SU843917A1 - Method of producing dough for biscuit - Google Patents
Method of producing dough for biscuit Download PDFInfo
- Publication number
- SU843917A1 SU843917A1 SU782661850A SU2661850A SU843917A1 SU 843917 A1 SU843917 A1 SU 843917A1 SU 782661850 A SU782661850 A SU 782661850A SU 2661850 A SU2661850 A SU 2661850A SU 843917 A1 SU843917 A1 SU 843917A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- biscuit
- producing dough
- dough
- producing
- liver
- Prior art date
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
шение производительности печи на 4-12%. Печенье, сделаиное -из теста, приготовленного таким способом, имеет гладкую блест щую поверхность, четкий рисунок, правильную форму, выраженную слоистость и пористость, высокую набухаемость, котора увеличиваетс по сравнению с печеньем , приготовленном на сульфитированВли ние сульфитированного фруктово- годного пюреThe furnace productivity is 4-12%. Cookies made from dough prepared in this way have a smooth, shiny surface, a clear pattern, regular shape, pronounced layering and porosity, high swelling, which is increased compared to biscuit prepared for sulfite treatment.
на качество теста и печень , приготовленного нзon the quality of the dough and liver cooked nz
этого теста, типа „КрокетThis test, type “croquet
Тесто, приготовленноеDough cooked
ной воде и несульфитированном фруктово годном пюре, на 24 и 30%. Вкус и аромат печень неЖНЫЙ, при тный, нет специфического привкуса двууглекислого натри , 5 так как благодар наличию кислот в пюре пделочность готовых изделий снижаетс . Печенье тает БО рту, не прилипает к деснам и небу при разжевывании.water and unsulphided fruit puree, at 24 and 30%. The taste and aroma of the liver is EASY, pleasant, there is no specific taste of sodium bicarbonate, 5 because, due to the presence of acids in the mashed potatoes, the finished product is reduced. Cookies melt BO mouth, does not stick to the gums and the sky when chewed.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU782661850A SU843917A1 (en) | 1978-09-11 | 1978-09-11 | Method of producing dough for biscuit |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU782661850A SU843917A1 (en) | 1978-09-11 | 1978-09-11 | Method of producing dough for biscuit |
Publications (1)
Publication Number | Publication Date |
---|---|
SU843917A1 true SU843917A1 (en) | 1981-07-07 |
Family
ID=20784319
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU782661850A SU843917A1 (en) | 1978-09-11 | 1978-09-11 | Method of producing dough for biscuit |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU843917A1 (en) |
-
1978
- 1978-09-11 SU SU782661850A patent/SU843917A1/en active
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