CN107821552B - Baking method of ginger cake biscuits - Google Patents
Baking method of ginger cake biscuits Download PDFInfo
- Publication number
- CN107821552B CN107821552B CN201711384477.4A CN201711384477A CN107821552B CN 107821552 B CN107821552 B CN 107821552B CN 201711384477 A CN201711384477 A CN 201711384477A CN 107821552 B CN107821552 B CN 107821552B
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- biscuit
- ginger
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a baking method of ginger biscuit, which comprises the following steps: (1) taking low-gluten flour, whole egg liquid, butter, ginger powder, cinnamon powder and sucrose powder; (2) pre-mixing the low-gluten flour, the sucrose powder, the cinnamon powder and the ginger powder in the step 1, adding the whole egg liquid and the melted butter, turning over and stirring to enable the raw materials to be uniformly stirred, and obtaining dough; (3) rolling the dough obtained in the step 2 into slices, and continuously rolling the slices after folding; (4) re-agglomerating the dough sheets obtained in the step 3, wrapping the dough sheets by using a preservative film, and then refrigerating and storing the dough sheets; (5) putting the dough obtained in the step 4 at room temperature, heating, rolling, cutting into a desired shape, and uniformly pricking holes on the surface of the sheet to obtain a biscuit blank; (6) and (5) baking the biscuit blank obtained in the step (5) to obtain a biscuit product. The biscuit baking method can obtain biscuits with stable size and small deformation, and can be widely applied to western-style food products with complex shapes.
Description
Technical Field
The invention relates to a baked finished product of biscuits, in particular to a baking method of ginger biscuit biscuits.
Background
With the increasing demand for external communication and the influence of western cultures on Chinese people, biscuits become more and more popular diets. Baking or purchasing ginger cake houses during the christmas season becomes a demand for more and more people to celebrate the holidays. The ginger cake house is made by assembling the baked biscuits into a house-shaped model. This requires that the biscuit be of substantially constant size and shape after it has been baked from the dough. However, in an actual baking operation, this is difficult to do. If the biscuit is deformed or the length of the biscuit is changed, the construction accuracy of the ginger cake house is affected. This factor actually limits the complex modeling design of the ginger cake house.
Disclosure of Invention
In order to overcome the defect that the size of the biscuit is easy to change before and after baking in the prior art, the invention aims to provide the baking method of the ginger biscuit, which has reasonable process and reliable technology, so that the ginger biscuit has the closest size before and after baking.
The technical scheme adopted by the invention for solving the technical problems is as follows: a baking method of ginger biscuit is characterized in that: the method comprises the following steps:
(1) taking 500 parts by weight of low-gluten flour, 60-70 parts by weight of whole egg liquid, 80-120 parts by weight of butter, 10-15 parts by weight of ginger powder, 5-10 parts by weight of cinnamon powder and 140 parts by weight of sucrose powder;
(2) pre-mixing the low-gluten flour, the sucrose powder, the cinnamon powder and the ginger powder in the step 1, adding the whole egg liquid and the melted butter for 2-6 times, and continuously stirring and stirring by using a shovel for 3-5 minutes in total, so that the raw materials are uniformly stirred to obtain dough;
(3) rolling the dough obtained in the step 2 into a sheet with the thickness of 5-12mm, continuously rolling the sheet after folding, and repeating the rolling for 3-5 times;
(4) re-agglomerating the dough sheets obtained in the step 3, wrapping the dough sheets by using a preservative film, and storing the dough sheets for 12 to 18 hours at the temperature of between 0 and 6 ℃;
(5) placing the dough obtained in the step 4 at room temperature, heating, removing the preservative film, rolling into a sheet with the thickness of 3-4mm, cutting into a desired shape, and uniformly pricking holes on the surface of the sheet to obtain a biscuit blank;
(6) and (3) baking the biscuit blank obtained in the step (5) at a first temperature of 140-160 ℃ for 10-14 minutes, and then baking the biscuit blank at a second temperature of 170-180 ℃ for 3-5 minutes to obtain a biscuit product.
In a preferred aspect of the present invention, in step 1, 500 parts by weight of low gluten flour, 65 parts by weight of whole egg liquid, 105 parts by weight of butter, 12.5 parts by weight of ginger powder, 7.5 parts by weight of cinnamon powder, and 135 parts by weight of sucrose powder are taken.
In a preferred aspect of the present invention, in step 2, the weak flour, sucrose powder, cinnamon powder, and ginger powder of step 1 are pre-mixed, whole egg liquid and melted butter are added in 3 times, and a spatula is used to continuously stir for 4 minutes, so that the raw materials are uniformly stirred to obtain dough.
