TH6109Y - Caramel-coated bread with Japanese seaweed. - Google Patents

Abstract

DC60 Caramel-Coated Bread with Japanese Seaweed, as per this invention, consists of a bread base with the following ingredients: wheat flour, tapioca starch, sodium bicarbonate, salt, butter, sugar, palm oil, butter flavor, milk/butter flavor, baking powder, ammonium bicarbonate, yeast, food coloring, and water, which are processed in various proportions to support mixing with the bread coating base. The coating base consists of the following ingredients: glucose, salt, powdered seaweed, and water, which are also processed in various proportions to support mixing with the bread base. It consists of the following ingredients: glucose, salt, powdered seaweed, and water, which are processed in specific proportions for mixing into the bread dough.

Claims (2)

1. Caramel-coated bread with Japanese seaweed consists of: 1.1 Bread portion containing: Wheat flour 43.186 ± 0.35% by weight, Tapioca starch 17.76 ± 0.24% by weight, Sodium bicarbonate 0.18 ± 0.07% by weight, Salt 0.53 ± 0.05% by weight, Butter 0.55 ± 0.43% by weight, Sugar 15.98 ± 0.76% by weight, Palm oil 2.37 ± 0.36% by weight, Butter flavor 0.30 ± 0.08% by weight, Milk/butter flavor 0.02 ± 0.03% by weight, Baking powder 0.18 ± 0.28% by weight, Ammonium bicarbonate. 1.12 ± 0.04% by weight, Yeast 0.02 ± 0.03% by weight, Food coloring 0.004 ± 0.003% by weight, Water 14.80 ± 0.56% by weight. 1.2 Bread coating consisting of glucose 75.47+-0.36% by weight, salt 5.66+-0.22% by weight, and seaweed powder. 2.84 ± 0.42% by weight; Water 18.87 ± 0.56% by weight.