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Application filed by Михаил Федорович Кравченко, Ольга Леонидовна Романовская, Татьяна Михайловна ПопfiledCriticalМихаил Федорович Кравченко
Priority to UAU201403374UpriorityCriticalpatent/UA92654U/en
Publication of UA92654UpublicationCriticalpatent/UA92654U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for producing biscuit semiproduct includes preparation of raw material to production: egg yolks are separated from egg whites, sugar, flour, flour "Zdorovia" and starch are sieved; making dough: egg yolks are mashed with 50 % of sugar, provided in a formulation, up to full dissolution of sugar crystals; egg whites are beaten separately up to volume increase by 5-6 times; in the end of beating the rest sugar sand is added; the beaten whites and yolks are mixed, then potato starch, flour, flour "Zdorovia" are gradually added and a dough is kneaded; forming: the dough is poured into round or rectangular forms, in which butter-paper is preliminary laid; baking: baking time is 40-45 minutes under the temperature 205-225 °C; the baked biscuit semiproduct is cooled during 20-30 minutes, extracted from the form and matured during 8-10 hours under the temperature 15-20 °C; after that the butter-paper is removed, the biscuit is conditioned. At the stage of making the biscuit dough 30 % of high grade flour is replaced with flour "Zdorovia".
UAU201403374U2014-04-022014-04-02Method for producing baked biscuit semiproduct "chernivetskyi" using flour "zdorovia"
UA92654U
(en)