RU2010132200A - COMPOSITION FOR PREPARING TEST FOR WHEAT BREAD "PEARL" - Google Patents
COMPOSITION FOR PREPARING TEST FOR WHEAT BREAD "PEARL" Download PDFInfo
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- RU2010132200A RU2010132200A RU2010132200/13A RU2010132200A RU2010132200A RU 2010132200 A RU2010132200 A RU 2010132200A RU 2010132200/13 A RU2010132200/13 A RU 2010132200/13A RU 2010132200 A RU2010132200 A RU 2010132200A RU 2010132200 A RU2010132200 A RU 2010132200A
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- drinking water
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Abstract
Композиция для приготовления теста для хлеба пшеничного, содержащая муку пшеничную хлебопекарную высшего или первого сорта, дрожжи хлебопекарные сушеные, сахар-песок, соль поваренную пищевую, БАД «Моллюскам» и воду питьевую, взятую по расчету, чтобы влажность теста составила 46%±(0,5-1,0), при следующем соотношении компонентов по массе, кг: ! Мука пшеничная хлебопекарная высшего или 1 сорта 100 Дрожжи хлебопекарные сушеные 1 Сахар-песок 0,5 Соль поваренная пищевая 1,5 БАД «Моллюскам» 1,0-2,5 Вода питьевая по расчету Composition for the preparation of dough for wheat bread, containing baking wheat flour of the first or first grade, dried baking yeast, granulated sugar, edible salt, dietary supplement “Mollusks” and drinking water calculated to have a humidity of 46% ± (0 , 5-1.0), with the following ratio of components by weight, kg:! Baking wheat flour of the highest or 1st grade 100 Dried baker's yeast 1 Sugar, sand 0.5 Food table salt 1.5 Molluscam dietary supplement 1.0-2.5 Drinking water as calculated
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2010132200/13A RU2455827C2 (en) | 2010-07-30 | 2010-07-30 | Composition for preparation of dough for wheat bread "zhemchuzhny" |
Applications Claiming Priority (1)
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RU2010132200/13A RU2455827C2 (en) | 2010-07-30 | 2010-07-30 | Composition for preparation of dough for wheat bread "zhemchuzhny" |
Publications (2)
Publication Number | Publication Date |
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RU2010132200A true RU2010132200A (en) | 2012-02-10 |
RU2455827C2 RU2455827C2 (en) | 2012-07-20 |
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RU2010132200/13A RU2455827C2 (en) | 2010-07-30 | 2010-07-30 | Composition for preparation of dough for wheat bread "zhemchuzhny" |
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RU (1) | RU2455827C2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2581880C1 (en) * | 2015-02-18 | 2016-04-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" | Method for production of bakery products |
RU2703199C1 (en) * | 2019-02-14 | 2019-10-15 | Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) | Bakery products composition |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2171066C1 (en) * | 2000-03-22 | 2001-07-27 | Тихоокеанский научно-исследовательский рыбохозяйственный центр | Product enriched with free amino acids and method for preparation thereof |
RU2316964C2 (en) * | 2006-03-09 | 2008-02-20 | Федеральное государственное образовательное учреждение высшего профессионального образования Кубанский государственный университет | Composition for manufacturing dough for bakery foods |
RU2342857C2 (en) * | 2006-05-19 | 2009-01-10 | Федеральное государственное унитарное предприятие "Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии" (ФГУП ВНИРО) | Dietary supplement "migikalgin" |
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2010
- 2010-07-30 RU RU2010132200/13A patent/RU2455827C2/en not_active IP Right Cessation
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RU2455827C2 (en) | 2012-07-20 |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20180731 |