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 Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
Priority to UAU201503900UpriorityCriticalpatent/UA101766U/en
Publication of UA101766UpublicationCriticalpatent/UA101766U/en
A method of production of cold sweet dish include the preparation of raw materials, preparing the egg-milk mixture, heating the mixture to 70...80 °C, add the gelling agent, add the hot egg-milk mixture pounded cocoa powder with sugar, teaching in consumer packaging, cooling to 15-20 °C. As tagliatelle, the tapioca balls are used in 6...10 % of the total mass of the food, the process of preparation which includes swelling in milk, at a ratio of 1:(1,3...2,5), within 10...14 h at temperature 18...25 °C.
UAU201503900U2015-04-232015-04-23Method of production of cold sweet dish "chocolate tapioca"
UA101766U
(en)