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Priority to GEAU201011712UpriorityCriticalpatent/GEU20111692Y/en
Publication of GEU20111692YpublicationCriticalpatent/GEU20111692Y/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method provides making dough by mixing of bran, a rye flour, water and salt, division of the dough, formation and holding, thus making dough is carried out in four stages, at the first stage of making dough are mixed water, 1/3 part from total of rye flour and honey then the received mix is hold during 10-12 hours, at the second stage - mixing in a dough of bran and holding during 10-12 hours, at the third stage - addition into the received dough of 2/3 parts from total of rye flour, water and salt with holding during 10-12 hours, at the fourth stage - after formation, holding of the dough during 2-6 hours, thus, the components are taken in the ratio, in weight parts: rye flour 90-100; bran 40-70; honey 8-10; salt 5-7; water By calculation.
GEAU201011712U2010-03-042010-03-04Method of preparation of dough for khmiadi
GEU20111692Y
(en)
Process for producing zno single crystal, self-supporting zno single-crystal wafer obtained by the same, self-supporting wafer of mg-containing zno mixed single crystal, and process for producing mg-containing zno mixed single crystal for use in the same