SU612673A1 - Method of making biscuit-type products - Google Patents

Method of making biscuit-type products

Info

Publication number
SU612673A1
SU612673A1 SU762381147A SU2381147A SU612673A1 SU 612673 A1 SU612673 A1 SU 612673A1 SU 762381147 A SU762381147 A SU 762381147A SU 2381147 A SU2381147 A SU 2381147A SU 612673 A1 SU612673 A1 SU 612673A1
Authority
SU
USSR - Soviet Union
Prior art keywords
type products
making biscuit
biscuit
making
products
Prior art date
Application number
SU762381147A
Other languages
Russian (ru)
Inventor
Аркадий Григорьевич Гинзбург
Георгий Иванович Зорин
Александр Амосович Фоломкин
Геннадий Сергеевич Страмков
Анатолий Алексеевич Архипов
Original Assignee
Московский Ордена Трудового Красного Знамени Техноллгический Институт Пищевой Промышленности
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 Московский Ордена Трудового Красного Знамени Техноллгический Институт Пищевой Промышленности filed Critical Московский Ордена Трудового Красного Знамени Техноллгический Институт Пищевой Промышленности
Priority to SU762381147A priority Critical patent/SU612673A1/en
Application granted granted Critical
Publication of SU612673A1 publication Critical patent/SU612673A1/en

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

Description

ми, формование и сушку, отличающийс  тем, что, с целью упрощени  способа и расширени  ассортимента выпускаемой продукции , в качестве исходного компонента используют сухарную крошку в количестве 60-80% от веса смеси, а дл  приготовлени  раствора соль берут в количестве, достаточном дл  образовани  насыщенного раствора, при этом сушку производ т непосредственно по-сле формовани .mi, molding and drying, characterized in that, in order to simplify the process and expand the range of products, crumb from crust in an amount of 60-80% by weight of the mixture is used as a starting component, and to prepare a solution in salt saturated solution, while drying is performed immediately after molding.

2. Способ по п. 1, отличающийс  тем,2. The method according to claim 1, wherein

что в смесь дополнительно ввод т вкусовые вещества в количестве 0,5-10% от веса смеси.that flavoring substances are additionally added to the mixture in the amount of 0.5-10% by weight of the mixture.

3. Способ по п. 1, отличающийс  тем, что формование производ т путем прессовани .3. A method according to claim 1, characterized in that the molding is performed by pressing.

Источники информации, прин тые во внимание ири экспертизе 1. Ройтер И. М. и др. Краткий справочник технолога хлебопекарного производства. К., 1968, стр. 235-241.Sources of information taken into account by the expertise 1. Reuter I. M. and others. A brief guide to the bakery production technologist. K., 1968, pp. 235-241.

SU762381147A 1976-07-05 1976-07-05 Method of making biscuit-type products SU612673A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU762381147A SU612673A1 (en) 1976-07-05 1976-07-05 Method of making biscuit-type products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU762381147A SU612673A1 (en) 1976-07-05 1976-07-05 Method of making biscuit-type products

Publications (1)

Publication Number Publication Date
SU612673A1 true SU612673A1 (en) 1978-06-30

Family

ID=20668808

Family Applications (1)

Application Number Title Priority Date Filing Date
SU762381147A SU612673A1 (en) 1976-07-05 1976-07-05 Method of making biscuit-type products

Country Status (1)

Country Link
SU (1) SU612673A1 (en)

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