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 Davit Chakhunashvili, Irakli Kalandia, Konstantine ChakhunashvilifiledCriticalDavit Chakhunashvili
Priority to GEAU201313147UpriorityCriticalpatent/GEU20141829Y/en
Publication of GEU20141829YpublicationCriticalpatent/GEU20141829Y/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
There is represented a composition containing in mass%: 60-61 flour, 0.6-0.8 yeast, 0.78-0.79 salt, 0.16-0.8 pollen spirit-water solution suspension, and the rest is water. Table: 1
GEAU201313147U2013-06-282013-06-28Dough composition for bread-bakery preparation
GEU20141829Y
(en)