FIELD: baking industry. SUBSTANCE: before baking, product is molded by twisting light and dark dough pieces. For each dough piece, dough is prepared from wheat flour, sugar, salt, yeast, vanillin, margarine and water. Dough for more dark dough piece additionally includes flour from roasted and popped amaranth seeds. EFFECT: dietetic and specific organoleptic properties not characterized for products of given group. 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING BAKERY PRODUCT | 2001 |
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RU2195120C1 |
| METHOD OF PREPARING BAKERY PRODUCT | 2001 |
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RU2195114C1 |
| METHOD OF PRODUCING BAKERY PRODUCT | 2001 |
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RU2195116C1 |
| METHOD OF PREPARING BAKERY PRODUCT | 2001 |
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RU2195115C1 |
| METHOD OF PRODUCING BAKERY PRODUCT | 2001 |
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RU2195118C1 |
| METHOD OF PREPARING BAKERY PRODUCT | 2001 |
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RU2195122C1 |
| METHOD OF PRODUCING BAKERY PRODUCT | 2001 |
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RU2195117C1 |
| METHOD OF PRODUCING BAKERY PRODUCT | 2001 |
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RU2195123C1 |
| METHOD OF PRODUCING BAKERY PRODUCT | 2001 |
|
RU2194391C1 |
| METHOD OF PREPARING BAKERY PRODUCT | 2001 |
|
RU2195119C1 |
