20135836B/en

Links

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)

Abstract

The composition contains in mass%: wheat flour 35-45, raw gluten 40-50, compressed yeast 1.0, margarine 2.5, vegetable oil 0.5, salt 1.0, aspartame or cyclomat 1-2 and water 7-12.
GEAP2009011462 2009-09-10 2009-09-10 Composition of pastry for preparing diabetic bun GEP20135836B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GEAP2009011462 GEP20135836B (en) 2009-09-10 2009-09-10 Composition of pastry for preparing diabetic bun

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GEAP2009011462 GEP20135836B (en) 2009-09-10 2009-09-10 Composition of pastry for preparing diabetic bun

Publications (1)

Publication Number Publication Date
GEP20135836B true GEP20135836B (en) 2013-05-27

Family

ID=49518613

Family Applications (1)

Application Number Title Priority Date Filing Date
GEAP2009011462 GEP20135836B (en) 2009-09-10 2009-09-10 Composition of pastry for preparing diabetic bun

Country Status (1)

Country Link
GE (1) GEP20135836B (en)

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