Харківський Державний Університет Харчування Та Торгівлі
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The method of producing pancake semi product involves the primary processing of prescription ingredients mix eggs and white sugar, mixing them, add flour, milk, whipping dough, straining it and cooked. In addition, the stage mix eggs and white sugar added to them hydrolyzate of shellfish "Rapamid" mixture is stirred for 3 ... 5 minutes, adding flour and milk dough whisk for 5 ... 7 minutes, then strain and bake on greased food fat surfaces, while recipe components are in the following proportions by weight. %: milk 60.6 ... 63.4 wheat flour 25.2 27.4 ... eggs ... 4.8 5.0 sugar 1.5 ... 1.7 hydrolyzate of shellfish "Rapamid" 4.0 ... 4.1 fat food 1,1 ... 1,2.
UAU201409633U2014-09-022014-09-02The method of producing pancake semi product
UA96313U
(en)