In a preferred aspect of the present invention, in step 2, during the process of adding the whole egg liquid and the melted butter, 40 to 60 parts by weight of corn starch, 2 to 4 parts by weight of table salt, 2 to 4 parts by weight of monocalcium phosphate, and 1.5 to 2.5 parts by weight of potassium hydrogen tartrate are further added.
In a preferred aspect of the present invention, in step 2, 55 parts by weight of corn starch, 3 parts by weight of table salt, 3 parts by weight of monocalcium phosphate, and 2 parts by weight of potassium hydrogen tartrate are further added during the addition of the whole egg liquid and the melted butter.
In a preferred aspect of the present invention, in step 3, the dough obtained in step 2 is rolled into a sheet having a thickness of 10 mm, and rolling is continued after folding, and repeated 4 times.
In a preferred aspect of the invention, in step 4, the dough sheet obtained in step 3 is re-agglomerated and, after wrapping with plastic wrap, stored at 4 degrees celsius for 16 hours.
In a preferred aspect of the present invention, in step 5, the dough obtained in step 4 is left to stand at room temperature for warming, then the preservative film is removed, the dough is rolled into a 3.5 mm sheet, and the sheet is cut into a desired shape, and holes are uniformly perforated on the surface of the sheet to obtain a biscuit blank.
In a preferred aspect of the invention, between steps 5 and 6, there is further included the step of holding the biscuit blank under vacuum for 10-20 minutes.
In a preferred aspect of the invention, in step 6, the biscuit blank obtained in step 5 is baked at a first temperature of 150 degrees celsius for 12 minutes, followed by a second temperature of 175 degrees celsius for 4 minutes to obtain a biscuit product.
The biscuit baking method can obtain the biscuit with stable size and small deformation, has reasonable process and reliable technology, and can be widely applied to western-style food products with complex shapes.
Detailed Description
Example 1
In this embodiment, a baking method of ginger biscuit includes the following steps:
(1) 5000 g of low-gluten flour, 650 g of whole egg liquid, 1050 g of butter, 125 g of ginger powder, 75 g of cinnamon powder and 1350 g of sucrose powder are taken;
(2) pre-mixing the low-gluten flour, the sucrose powder, the cinnamon powder and the ginger powder in the step 1, adding the whole egg liquid and the melted butter by 3 times, and continuously stirring and stirring for 4 minutes by using a shovel to uniformly stir the raw materials to obtain dough;
(3) rolling the dough obtained in the step 2 into a sheet with the thickness of 10 mm, continuously rolling the sheet after folding, and repeating the rolling for 4 times;
(4) re-agglomerating the dough sheets obtained in the step 3, wrapping the dough sheets by using a preservative film, and storing the dough sheets for 16 hours at 4 ℃;
(5) placing the dough obtained in the step 4 at room temperature, heating, removing the preservative film, rolling to thin into a sheet with the thickness of 3.5 mm, cutting into a desired shape, and uniformly pricking holes on the surface of the sheet to obtain a biscuit blank;
(6) and (3) baking the biscuit blank obtained in the step 5 at a first temperature of 150 ℃ for 12 minutes, and then baking the biscuit blank at a second temperature of 175 ℃ for 4 minutes to obtain a biscuit product.
In this example, all biscuit blanks were made to be 5 cm wide by 15 cm long. The biscuit blank is also the common size of the raw material for making the ginger cake house.
Example 2
In this embodiment, a baking method of ginger biscuit includes the following steps:
(1) 5000 g of low-gluten flour, 600 g of whole egg liquid, 1200 g of butter, 100 g of ginger powder, 100 g of cinnamon powder and 1400 g of sucrose powder;
(2) pre-mixing the low-gluten flour, the sucrose powder, the cinnamon powder and the ginger powder in the step 1, adding the whole egg liquid and the melted butter for 6 times, and continuously stirring and stirring for 5 minutes by using a shovel to uniformly stir the raw materials to obtain dough;
(3) rolling the dough obtained in the step 2 into a sheet with the thickness of 12mm, continuously rolling the sheet after folding, and repeating the rolling for 5 times; (4) re-agglomerating the dough sheets obtained in the step 3, wrapping the dough sheets by using a preservative film, and storing the dough sheets for 12 hours at 6 ℃;
(5) placing the dough obtained in the step 4 at room temperature, heating, removing the preservative film, rolling to form a 4mm sheet, cutting to a desired shape, and uniformly pricking holes on the surface of the sheet to obtain a biscuit blank;
(6) and (3) baking the biscuit blank obtained in the step (5) at a first temperature of 160 ℃ for 14 minutes, and then baking the biscuit blank at a second temperature of 170 ℃ for 3 minutes to obtain a biscuit product.
