UA152653U - METHOD OF MAKING GLUTEN-FREE GRISSINI - Google Patents
METHOD OF MAKING GLUTEN-FREE GRISSINI Download PDFInfo
- Publication number
- UA152653U UA152653U UAU202201732U UAU202201732U UA152653U UA 152653 U UA152653 U UA 152653U UA U202201732 U UAU202201732 U UA U202201732U UA U202201732 U UAU202201732 U UA U202201732U UA 152653 U UA152653 U UA 152653U
- Authority
- UA
- Ukraine
- Prior art keywords
- grissini
- free
- making gluten
- dough
- kneading
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 3
- 244000045195 Cicer arietinum Species 0.000 abstract 2
- 235000010523 Cicer arietinum Nutrition 0.000 abstract 2
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000014121 butter Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 235000011617 hard cheese Nutrition 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Спосіб виготовлення безглютенових гріссіні передбачає поєднання розм'якшеного вершкового масла із подрібненим твердим сиром, заміс тіста, формування, випікання. На етапі замісу тіста вносять суміш борошна нутового і кукурудзяного з іншими інгредієнтами, при наступному співвідношенні компонентів, мас. %: борошно нутове 33,25-29,32 борошно кукурудзяне 6,00-9,99 сир твердий 25,74-25,72 вершкове масло 25,74-25,72 паприка 1,03-1,02 яйця курячі 8,24-8,23.The method of making gluten-free grissini involves combining softened butter with crushed hard cheese, kneading the dough, forming, baking. At the stage of kneading the dough, a mixture of chickpea and corn flour is added with other ingredients, with the following ratio of components, mass. %: chickpea flour 33.25-29.32 corn flour 6.00-9.99 hard cheese 25.74-25.72 butter 25.74-25.72 paprika 1.03-1.02 chicken eggs 8, 24-8,23.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202201732U UA152653U (en) | 2022-05-26 | 2022-05-26 | METHOD OF MAKING GLUTEN-FREE GRISSINI |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202201732U UA152653U (en) | 2022-05-26 | 2022-05-26 | METHOD OF MAKING GLUTEN-FREE GRISSINI |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA152653U true UA152653U (en) | 2023-03-29 |
Family
ID=88789996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU202201732U UA152653U (en) | 2022-05-26 | 2022-05-26 | METHOD OF MAKING GLUTEN-FREE GRISSINI |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA152653U (en) |
-
2022
- 2022-05-26 UA UAU202201732U patent/UA152653U/en unknown
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