TH2137U - Cream-filled bread - Google Patents

Abstract

Milk Cream Filled Bread consists of: Bread crust (per weight): Wheat flour, yeast, sugar, cooked starch, water, margarine, tapioca starch, ammonium bicarbonate, palm fat, palm oil, chicken eggs, milk powder, salt, vanillin powder, sodium bicarbonate, baking powder, butter flavor, vanilla flavor, sodium metabisulfite, calcium bicarbonate, yellow food coloring, coconut oil. These ingredients are processed to prepare the bread for spreading with milk cream. Milk cream (per weight): Palm fat, sugar, orange flavor, vanilla flavor. These ingredients are processed to prepare the bread for spreading on the crust.

Claims (1)

1. Cream-filled bread: Includes milk cream for spreading on the bread crust, consisting of the following percentages by weight: Ingredients, Proportions (% by weight): Palm fat 6.795 / 0.068, Sugar 8.154 / 0.081, Orange flavor 0.017 / 0.0002, Vanilla flavor 0.034 / 0.0003. A unique feature is the bread crust for receiving the milk cream, consisting of the following percentages by weight: Ingredients, Proportions (% by weight): Wheat flour 33.642 / 0.336, Dough starter 7.591 / 0.076, Sugar 6.901 / 0.069, Cooked starch 6.901 / 0.069, Water 5.406 / 0.054, Margarine 4.141 / 0.041, Tapioca starch 3.451 / 0.034. Ammonium bicarbonate 2.070 / 0.021, Palm fat 1.840 / 0.018, Palm oil 1.380 / 0.014, Chicken egg 0.466 / 0.005, Milk powder 0.460 / 0.005, Salt 0.230 / 0.002, Vanillin powder 0.115 / 0.004, Sodium bicarbonate 0.115 / 0.001, Baking powder 0.115 / 0.001, Butter flavor 0.058 / 0.0006, Vanilla flavor 0.058 / 0.0006, Sodium metabisulfite 0.034 / 0.0004, Calcium bicarbonate 0.023 / 0.0002, Yellow color 0.003 / 0.00003, Coconut oil 10 / ... 0.100