Example 3
In this embodiment, a baking method of ginger biscuit includes the following steps:
(1) 5000 g of low-gluten flour, 700 g of whole egg liquid, 800 g of butter, 150 g of ginger powder, 50 g of cinnamon powder and 1200 g of sucrose powder;
(2) pre-mixing the low-gluten flour, the sucrose powder, the cinnamon powder and the ginger powder in the step 1, adding the whole egg liquid and the melted butter for 2 times, and continuously stirring and stirring for 3 minutes by using a shovel to uniformly stir the raw materials to obtain dough;
(3) rolling the dough obtained in the step 2 into a sheet with the thickness of 5mm, continuously rolling the sheet after folding, and repeating the rolling for 3 times;
(4) re-agglomerating the dough sheets obtained in the step 3, wrapping the dough sheets by using a preservative film, and storing the dough sheets for 18 hours at the temperature of 0 ℃;
(5) placing the dough obtained in the step 4 at room temperature, heating, removing the preservative film, rolling into a sheet with the thickness of 3mm, cutting into a desired shape, and uniformly pricking holes on the surface of the sheet to obtain a biscuit blank;
(6) and (3) baking the biscuit blank obtained in the step (5) at a first temperature of 140 ℃ for 10 minutes, and then baking the biscuit blank at a second temperature of 180 ℃ for 5 minutes to obtain a biscuit product.
Example 4
In this example, the difference from example 1 is that: in the step 2, 550 g of corn starch, 30 g of table salt, 30 g of monocalcium phosphate and 20 g of potassium hydrogen tartrate are also added in the process of adding the whole egg liquid and the melted butter.
Example 5
In this example, the difference from example 1 is that: in the step 2, 600 g of corn starch, 20 g of table salt, 40 g of monocalcium phosphate and 15 g of potassium hydrogen tartrate are added in the process of adding the whole egg liquid and the melted butter.
Example 6
In this example, the difference from example 1 is that: in the step 2, 400 g of corn starch, 40 g of table salt, 20 g of monocalcium phosphate and 25 g of potassium hydrogen tartrate are added in the process of adding the whole egg liquid and the melted butter.
Example 7
In this example, the difference from example 1 is that: between steps 5 and 6, there is also included the step of holding the biscuit blank under vacuum for 15 minutes. The vacuum is negative 0.90 atmospheres.
Comparative example 1
In this comparative example, the difference from example 1 is that steps 3 to 4 are not performed.
The ginger biscuit obtained in examples 1 to 7 and comparative example 1 was subjected to the sizing test.
In this test, the size of the biscuits obtained from examples 1 to 7 and comparative example 1 was measured. In each example or comparative example, 100 biscuits were randomly selected for the length and width dimension measurement and the average value thereof was calculated, and the measurement results were recorded in tables 1-2. All measurements were made using vernier calipers and selected to be measured over at least three lengths or widths of the biscuit and the average taken as the length or width measurement for the piece of biscuit. Finally, the standard deviation with a confidence within 95% was also calculated.
Table 1: width dimension measurement results of biscuits obtained in examples 1 to 7 and comparative example 1
| Group number | Dimension in width direction/mm | Transverse direction elongation/%) | Standard deviation/mm |
| Example 1 | 51.71 | 3.42 | 0.35 |
| Example 2 | 52.09 | 4.17 | 0.41 |
| Example 3 | 51.85 | 3.70 | 0.37 |
| Example 4 | 50.77 | 1.53 | 0.12 |
| Example 5 | 50.94 | 1.87 | 0.15 |
| Example 6 | 51.07 | 2.14 | 0.11 |
| Example 7 | 50.27 | 0.54 | 0.19 |
| Comparative example 1 | 54.30 | 8.59 | 0.57 |
Table 2: measurement results of lengthwise dimensions of biscuits obtained in examples 1 to 7 and comparative example 1
| Group number | Length dimension/mm | Length direction elongation/%) | Standard deviation/mm |
| Example 1 | 156.2 | 4.13 | 0.40 |
| Example 2 | 157.1 | 4.73 | 0.38 |
| Example 3 | 156.5 | 4.33 | 0.41 |
| Example 4 | 153.2 | 2.13 | 0.13 |
| Examples5 | 152.6 | 1.73 | 0.16 |
| Example 6 | 152.4 | 1.60 | 0.12 |
| Example 7 | 151.1 | 0.73 | 0.25 |
| Comparative example 1 | 163.8 | 9.20 | 0.64 |
As can be seen from the data in tables 1-2, the dimensions (actually the overrun) are reduced in examples 1-3, while the lower overrun biscuits are obtained in examples 4-6. The biscuits obtained according to examples 4-6 have in fact a higher dimensional stability and are suitable for use as biscuits for specific applications.
