RU2012145817A - METHOD FOR PRODUCING FLOUR CONFECTIONERY GOODS - Google Patents
METHOD FOR PRODUCING FLOUR CONFECTIONERY GOODS Download PDFInfo
- Publication number
- RU2012145817A RU2012145817A RU2012145817/13A RU2012145817A RU2012145817A RU 2012145817 A RU2012145817 A RU 2012145817A RU 2012145817/13 A RU2012145817/13 A RU 2012145817/13A RU 2012145817 A RU2012145817 A RU 2012145817A RU 2012145817 A RU2012145817 A RU 2012145817A
- Authority
- RU
- Russia
- Prior art keywords
- flour
- pigmented
- barley
- flour confectionery
- grain
- Prior art date
Links
- 235000013312 flour Nutrition 0.000 title claims abstract 11
- 235000009508 confectionery Nutrition 0.000 title claims abstract 3
- 238000004519 manufacturing process Methods 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract 4
- 241000209140 Triticum Species 0.000 claims abstract 4
- 235000021307 Triticum Nutrition 0.000 claims abstract 4
- 235000013339 cereals Nutrition 0.000 claims abstract 4
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract 3
- 238000004898 kneading Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims abstract 2
Landscapes
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Способ приготовления мучного кондитерского изделия, предусматривающий замес теста из пшеничной муки, отличающийся тем, что дополнительно используют муку, полученную из зерна пигментированного голозерного ячменя Гранал 32, при соотношении:мука пшеничная - 50%;мука из зерна пигментированного голозерного ячменя Гранул 32 - 50%.A method of preparing a flour confectionery product, which involves kneading dough from wheat flour, characterized in that it additionally uses flour obtained from granulated pigmented grain barley Granal 32, with a ratio of: wheat flour - 50%; flour made from pigmented grain barley barley 32 - 50% .
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012145817/13A RU2517856C1 (en) | 2012-10-26 | 2012-10-26 | Flour confectionery products manufacture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012145817/13A RU2517856C1 (en) | 2012-10-26 | 2012-10-26 | Flour confectionery products manufacture method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2012145817A true RU2012145817A (en) | 2014-05-10 |
| RU2517856C1 RU2517856C1 (en) | 2014-06-10 |
Family
ID=50629173
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012145817/13A RU2517856C1 (en) | 2012-10-26 | 2012-10-26 | Flour confectionery products manufacture method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2517856C1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2598040C2 (en) * | 2015-02-03 | 2016-09-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Государственный университет - учебно-научно-производственный комплекс" (ФГБОУ ВПО "Госуниверситет-УНПК") | Method of sponge semi-product for production |
| RU2640348C1 (en) * | 2016-08-15 | 2017-12-27 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Государственный аграрный университет Северного Зауралья" (ФГБОУ ВО ГАУ Северного Зауралья) | Bread production method |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2345533C2 (en) * | 2007-02-01 | 2009-02-10 | Общество С Ограниченной Ответственностью "Объединенные Кондитеры" | Sugar cookie making method |
| RU2386253C2 (en) * | 2008-06-24 | 2010-04-20 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Production method of biscuits with filling |
| RU2449542C2 (en) * | 2010-07-05 | 2012-05-10 | Государственное образовательное учреждение высшего профессионального образования "Орловский государственный технический университет" (ОрелГТУ) | Dough composition for cakes production |
-
2012
- 2012-10-26 RU RU2012145817/13A patent/RU2517856C1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2517856C1 (en) | 2014-06-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3127428A4 (en) | Cohesiveness-improving agent for bread or other grain flour puffed food products | |
| EP3183241A4 (en) | Catalyst and process for producing 2,5-furandicarboxylic acid from hydromethylfurfural in water | |
| MX362856B (en) | Dough or batter comprising functionalized grains. | |
| IT1403080B1 (en) | APPARATUS FOR THE PRODUCTION OF MOZZARELLA FILATA OR OTHER SOFT CASEARY PRODUCT, PARTICULARLY FOR PIZZAS, PANINI, PIADINE ETC., STARTING FROM FROZEN RAW MATERIAL. | |
| WO2014087237A3 (en) | Chocolate product | |
| MY186185A (en) | Encapsulated fillings | |
| WO2014182897A3 (en) | Compositions and methods for the production of gluten free food products | |
| RU2012145817A (en) | METHOD FOR PRODUCING FLOUR CONFECTIONERY GOODS | |
| MX2017014773A (en) | Noodles and noodle dough containing a microalgal flour. | |
| HUE044235T2 (en) | Method for the treatment of corn kernels intended for the production of popcorn using microwave appliances, and resulting product | |
| PL3086650T3 (en) | Process for the production of a pre-dough for making wheat-based bakery goods, which uses staled wheat bread | |
| MX2017016956A (en) | Process for the fortification of nixtamalized products with microcappsules containing iron and folic acid. | |
| UA78897U (en) | Dietetic macaroni product | |
| UA83989U (en) | Composition for making a biscuit half-finished product | |
| UA83250U (en) | Composition of ingredients for making a half-finished biscuit product | |
| TH11559A3 (en) | Whole Wheat Bread Production Recipe, Jasmine Brown Rice | |
| TH11559C3 (en) | Whole Wheat Bread Production Recipe, Jasmine Brown Rice | |
| PH22017000566U1 (en) | FORMULATION OF MORINGA (Moringa oliefera) CRACKERS | |
| UA105972U (en) | Composition for making biscuit semi-finished product | |
| UA83249U (en) | Composition of ingredients for making a half-finished biscuit product | |
| UA105977C2 (en) | Biscuit half-finished product for diabetics | |
| TH112143A (en) | Process for the production of bakery products | |
| UA78895U (en) | Frozen food product comprising macaroni and sauce | |
| UA104088U (en) | Sponge cake mix | |
| PH22014000618U1 (en) | Process of preparing a ready to use multi-nutrient composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20151027 |