COMPOSITION FOR PREPARING OF BREAD-RING BAKERY PRODUCTS (VERSIONS)

FIELD: food-processing industry, in particular, obtaining of bakery products, such as dry bread rings. ^ SUBSTANCE: according to first version, composition includes top-grade wheat flour, compressed bakery yeast, sand sugar, edible salt, margarine, dry fat-free milk, cocoa, vanillin, water, and spic...

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Main Authors BARTSEV I.V, BARTSEVA E.V
Format Patent
LanguageEnglish
Russian
Published 10.05.2005
Edition7
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Abstract FIELD: food-processing industry, in particular, obtaining of bakery products, such as dry bread rings. ^ SUBSTANCE: according to first version, composition includes top-grade wheat flour, compressed bakery yeast, sand sugar, edible salt, margarine, dry fat-free milk, cocoa, vanillin, water, and spices for dusting of doughs. Components are used in predetermined ratio. According to second version, composition includes top-grade wheat flour, compressed bakery yeast, sand sugar, edible salt, margarine, dry potato puree, tomato paste, water, and spices for dusting of doughs. Components are used in predetermined ratio. ^ EFFECT: improved gustatory and aromatic properties owing to optimal combination of receipt components, improved organoleptical properties, reduced hardness of ready products and attractive appearance. ^ 3 cl, 2 tbl
AbstractList FIELD: food-processing industry, in particular, obtaining of bakery products, such as dry bread rings. ^ SUBSTANCE: according to first version, composition includes top-grade wheat flour, compressed bakery yeast, sand sugar, edible salt, margarine, dry fat-free milk, cocoa, vanillin, water, and spices for dusting of doughs. Components are used in predetermined ratio. According to second version, composition includes top-grade wheat flour, compressed bakery yeast, sand sugar, edible salt, margarine, dry potato puree, tomato paste, water, and spices for dusting of doughs. Components are used in predetermined ratio. ^ EFFECT: improved gustatory and aromatic properties owing to optimal combination of receipt components, improved organoleptical properties, reduced hardness of ready products and attractive appearance. ^ 3 cl, 2 tbl
Author BARTSEVA E.V
BARTSEV I.V
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DocumentTitleAlternate СОСТАВ ДЛЯ ПРИГОТОВЛЕНИЯ ХЛЕБОБУЛОЧНЫХ БАРАНОЧНЫХ ИЗДЕЛИЙ (ВАРИАНТЫ)
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Snippet FIELD: food-processing industry, in particular, obtaining of bakery products, such as dry bread rings. ^ SUBSTANCE: according to first version, composition...
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SubjectTerms BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Title COMPOSITION FOR PREPARING OF BREAD-RING BAKERY PRODUCTS (VERSIONS)
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