UA153523U - METHOD OF LABORATORY BAKING BREAD FROM DIFFERENT TYPES AND VARIETIES OF FLOUR WEIGHTING 25 G - Google Patents
METHOD OF LABORATORY BAKING BREAD FROM DIFFERENT TYPES AND VARIETIES OF FLOUR WEIGHTING 25 G Download PDFInfo
- Publication number
- UA153523U UA153523U UAU202203032U UAU202203032U UA153523U UA 153523 U UA153523 U UA 153523U UA U202203032 U UAU202203032 U UA U202203032U UA U202203032 U UAU202203032 U UA U202203032U UA 153523 U UA153523 U UA 153523U
- Authority
- UA
- Ukraine
- Prior art keywords
- flour
- different types
- varieties
- weighting
- baking bread
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000008399 tap water Substances 0.000 abstract 1
- 235000020679 tap water Nutrition 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
Abstract
Спосіб лабораторного випікання хліба з різних видів і сортів борошна масою 25 г включає готування тіста, формування, вистоювання і випікання. При цьому для замісу беруть 25 г борошна, 0,75 г сухих дріжджів, 0,38 г кухонної солі, 13-16 см3 води водогінної, після готування тіста його формують і вміщують у форму для випікання з розмірами: по низу 35×50 мм, по верху 55×70 мм, з висотою 60 мм.The method of laboratory baking of bread from different types and grades of flour weighing 25 g includes dough preparation, forming, proofing and baking. At the same time, 25 g of flour, 0.75 g of dry yeast, 0.38 g of table salt, 13-16 cm3 of tap water are taken for kneading. After preparing the dough, it is shaped and placed in a baking dish with dimensions: 35x50 mm at the bottom , on top 55×70 mm, with a height of 60 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202203032U UA153523U (en) | 2022-08-22 | 2022-08-22 | METHOD OF LABORATORY BAKING BREAD FROM DIFFERENT TYPES AND VARIETIES OF FLOUR WEIGHTING 25 G |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202203032U UA153523U (en) | 2022-08-22 | 2022-08-22 | METHOD OF LABORATORY BAKING BREAD FROM DIFFERENT TYPES AND VARIETIES OF FLOUR WEIGHTING 25 G |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA153523U true UA153523U (en) | 2023-07-19 |
Family
ID=88749165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU202203032U UA153523U (en) | 2022-08-22 | 2022-08-22 | METHOD OF LABORATORY BAKING BREAD FROM DIFFERENT TYPES AND VARIETIES OF FLOUR WEIGHTING 25 G |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA153523U (en) |
-
2022
- 2022-08-22 UA UAU202203032U patent/UA153523U/en unknown
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