RU2012156747A - METHOD FOR PRODUCING BARS - Google Patents
METHOD FOR PRODUCING BARS Download PDFInfo
- Publication number
- RU2012156747A RU2012156747A RU2012156747/13A RU2012156747A RU2012156747A RU 2012156747 A RU2012156747 A RU 2012156747A RU 2012156747/13 A RU2012156747/13 A RU 2012156747/13A RU 2012156747 A RU2012156747 A RU 2012156747A RU 2012156747 A RU2012156747 A RU 2012156747A
- Authority
- RU
- Russia
- Prior art keywords
- dough
- kneading
- temperature
- wheat flour
- baking
- Prior art date
Links
Abstract
Способ производства батонов, предусматривающий замес теста из муки пшеничной, дрожжей прессованных, соли, сахара-песка, маргарина, сухого молока обезжиренного, воды по расчету, брожение, разделку, расстойку и выпечку тестовых заготовок, отличающийся тем, что для теста используют муку пшеничную первого сорта, а 80% воды, рассчитанной для замеса теста, доводят до кипения, добавляют рисовую муку в количестве 7% от общей массы муки пшеничной первого сорта, охлаждают до температуры 30-33°С и используют при замесе теста в качестве заварки, при этом брожение осуществляют в течение 60-70 мин при температуре 30-33°С, выпечку осуществляют при температуре 160-180°С в течение 20-25 мин.A method for the production of long loafs, comprising kneading dough from wheat flour, pressed yeast, salt, granulated sugar, margarine, skimmed milk powder, water, fermentation, cutting, proofing and baking dough pieces, characterized in that the dough uses wheat flour varieties, and 80% of the water calculated for kneading the dough, brought to a boil, add rice flour in an amount of 7% of the total mass of wheat flour of the first grade, cooled to a temperature of 30-33 ° C and used when kneading the dough as a brew, while br voltage is carried out for 60-70 min at a temperature of 30-33 ° C, baking is carried out at a temperature of 160-180 ° C for 20-25 min.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2012156747/13A RU2522115C1 (en) | 2012-12-25 | 2012-12-25 | Method for production of links |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2012156747/13A RU2522115C1 (en) | 2012-12-25 | 2012-12-25 | Method for production of links |
Publications (2)
Publication Number | Publication Date |
---|---|
RU2012156747A true RU2012156747A (en) | 2014-06-27 |
RU2522115C1 RU2522115C1 (en) | 2014-07-10 |
Family
ID=51216155
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2012156747/13A RU2522115C1 (en) | 2012-12-25 | 2012-12-25 | Method for production of links |
Country Status (1)
Country | Link |
---|---|
RU (1) | RU2522115C1 (en) |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003235439A (en) * | 2002-02-21 | 2003-08-26 | Hayashibara Biochem Lab Inc | Hot water-kneaded dough consisting mainly of rice flour and method for producing fermented bread by using the dough |
RU2259722C1 (en) * | 2004-06-24 | 2005-09-10 | Кулешов Владимир Владимирович | Method for producing of long notched loafs |
RU2350082C2 (en) * | 2006-12-27 | 2009-03-27 | Государственное образовательное учреждение высшего профессионального образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) | Method of bread baking |
RU2440763C1 (en) * | 2010-05-21 | 2012-01-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" | Starter production method |
-
2012
- 2012-12-25 RU RU2012156747/13A patent/RU2522115C1/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
RU2522115C1 (en) | 2014-07-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2013143758A (en) | METHOD FOR PRODUCING BREAD | |
EA201300001A1 (en) | SUBSTITUTE OF RYE FLOUR | |
RU2007121244A (en) | METHOD FOR PRODUCING BAKERY PRODUCTS | |
RU2011131531A (en) | METHOD FOR PREPARING A CHILDREN'S BUN | |
EA201200675A1 (en) | METHOD FOR PREPARING BREAD | |
RU2010112182A (en) | METHOD FOR PREPARING BREAD | |
MX2013008917A (en) | Bread having improved texture and taste and method for producing same. | |
RU2008136264A (en) | METHOD FOR PREPARING BREAD | |
RU2012156747A (en) | METHOD FOR PRODUCING BARS | |
RU2013144792A (en) | METHOD FOR PRODUCING BREAD | |
RU2009105269A (en) | METHOD FOR PREPARING BREAD | |
RU2012142874A (en) | METHOD FOR PRODUCING LENTIL BREAD | |
RU2013145354A (en) | METHOD FOR PREPARING A BAKERY PRODUCT | |
RU2012152523A (en) | METHOD FOR PRODUCING OTHER BAKERY PRODUCTS | |
RU2015146162A (en) | The method of obtaining kvass okroshnogo from wheat bread | |
RU2015146156A (en) | Method for the production of lamb kvass from wheat bread | |
RU2015146159A (en) | The method of obtaining kvass okroshnogo from wheat bread | |
RU2012147568A (en) | METHOD FOR PRODUCING WHEAT BREAD | |
RU2015146147A (en) | Method for the production of lamb kvass from wheat bread | |
RU2015146145A (en) | Method for the production of lamb kvass from wheat bread | |
RU2015146165A (en) | The method of obtaining kvass okroshnogo from wheat bread | |
RS53724B1 (en) | Gluten-free cookies based on rice and buckwheat for industrial production | |
RU2015146140A (en) | Method for the production of lamb kvass from wheat bread | |
RU2014125366A (en) | METHOD FOR PRODUCING OTHER BAKERY PRODUCTS WITH INTRODUCTION OF Porridge FROM BUCKWHEAT | |
RU2015146143A (en) | Method for the production of lamb kvass from wheat bread |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20151226 |