JPS6420049A - Production of doughnut - Google Patents

Production of doughnut

Info

Publication number
JPS6420049A
JPS6420049A JP62176742A JP17674287A JPS6420049A JP S6420049 A JPS6420049 A JP S6420049A JP 62176742 A JP62176742 A JP 62176742A JP 17674287 A JP17674287 A JP 17674287A JP S6420049 A JPS6420049 A JP S6420049A
Authority
JP
Japan
Prior art keywords
pts
doughnut
flour
cake
mixed
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
JP62176742A
Other languages
Japanese (ja)
Other versions
JPH0740857B2 (en
Inventor
Masatoshi Natsuhara
Isao Araki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NISSHIN D C EE SHOKUHIN KK
NISSHIN DCA SHOKUHIN KK
Original Assignee
NISSHIN D C EE SHOKUHIN KK
NISSHIN DCA SHOKUHIN KK
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 NISSHIN D C EE SHOKUHIN KK, NISSHIN DCA SHOKUHIN KK filed Critical NISSHIN D C EE SHOKUHIN KK
Priority to JP62176742A priority Critical patent/JPH0740857B2/en
Publication of JPS6420049A publication Critical patent/JPS6420049A/en
Publication of JPH0740857B2 publication Critical patent/JPH0740857B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

PURPOSE: To manufacture a soft and crisp doughnut by kneading a specified ferment prepared material and raw materials for cake and doughnut, then dividing, shaping and frying them. CONSTITUTION: Grain powder of 0-30 pts.wt. other than flour, starch of 0-10 pts.wt., potato flour of 0-10 pts.wt., saccharide of 3-20 pts.wt., common salt of 1-2 pts.wt., milk powder of 0-10 pts.wt. and shortening of 1-20 pts.wt., etc., are blended into flour of 100 pts. to obtain a doughnut raw material (A). Then, water of 100-200 pts.wt. and yeast of 5-15 pts.wt. are added into the A- component of 100 pts.wt., mixed and fermented at 26-30 deg.C for 80-150 minutes to obtain the ferment prepared material (B). Then, the B-component and liquid material of 60-80 pts.wt. are added into the raw material (A) of 100 pts.wt. for the cake and the doughnut, and they are mixed, kneaded, divided, shaped and fried at 190-200 deg.C.
JP62176742A 1987-07-15 1987-07-15 Donut manufacturing method Expired - Fee Related JPH0740857B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62176742A JPH0740857B2 (en) 1987-07-15 1987-07-15 Donut manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62176742A JPH0740857B2 (en) 1987-07-15 1987-07-15 Donut manufacturing method

Publications (2)

Publication Number Publication Date
JPS6420049A true JPS6420049A (en) 1989-01-24
JPH0740857B2 JPH0740857B2 (en) 1995-05-10

Family

ID=16019004

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62176742A Expired - Fee Related JPH0740857B2 (en) 1987-07-15 1987-07-15 Donut manufacturing method

Country Status (1)

Country Link
JP (1) JPH0740857B2 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5395636A (en) * 1993-07-26 1995-03-07 Pall Corporation Method of pretreating a porous medium
JP2019115288A (en) * 2017-12-27 2019-07-18 日本製粉株式会社 Method of manufacturing cake doughnut
JP2019205390A (en) * 2018-05-29 2019-12-05 日清製粉プレミックス株式会社 Production method of yeast doughnut
JP2019205389A (en) * 2018-05-29 2019-12-05 日清製粉プレミックス株式会社 Yeast doughnut and production method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5395636A (en) * 1993-07-26 1995-03-07 Pall Corporation Method of pretreating a porous medium
JP2019115288A (en) * 2017-12-27 2019-07-18 日本製粉株式会社 Method of manufacturing cake doughnut
JP2019205390A (en) * 2018-05-29 2019-12-05 日清製粉プレミックス株式会社 Production method of yeast doughnut
JP2019205389A (en) * 2018-05-29 2019-12-05 日清製粉プレミックス株式会社 Yeast doughnut and production method thereof

Also Published As

Publication number Publication date
JPH0740857B2 (en) 1995-05-10

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Legal Events

Date Code Title Description
LAPS Cancellation because of no payment of annual fees