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Application filed by Roy L MancenidofiledCriticalRoy L Mancenido
Priority to PH22020050433UpriorityCriticalpatent/PH22020050433U1/en
Publication of PH22020050433Y1publicationCriticalpatent/PH22020050433Y1/en
Publication of PH22020050433U1publicationCriticalpatent/PH22020050433U1/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Confectionery
(AREA)
Abstract
The present utility model for a dough composition for making empanada and the like comprises of flour, sugar, coconut milk, water, cinnamon powder and vegetable oil. The combination of said ingredients will result into a finish product that is not oily, easy to handle and has a distinct taste as compared to locally known products.
PH22020050433U2020-09-072020-09-07Dough composition for making empanada and the like
PH22020050433U1
(en)