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Priority to GEAU2000000794priorityCriticalpatent/GEU2000672Y/en
Publication of GEU2000672YpublicationCriticalpatent/GEU2000672Y/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
1. Technical Result Improvement of production quality and increase in biological properties. 2. Essence A composition comprises in mass %: 60-61 flour, 0,6—0,8 yeast, 0,78-0,79 salt, 0,5-1,0 pollen powder as plant protein additive, water - the rest. 3. Field of Application Food industry, in particular production of bakery foods. Table: 1
GEAU20000007942000-01-182000-01-18Composition for Preparing Paste for Bakery Foods
GEU2000672Y
(en)
Encapsulated crystalline lactic acid particle, Process for the preparation of minced meat, minced meat, Acid yellowing process of bullets, Acid-yellowed bullets, Use of encapsulated crystalline lactic acid particles, and Bakery product