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Application filed by Білопільський Машинобудівний Завод, Белопольский Машиностроительный ЗаводfiledCriticalБілопільський Машинобудівний Завод
Priority to UA94311462ApriorityCriticalpatent/UA11041C2/en
Publication of UA11041C2publicationCriticalpatent/UA11041C2/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method provides for mixing flour, salt, eggs, liquid fraction and modifying additive. As a modifying additive preliminary strained to homogeneous state cooked potato is used in the amount of 7-10 % of total mass of flour in dough.
UA94311462A1993-08-261993-08-26Method for preparation dough for goods with filler of varenyk type
UA11041C2
(en)