STUFFED BREAD BAKING METHOD Russian patent published in 1994 - IPC

Abstract RU 2005380 C1

FIELD: food industry. SUBSTANCE: upon stuffing, a layer of dough 3-12 mm in thickness is applied to the end-face of pocket-shaped bread. Heat treatment is performed by exposure of the product to 150-300 C temperature for 5-30 min. EFFECT: higher product quality. 1 dwg

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RU 2 005 380 C1

Authors

Pavlov Gennadij Sergeevich

Dates

1994-01-15—Published

1991-10-29—Filed