RU94034278A - Composition for butter biscuits "osenni etud" - Google Patents

Composition for butter biscuits "osenni etud"

Info

Publication number
RU94034278A
RU94034278A RU94034278/13A RU94034278A RU94034278A RU 94034278 A RU94034278 A RU 94034278A RU 94034278/13 A RU94034278/13 A RU 94034278/13A RU 94034278 A RU94034278 A RU 94034278A RU 94034278 A RU94034278 A RU 94034278A
Authority
RU
Russia
Prior art keywords
melange
sugar
mixture
ratio
dry
Prior art date
Application number
RU94034278/13A
Other languages
Russian (ru)
Other versions
RU2049401C1 (en
Inventor
О.М. Шиманов
Т.Ф. Перегудова
В.В. Виноградов
Г.М. Каплунова
Л.М. Симонова
Original Assignee
О.М. Шиманов
Т.Ф. Перегудова
В.В. Виноградов
Г.М. Каплунова
Л.М. Симонова
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by О.М. Шиманов, Т.Ф. Перегудова, В.В. Виноградов, Г.М. Каплунова, Л.М. Симонова filed Critical О.М. Шиманов
Priority to RU94034278A priority Critical patent/RU2049401C1/en
Application granted granted Critical
Publication of RU2049401C1 publication Critical patent/RU2049401C1/en
Publication of RU94034278A publication Critical patent/RU94034278A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

FIELD: food industry, particularly, confectionery industry. SUBSTANCE: mixture is prepared from milk margarin, fried grape kernels and sugar in ratio 2: 0.8: 0.2. Mixture is homogenized and mixed with dry milk whey, melange, fruit filling, honey, dry perfume, ammonium carbonate, and sugar powder. Prepared emulsion is whipped and after it, high-grade wheat flour is introduced. Then pieces are formed, washed with melange and baked. All ingredients are taken in certain ratio. EFFECT: improved taste.

Claims (1)

Использование: к области пищевой промышленности, в частности к кондитерской промышленности, и может быть использовано для приготовления сдобного печенья "Осенний этюд". Сущность изобретения: сначала готовят смесь из молочного маргарина, обжаренных виноградных косточек и сахара в соотношении 2 : 0,8 : 0,2. Доводят ее до гомогенного состояния и смешивают с сухой молочной сывороткой, меланжем, начинкой фруктовой, медом, сухими духами, углеаммонийной солью, сахарной пудой. Взбивают эмульсию. После чего порциями вводят муку пшеничную высшего сорта. Формуют изделия смазывают меланжем и выпекают. При этом компоненты берут в определенном соотношении.Usage: to the field of food industry, in particular to the confectionery industry, and can be used for the preparation of butter cookies "Autumn sketch". The inventive first prepare a mixture of milk margarine, fried grape seed and sugar in a ratio of 2: 0.8: 0.2. Bring it to a homogeneous state and mix it with dry whey, melange, fruit filling, honey, dry perfume, ammonium carbonate, sugar pood. Beat the emulsion. After that, premium wheat flour is introduced in portions. Molded products are smeared with melange and baked. In this case, the components are taken in a certain ratio.
RU94034278A 1994-09-28 1994-09-28 Composition for rich pastry preparing RU2049401C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU94034278A RU2049401C1 (en) 1994-09-28 1994-09-28 Composition for rich pastry preparing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU94034278A RU2049401C1 (en) 1994-09-28 1994-09-28 Composition for rich pastry preparing

Publications (2)

Publication Number Publication Date
RU2049401C1 RU2049401C1 (en) 1995-12-10
RU94034278A true RU94034278A (en) 1997-03-10

Family

ID=20160590

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94034278A RU2049401C1 (en) 1994-09-28 1994-09-28 Composition for rich pastry preparing

Country Status (1)

Country Link
RU (1) RU2049401C1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103404574B (en) * 2013-08-27 2015-12-09 西北农林科技大学 A kind of banbury biscuit and preparation method thereof
CN103931691A (en) * 2014-03-12 2014-07-23 安徽金鹰农业科技有限公司 Grape seed biscuit powder and making method thereof
RU2625572C1 (en) * 2016-11-15 2017-07-17 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Butter biscuits of preventive purpose
RU2751211C1 (en) * 2020-08-04 2021-07-12 Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет технологий и управления имени К.Г. Разумовского (ПКУ)" Method for producing butter biscuits

Also Published As

Publication number Publication date
RU2049401C1 (en) 1995-12-10

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