It is noted that the standard deviation values in examples 4-6 are significantly lower than the other individual test and control groups. This indicates that the biscuits of examples 4-6 all have a more uniform size, which makes the process more suitable for industrial production purposes and makes it possible to size-adjust the biscuit blanks according to a preset expansion ratio, resulting in biscuits of the desired size.
It was surprisingly found that in example 7, further reduction in elongation was achieved by applying vacuum, giving the best experimental results.
Upon manual taste, the biscuits of examples 1-7 all had a soft, crispy texture with no significant difference from comparative example 1.
Claims (9)
1. A baking method of ginger biscuit is characterized in that: the method comprises the following steps:
(1) taking 500 parts by weight of low-gluten flour, 60-70 parts by weight of whole egg liquid, 80-120 parts by weight of butter, 10-15 parts by weight of ginger powder, 5-10 parts by weight of cinnamon powder and 140 parts by weight of sucrose powder;
(2) pre-mixing the low-gluten flour, the sucrose powder, the cinnamon powder and the ginger powder in the step 1, adding the whole egg liquid and the melted butter for 2-6 times, and continuously stirring and stirring by using a shovel for 3-5 minutes in total, so that the raw materials are uniformly stirred to obtain dough;
(3) rolling the dough obtained in the step 2 into a sheet with the thickness of 5-12mm, continuously rolling the sheet after folding, and repeating the rolling for 3-5 times;
(4) re-agglomerating the dough sheets obtained in the step 3, wrapping the dough sheets by using a preservative film, and storing the dough sheets for 12 to 18 hours at the temperature of between 0 and 6 ℃;
(5) placing the dough obtained in the step 4 at room temperature, heating, removing the preservative film, rolling into a sheet with the thickness of 3-4mm, cutting into a desired shape, and uniformly pricking holes on the surface of the sheet to obtain a biscuit blank;
(6) baking the biscuit blank obtained in the step 5 at a first temperature of 140-160 ℃ for 10-14 minutes, and then baking at a second temperature of 170-180 ℃ for 3-5 minutes to obtain a biscuit product; wherein the content of the first and second substances,
between steps 5 and 6, there is also included the step of holding the biscuit blank under vacuum for 10-20 minutes.
2. The baking method of ginger biscuit according to claim 1, characterized by comprising: in the step 1, 500 parts by weight of low gluten flour, 65 parts by weight of whole egg liquid, 105 parts by weight of butter, 12.5 parts by weight of ginger powder, 7.5 parts by weight of cinnamon powder and 135 parts by weight of sucrose powder are taken.
3. The baking method of ginger biscuit according to claim 1, characterized by comprising: in the step 2, the low-gluten flour, the sucrose powder, the cinnamon powder and the ginger powder in the step 1 are mixed in advance, the whole egg liquid and the melted butter are added for 3 times, and a shovel is used for continuously stirring for 4 minutes, so that the raw materials are uniformly stirred, and the dough is obtained.
4. The baking method of ginger biscuit according to claim 1, characterized by comprising: in the step 2, 40 to 60 weight parts of corn starch, 2 to 4 weight parts of salt, 2 to 4 weight parts of calcium dihydrogen phosphate and 1.5 to 2.5 weight parts of potassium hydrogen tartrate are also added in the process of adding the whole egg liquid and the melted butter.
5. The baking method of the ginger biscuit according to claim 4, wherein the baking method comprises the following steps: in the step 2, 55 parts by weight of corn starch, 3 parts by weight of table salt, 3 parts by weight of monocalcium phosphate and 2 parts by weight of potassium hydrogen tartrate are added in the process of adding the whole egg liquid and the melted butter.
6. The baking method of ginger biscuit according to claim 1, characterized by comprising: in step 3, the dough obtained in step 2 is rolled into a sheet with a thickness of 10 mm, and the rolling is continued after folding, and the process is repeated 4 times.
7. The baking method of ginger biscuit according to claim 1, characterized by comprising: in step 4, the dough pieces obtained in step 3 were re-agglomerated and, after wrapping with cling film, stored for 16 hours at 4 degrees celsius.
8. The baking method of ginger biscuit according to claim 1, characterized by comprising: in step 5, the dough obtained in step 4 is placed at room temperature and warmed up, then the preservative film is removed, the dough is rolled into a 3.5 mm thin sheet, the thin sheet is cut into a desired shape, and holes are uniformly punched on the surface of the thin sheet, so that biscuit blanks are obtained.
