BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D2/36 A21D8/02 A21D13/04 

Abstract RU 2425545 C1

FIELD: food industry.

SUBSTANCE: method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured oyster plant flour produced in accordance with a specified technology, pressed bakery yeast, linseed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking.

EFFECT: production of bakery products with improved consistency of end product and coffee flavour and aroma tones with no coffee content.

Similar patents RU2425545C1

Title Year Author Number
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2426336C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2428021C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2428880C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2439922C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2439926C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2429621C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2437466C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2425543C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2425525C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2433596C1

RU 2 425 545 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2011-08-10Published

2010-09-27Filed