JPS6420049A - Production of doughnut - Google Patents
Production of doughnutInfo
- 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
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.
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)
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 |
-
1987
- 1987-07-15 JP JP62176742A patent/JPH0740857B2/en not_active Expired - Fee Related
Cited By (4)
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 |