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 | , |
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Format | Patent |
Language | English Russian |
Published |
10.05.2005
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Edition | 7 |
Subjects | |
Online Access | Get full text |
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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 |
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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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