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Application filed by Quirino State Univ, Kristine Bernadette B MarianofiledCriticalQuirino State Univ
Priority to PH22019000702UpriorityCriticalpatent/PH22019000702U1/en
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Publication of PH22019000702U1publicationCriticalpatent/PH22019000702U1/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
The composition of making Rambutan Tart composed of the ingredients for the Tart Crust such as 750grams all- purpose flour, 250g crushed rambutan seed, 250g white sugar, 250g margarine/ unsalted butter, and 4pcs fresh eggs. For the Pastry cream fillings are 370ml condensed milk, 60g evaporated milk, 3 pcs egg yolks, 250g crushed rambutan seed, 4T cornstarch, 4T water, and 1T vanilla.
PH22019000702U2019-06-132019-06-13Rambutan (nephelium lappaceum) tart composition
PH22019000702U1
(en)