FIELD: food industry.
SUBSTANCE: means relates to the preparation of light dough piece (which contains fancy white wheat flour, compressed bakery yeast, holy thistle seeds oil, sugar, salt, vanilla and water) and dark dough (consisting of fancy white wheat flour and flavored chicory flour made in accordance with the specified technology, holy thistle seeds oil, sugar, salt and water), as well as their proofing, alternate panning, twisting, proofing and baking.
EFFECT: produce bakery goods characterized by the improved chewy texture and coffee flavour assuming that the receipt does not include coffee in it.
1 dwg
Title | Year | Author | Number |
---|---|---|---|
BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2440734C1 |
BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2425496C1 |
BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2440749C1 |
BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2430520C1 |
BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2427147C1 |
BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2427154C1 |
BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2439943C1 |
BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2439940C1 |
BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2440755C1 |
BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2436385C1 |
Authors
Dates
2012-02-20—Published
2010-09-24—Filed