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Application filed by Українська Інженерно-Педагогічна Академія (Уіпа)filedCriticalУкраїнська Інженерно-Педагогічна Академія (Уіпа)
Priority to UAU201308939UpriorityCriticalpatent/UA90267U/en
Publication of UA90267UpublicationCriticalpatent/UA90267U/en
A method for obtaining milk-protein baked pudding provides for preliminary preparation of a milk-protein component, mixing thereof with other raw material components, forming products in moulds, preliminary smeared by margarine and poured with rusk, smearing surface thereof with sour cream and heat treatment. A milk-protein concentrate of buttermilk is used as the milk-protein component, cellulose of pumpkin seeds as a biologically active additive, the components are mixed for 3-5 minutes, baking is carried out at a temperature of 200-220 °C for 18-22 minutes.
UAU201308939U2013-07-162013-07-16Method for obtaining baked pudding
UA90267U
(en)