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Application filed by Univ Central MindanaofiledCriticalUniv Central Mindanao
Priority to PH12020000007ApriorityCriticalpatent/PH12020000007A1/en
Publication of PH12020000007A1publicationCriticalpatent/PH12020000007A1/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
This invention discloses the production of Tania biscuit that is composed of at least 23 pcnt of steamed Tania flour added with at least 16 pcnt all-purpose flour. The dry mixture was added with a creamed mixture composed of at least 15 pcnt of refined white sugar, at least 28 pcnt of butter, and at least 11 pcnt of egg. The resulting dough was cut and shaped into desired form, added and or sprinkled with toppings and or flavorings of at least 3 pcnt weight by weight of the dough and baked to a temperature of at least 180øC for at least 10 minutes or until evenly browned and allowed to cool and harden on the tray.
PH12020000007A2020-01-092020-01-09Tania biscuits and a method producing thereof
PH12020000007A1
(en)