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

Abstract RU 2437429 C1

FIELD: food industry.

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

EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula.

Similar patents RU2437429C1

Title Year Author Number
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2428847C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2428840C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2427142C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2425495C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2425507C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2428851C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2436380C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2424665C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2424668C1
BAKERY PRODUCT PRODUCTION METHOD 2010
  • Kvasenkov Oleg Ivanovich
RU2424679C1

RU 2 437 429 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2011-12-27Published

2010-09-08Filed