Харьковский Государственный Университет Питания И Торговли
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 Харьковский Государственный Университет Питания И ТорговлиfiledCriticalХарьковский Государственный Университет Питания И Торговли
Priority to UAU201201438UpriorityCriticalpatent/UA72242U/en
Publication of UA72242UpublicationCriticalpatent/UA72242U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for making a biscuit half-finished product comprises whipping egg-sugar mass, adding high-grade wheat flour, mixed with an additive thereto, kneading dough, forming and baking thereof. Beet fibers (bleached or nonbleached) at a ratio of 0.95:0.05 – 0.8:0.2 are used as the additive.
UAU201201438U2012-02-132012-02-13Method for making a biscuit half-finished product
UA72242U
(en)