RU2009129061A - METHOD FOR PRODUCING BAKING BISCUIT SEMI-FINISHED PRODUCT - Google Patents
METHOD FOR PRODUCING BAKING BISCUIT SEMI-FINISHED PRODUCT Download PDFInfo
- Publication number
- RU2009129061A RU2009129061A RU2009129061/13A RU2009129061A RU2009129061A RU 2009129061 A RU2009129061 A RU 2009129061A RU 2009129061/13 A RU2009129061/13 A RU 2009129061/13A RU 2009129061 A RU2009129061 A RU 2009129061A RU 2009129061 A RU2009129061 A RU 2009129061A
- Authority
- RU
- Russia
- Prior art keywords
- essence
- wheat flour
- flour
- sugar
- mixed
- Prior art date
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Способ приготовления бисквитного полуфабриката, включающий сбивание меланжа с сахаром, введение в сбитую массу пшеничной муки высшего сорта, смешанной с картофельным крахмалом и эссенции, замес теста, его формование и выпечку, отличающийся тем, что перед введением пшеничной муки с картофельным крахмалом и эссенцией, их предварительно смешивают с соевой мукой, глютаминовой и аскорбиновой кислотами, затем замешивают тесто при следующем соотношении компонентов, мас.%: ! Крахмал 1,725-5,425 Сахар 27,125 Меланж 45,2 Эссенция 0,271 Аскорбиновая кислота 0,006 Глютаминовая кислота 0,0-6 Соевая мука 2,197-3,7 Пшеничная мука остальное A method of preparing a biscuit cake mix, including churning melange with sugar, introducing into the churned mass of premium wheat flour mixed with potato starch and essence, kneading dough, molding and baking, characterized in that before introducing wheat flour with potato starch and essence, their pre-mixed with soy flour, glutamic and ascorbic acids, then knead the dough in the following ratio, wt.%:! Starch 1.725-5.425 Sugar 27.125 Melange 45.2 Essence 0.271 Ascorbic acid 0.006 Glutamic acid 0.0-6 Soy flour 2.197-3.7 Wheat flour
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2009129061/13A RU2419305C2 (en) | 2009-07-29 | 2009-07-29 | Baked biscuit semi-product manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2009129061/13A RU2419305C2 (en) | 2009-07-29 | 2009-07-29 | Baked biscuit semi-product manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2009129061A true RU2009129061A (en) | 2011-02-10 |
RU2419305C2 RU2419305C2 (en) | 2011-05-27 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2009129061/13A RU2419305C2 (en) | 2009-07-29 | 2009-07-29 | Baked biscuit semi-product manufacturing method |
Country Status (1)
Country | Link |
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RU (1) | RU2419305C2 (en) |
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2009
- 2009-07-29 RU RU2009129061/13A patent/RU2419305C2/en not_active IP Right Cessation
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Publication number | Publication date |
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RU2419305C2 (en) | 2011-05-27 |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20110730 |