FIELD: confectionery industry. SUBSTANCE: flour is scalded in mixture of water and margarine heated up to boiling point and cooked for 10 min with addition of eggs. After cooling, it is mixed with mixture of butter and sugar, and whipped. It ensures cream elasticity and whiteness. EFFECT: prolonged storage life. 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| HONEY CAKE COMPOSITION, METHOD FOR PRODUCING OF HONEY CAKE AND HONEY CAKE | 2002 |
|
RU2217918C1 |
| METHOD FOR PRODUCING SWEET ROLLS | 1997 |
|
RU2125800C1 |
| SEMI-FINISHED BISCUIT PRODUCT | 2003 |
|
RU2262237C2 |
| STRAWBERRY-LIME PIE | 2019 |
|
RU2735217C1 |
| METHOD FOR PREPARING WHIPPED CONFECTIONERY MASS | 1998 |
|
RU2121279C1 |
| METHOD OF PRODUCING HONEY-CURD CAKE | 2000 |
|
RU2164749C1 |
| TORTE "EXOTIC" | 2003 |
|
RU2249962C1 |
| MULTILAYER CAKE (VERSIONS) | 2018 |
|
RU2694551C1 |
| MULTILAYERED PIE (VERSIONS) | 2011 |
|
RU2439999C1 |
| FANCY CAKE "WARSAWSKY" | 2003 |
|
RU2245048C1 |
