RU2009119641A - METHOD FOR PREPARING THE "SOFYUSHKA" BISQUIT - Google Patents
METHOD FOR PREPARING THE "SOFYUSHKA" BISQUIT Download PDFInfo
- Publication number
- RU2009119641A RU2009119641A RU2009119641/13A RU2009119641A RU2009119641A RU 2009119641 A RU2009119641 A RU 2009119641A RU 2009119641/13 A RU2009119641/13 A RU 2009119641/13A RU 2009119641 A RU2009119641 A RU 2009119641A RU 2009119641 A RU2009119641 A RU 2009119641A
- Authority
- RU
- Russia
- Prior art keywords
- wheat flour
- flour
- premium wheat
- biscuit
- whole
- Prior art date
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Abstract
Способ приготовления бисквита, включающий процесс сбивания меланжа с сахаром-песком, введение в сбитую массу муки пшеничной высшего сорта, смешанной с крахмалом картофельным, и эссенции, замес теста, его формование и выпечку, отличающийся тем, что в смесь муки пшеничной высшего сорта с картофельным крахмалом перед внесением ее в сбитую массу дополнительно вносят обогатитель, в качестве которого используют цельносмолотую муку из сухих плодов боярышника, при этом взятую в количестве 20-30% от рецептурного количества муки пшеничной высшего сорта и замешивают тесто при следующем соотношении компонентов, г на 10 кг бисквита: ! мука пшеничная высшего сорта 2109,0-1827,8 крахмал картофельный 694,0 сахар-песок 3471,0 меланж куриных яиц 5785,0 цельносмолотая мука плодов боярышника 703,0-984,2 эссенция 34,7 A method of preparing a biscuit, including the process of churning melange with granulated sugar, introducing into the batch mass of premium wheat flour mixed with potato starch, and essences, kneading dough, molding and baking, characterized in that in a mixture of premium wheat flour with potato before adding it to the crushed mass, starch is additionally added with an enrichment agent, which is used as whole-ground flour from dried fruits of hawthorn, while taking in an amount of 20-30% of the recipe amount of higher-grade wheat flour mouth and knead dough in the following ratio, g per 10 kg Biscuit: premium wheat flour 2109.0-1827.8 potato starch 694.0 granulated sugar 3471.0 melange of chicken eggs 5785.0 whole-ground flour of hawthorn fruit 703.0-984.2 essence 34.7
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2009119641/13A RU2409956C1 (en) | 2009-05-25 | 2009-05-25 | Method for producing "sofyushka" sponge cake |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2009119641/13A RU2409956C1 (en) | 2009-05-25 | 2009-05-25 | Method for producing "sofyushka" sponge cake |
Publications (2)
Publication Number | Publication Date |
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RU2009119641A true RU2009119641A (en) | 2010-11-27 |
RU2409956C1 RU2409956C1 (en) | 2011-01-27 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2009119641/13A RU2409956C1 (en) | 2009-05-25 | 2009-05-25 | Method for producing "sofyushka" sponge cake |
Country Status (1)
Country | Link |
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RU (1) | RU2409956C1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2625588C1 (en) * | 2016-07-11 | 2017-07-17 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Уральский государственный экономический университет" (УрГЭУ) | Method for manufacturing biscuit semi-product |
-
2009
- 2009-05-25 RU RU2009119641/13A patent/RU2409956C1/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
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RU2409956C1 (en) | 2011-01-27 |
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Legal Events
Date | Code | Title | Description |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20120526 |