9. The baking method of ginger biscuit according to claim 1, characterized by comprising: in step 6, the biscuit blank obtained in step 5 is baked at a first temperature of 150 ℃ for 12 minutes, and then baked at a second temperature of 175 ℃ for 4 minutes to obtain a biscuit product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711384477.4A CN107821552B (en) | 2017-12-20 | 2017-12-20 | Baking method of ginger cake biscuits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711384477.4A CN107821552B (en) | 2017-12-20 | 2017-12-20 | Baking method of ginger cake biscuits |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107821552A CN107821552A (en) | 2018-03-23 |
| CN107821552B true CN107821552B (en) | 2021-03-30 |
Family
ID=61645212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711384477.4A Active CN107821552B (en) | 2017-12-20 | 2017-12-20 | Baking method of ginger cake biscuits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821552B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105433A (en) * | 2018-10-25 | 2019-01-01 | 海南热带海洋学院 | The preparation method of one seed oyster crisp short cakes with sesame |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123866A (en) * | 2015-09-23 | 2015-12-09 | 湖北文理学院 | Chrysanthemum bud whole-flour hard sugar-free biscuit and making method |
| CN105660805A (en) * | 2016-04-20 | 2016-06-15 | 李建贤 | Key preparation method for crisp biscuits containing genmaicha tea |
| CN106614928A (en) * | 2015-07-15 | 2017-05-10 | 牛景召 | Sugarfree sesame seed soda biscuits |
-
2017
- 2017-12-20 CN CN201711384477.4A patent/CN107821552B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106614928A (en) * | 2015-07-15 | 2017-05-10 | 牛景召 | Sugarfree sesame seed soda biscuits |
| CN105123866A (en) * | 2015-09-23 | 2015-12-09 | 湖北文理学院 | Chrysanthemum bud whole-flour hard sugar-free biscuit and making method |
| CN105660805A (en) * | 2016-04-20 | 2016-06-15 | 李建贤 | Key preparation method for crisp biscuits containing genmaicha tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107821552A (en) | 2018-03-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6419965B1 (en) | Method for preparing leavened dough or leavened puff pastry food products | |
| US20120244251A1 (en) | Method of producing bread using final proofed frozen dough and method of producing the final proofed frozen dough | |
| EP0305071A2 (en) | Process for making preproofed unbaked and frozen doughs | |
| CN103960336A (en) | Fermented crisp mooncake and preparing method thereof | |
| CN107821552B (en) | Baking method of ginger cake biscuits | |
| RU2307508C2 (en) | Method for producing of layer bakery products having reduced moisture content | |
| JP4648288B2 (en) | Frozen pizza dough manufacturing method, frozen pizza dough package obtained thereby, and pizza manufacturing method using the same | |
| KR101005334B1 (en) | A doughnut shape cake manufacturing method and doughnut shape cake | |
| EP2561761A1 (en) | Method for manufacturing crackers from thin armenian lavash bread (embodiments) | |
| JP5875061B2 (en) | Baking method of melon bread using frozen dough | |
| RU2733139C2 (en) | Method for production of a soft bakery product which can be stored at room temperature | |
| EP3110256B1 (en) | Process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough | |
| EP0104742A2 (en) | Laminate Chicago-style or thick pizza crust | |
| KR20160034641A (en) | Fermented bread manufacturing Method | |
| EP3099177B1 (en) | Process for the production of a bakery product | |
| CA2611318C (en) | Process for producing a freezer-to-oven bagel | |
| RU2311783C2 (en) | Method for producing of round hardtacks | |
| JP2023529474A (en) | Industrial process for continuous production of inverted folded laminated dough | |
| EP2826375B1 (en) | A process for producing crustless sandwich bread | |
| RU2313220C1 (en) | Hardtacks and method for manufacturing the same | |
| WO2024108290A1 (en) | Method of manufacturing bagel bread and a shelf stable bagel bread produced by the method | |
| UA132721U (en) | WAREHOUSE PREPARATION | |
| MD1555Z (en) | Process for producing functional bread with addition of flaxseed flour | |
| WO2016138316A1 (en) | Systems and methods for retarder-to-oven dough product | |
| JP2015188413A (en) | Bread and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210308 Address after: 264309 Shidao Muyun West Road, Rongcheng City, Weihai City, Shandong Province Applicant after: RONGCHENG FEICHUANG TECHNOLOGY Co.,Ltd. Address before: Room 402, No. 30, Shuguang East District, Rongcheng City, Weihai City, Shandong Province, 264300 Applicant before: Xing Yulin |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |