RU2007118792A - METHOD FOR PRODUCING FLOUR PRODUCTS - Google Patents

METHOD FOR PRODUCING FLOUR PRODUCTS Download PDF

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Publication number
RU2007118792A
RU2007118792A RU2007118792/13A RU2007118792A RU2007118792A RU 2007118792 A RU2007118792 A RU 2007118792A RU 2007118792/13 A RU2007118792/13 A RU 2007118792/13A RU 2007118792 A RU2007118792 A RU 2007118792A RU 2007118792 A RU2007118792 A RU 2007118792A
Authority
RU
Russia
Prior art keywords
baking
flour products
producing flour
product
minutes
Prior art date
Application number
RU2007118792/13A
Other languages
Russian (ru)
Other versions
RU2352125C2 (en
Inventor
Чжон Суб Пак (KR)
Чжон Суб Пак
Original Assignee
Общество с ограниченной ответственностью "Орион пищепром" (RU)
Общество с ограниченной ответственностью "Орион пищепром"
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 Общество с ограниченной ответственностью "Орион пищепром" (RU), Общество с ограниченной ответственностью "Орион пищепром" filed Critical Общество с ограниченной ответственностью "Орион пищепром" (RU)
Priority to RU2007118792/13A priority Critical patent/RU2352125C2/en
Publication of RU2007118792A publication Critical patent/RU2007118792A/en
Application granted granted Critical
Publication of RU2352125C2 publication Critical patent/RU2352125C2/en

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  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (1)

Способ изготовления мучного изделия, включающий замес теста, его формование, выпечку, глазирование продукта и последующее охлаждение, отличающийся тем, что перед выпечкой на тесто наносят рисунок раствором карамельного колера, выпечку производят при 100-250°С в течение 7-11 мин, после выпечки полученный продукт глазируют сиропом мальтодекстрина, охлаждают в течение 5-15 мин, переворачивают внутренней стороной вверх и производят инъекцию шоколадной глазури в количестве 1,0-1,5 г при 80°С.A method of manufacturing a flour product, including kneading dough, molding, baking, glazing the product and subsequent cooling, characterized in that before baking, a caramel color solution is applied to the dough, baking is performed at 100-250 ° C for 7-11 minutes, after baking, the resulting product is glazed with maltodextrin syrup, cooled for 5-15 minutes, turned upside down and injected with chocolate glaze in an amount of 1.0-1.5 g at 80 ° C.
RU2007118792/13A 2007-05-22 2007-05-22 Bakery product preparation method RU2352125C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2007118792/13A RU2352125C2 (en) 2007-05-22 2007-05-22 Bakery product preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2007118792/13A RU2352125C2 (en) 2007-05-22 2007-05-22 Bakery product preparation method

Publications (2)

Publication Number Publication Date
RU2007118792A true RU2007118792A (en) 2008-11-27
RU2352125C2 RU2352125C2 (en) 2009-04-20

Family

ID=41017960

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2007118792/13A RU2352125C2 (en) 2007-05-22 2007-05-22 Bakery product preparation method

Country Status (1)

Country Link
RU (1) RU2352125C2 (en)

Also Published As

Publication number Publication date
RU2352125C2 (en) 2009-04-20

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Legal Events

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PC4A Invention patent assignment

Effective date: 20100920

HE4A Notice of change of address of a patent owner

Effective date: 20200601