GR20130100135A - Fried cheese bread preparation recipe - Google Patents

Fried cheese bread preparation recipe

Info

Publication number
GR20130100135A
GR20130100135A GR20130100135A GR20130100135A GR20130100135A GR 20130100135 A GR20130100135 A GR 20130100135A GR 20130100135 A GR20130100135 A GR 20130100135A GR 20130100135 A GR20130100135 A GR 20130100135A GR 20130100135 A GR20130100135 A GR 20130100135A
Authority
GR
Greece
Prior art keywords
cheese
grain flour
celcius
alternatively
country
Prior art date
Application number
GR20130100135A
Other languages
Greek (el)
Inventor
Ανεστης Αλιμπινισης
Original Assignee
Ανεστης Αλιμπινισης
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 Ανεστης Αλιμπινισης filed Critical Ανεστης Αλιμπινισης
Priority to GR20130100135A priority Critical patent/GR20130100135A/en
Publication of GR20130100135A publication Critical patent/GR20130100135A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

It is disclosed a recipe for the manual preparation of a fried cheese bread produced in three different modes: use of wheat grain flour, country grain flour, water, vegetable cooking fat, sunflower oil, dough raising agent, bakery yeast, salt and propionic calcium or alternatively with use of country grain flour or whole grain flour and olive oil. The filling can be composed of mizithra cheese (84%), white cheese (9%), feta cheese (5%), semolina, black pepper, and powdered milk or, alternatively, of potassium sorbate, and feta cheese only. Said mixture can be preserved either at 5deg Celcius for a 10-day period or into a freezer at minus 18 deg. Celcius for one-year period counted from the date of production.
GR20130100135A 2013-03-06 2013-03-06 Fried cheese bread preparation recipe GR20130100135A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GR20130100135A GR20130100135A (en) 2013-03-06 2013-03-06 Fried cheese bread preparation recipe

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GR20130100135A GR20130100135A (en) 2013-03-06 2013-03-06 Fried cheese bread preparation recipe

Publications (1)

Publication Number Publication Date
GR20130100135A true GR20130100135A (en) 2014-10-17

Family

ID=51743202

Family Applications (1)

Application Number Title Priority Date Filing Date
GR20130100135A GR20130100135A (en) 2013-03-06 2013-03-06 Fried cheese bread preparation recipe

Country Status (1)

Country Link
GR (1) GR20130100135A (en)

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