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Bakery Products And Manufacturing Methods Therefor
(AREA)
Confectionery
(AREA)
Abstract
The method of manufacturing of oil sponge semi-finished products includes whipping egg-sugar mixture, add the heated butter, kneading flour with the introduction of pre-mixed with cocoa powder, forming, baking and maturation. The pre-cooled to a temperature of 6-8 °C whisk eggs with sugar for 15-20 minutes. at frequency of rotation of the body 3-4 c-1, add the mixture heated to a temperature of 25-27 ° C butter, beaten for 1-2 minutes. at frequency of rotation of the body 2-3 c-1 mixed with natural vegetable oil rosehip or wheat germ in an amount of 50-99% by weight oil and spend the dough with extra fiber making fine in an amount of 20-35% by weight of flour.
UAU201506574U2015-07-032015-07-03Method of manufacturing of oil sponge semi-finished products
UA103373U
(en)