FIELD: food production process.
SUBSTANCE: method proposed envisages preparation and dosage of raw ingredients, the ingredients blending, dough preparation, products formation and baking. The ingredients blending process includes admixture of juice extracted from aloe leaves to have been conditioned in a dark place at a temperature of 6-8°C for 12 days in an amount of 0.005-0.01% of the raw ingredients total volume.
EFFECT: enhanced nutritional value of bakery products.
4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF GLUTEN-FREE CAKE | 2022 |
|
RU2809195C1 |
| METHOD FOR COOKED DOUGH SEMI-PRODUCT PRODUCTION | 2010 |
|
RU2435415C1 |
| CAKE WITH LOW CONTENT OF GLUTEN | 2019 |
|
RU2717005C1 |
| METHOD FOR PRODUCTION OF GLUTEN-FREE BREWED CONFECTIONARY PRODUCTS FOR SPECIAL PURPOSES | 2019 |
|
RU2693730C1 |
| CAKE PRODUCTION METHOD | 2013 |
|
RU2551577C2 |
| PROCEDURE FOR MAKING CAKE-TYPE PASTRY AND PASTRY ON ITS BASE | 2008 |
|
RU2385563C1 |
| METHOD FOR PREPARING GINGERBREAD | 2016 |
|
RU2618695C1 |
| METHOD FOR PRODUCING OF SHORTCAKE FROM SCALDED DOUGH | 2001 |
|
RU2216177C2 |
| METHOD FOR CAKES PRODUCTION | 2015 |
|
RU2595432C1 |
| COMPOSITION FOR PRODUCTION OF CUPCAKE WITH BIOLOGICALLY ACTIVE ADDITIVES | 2016 |
|
RU2621549C1 |
