TH2777C3 - Crispy bread stuffed with orange yogurt cream - Google Patents
Crispy bread stuffed with orange yogurt creamInfo
- Publication number
- TH2777C3 TH2777C3 TH603000319U TH0603000319U TH2777C3 TH 2777 C3 TH2777 C3 TH 2777C3 TH 603000319 U TH603000319 U TH 603000319U TH 0603000319 U TH0603000319 U TH 0603000319U TH 2777 C3 TH2777 C3 TH 2777C3
- Authority
- TH
- Thailand
- Prior art keywords
- weight
- flavor
- orange
- sugar
- butter
- Prior art date
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract 7
- 239000006071 cream Substances 0.000 title claims abstract 5
- 235000008429 bread Nutrition 0.000 title claims 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract 6
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims abstract 5
- 239000007968 orange flavor Substances 0.000 claims abstract 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract 4
- 235000014121 butter Nutrition 0.000 claims abstract 4
- 239000000796 flavoring agent Substances 0.000 claims abstract 4
- 235000019634 flavors Nutrition 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims abstract 4
- 102000004190 Enzymes Human genes 0.000 claims abstract 2
- 108090000790 Enzymes Proteins 0.000 claims abstract 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract 2
- 235000019482 Palm oil Nutrition 0.000 claims abstract 2
- 241000209140 Triticum Species 0.000 claims abstract 2
- 235000021307 Triticum Nutrition 0.000 claims abstract 2
- JTXJZBMXQMTSQN-UHFFFAOYSA-N amino hydrogen carbonate Chemical compound NOC(O)=O JTXJZBMXQMTSQN-UHFFFAOYSA-N 0.000 claims abstract 2
- 235000015895 biscuits Nutrition 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims abstract 2
- 239000008103 glucose Substances 0.000 claims abstract 2
- 235000013336 milk Nutrition 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 239000002540 palm oil Substances 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims abstract 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract 2
- 239000006188 syrup Substances 0.000 claims abstract 2
- 235000020357 syrup Nutrition 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
Abstract
ขนมปังอบกรอบไส้ครีมโยเกิร์ตรสส้มตามการประดิษฐ์นี้ ประกอบด้วยแป้งสาลี 59.37 % โดยน้ำหนัก, น้ำ 17.68 % โดยน้ำหนัก, เนย 6.60 % โดยน้ำหนัก, น้ำตาลทราย 5.95 % โดยน้ำหนัก, กลูโคส ไซรัป 3.52 % โดยน้ำหนัก, แอมโมเนีย ไบคาร์บอเนต 3.39 % โดยน้ำหนัก, นมผง 1.32 % โดยน้ำหนัก, เกลือ 0.88 % โดยน้ำหนัก, โซเดียม ไบคาร์บอเนต 0.57 % โดยน้ำหนัก , ผงฟู 0.44 % โดยน้ำหนัก, เลซิติน 0.13 % โดยน้ำหนัก, น้ำมันปาล์ม 0.08 % โดยน้ำหนัก, กลิ่นแคร็กเกอร์ 0.05 % โดยน้ำหนัก, เอนไซม์ 0.02 % โดยน้ำหนัก นำมาผสมกันตรามกระบวนการผลิต และไส้ครีมโยเกิร์ตรสส้มที่ประกอบด้วยน้ำตาลทราย 54.41 % โดยน้ำหนัก, เนย 44.44 % โดยน้ำหนัก, ซูก้าโครสกลิ่นส้ม 0.80 % โดยน้ำหนัก, กลิ่นโยเกิร์ต 0.30 % โดยน้ำหนัก, กรดซิตริก 0.05 % โดยน้ำหนัก Biscuits stuffed with yogurt cream, orange flavor, according to this invention. Contains wheat flour 59.37% by weight, water 17.68% by weight, butter 6.60% by weight, sugar 5.95% by weight, glucose syrup 3.52% by weight, ammonia bicarbonate 3.39% by weight, milk powder 1.32% by weight, salt 0.88%. By weight, sodium bicarbonate 0.57% by weight, baking powder 0.44% by weight, lecithin 0.13% by weight, palm oil 0.08% by weight, cracker flavor 0.05% by weight, enzyme 0.02% by wt. Production process And orange flavored yogurt cream filling containing 54.41% sugar by weight, 44.44% by weight butter, sugar orange flavor 0.80% by weight, yoghurt flavor 0.30% by weight, citric acid 0.05%. By weight
Claims (5)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH2777A3 TH2777A3 (en) | 2006-08-11 |
| TH2777C3 true TH2777C3 (en) | 2006-08-11 |
Family
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