RU2014136868A - The composition of the dough for the production of flour confectionery - Google Patents
The composition of the dough for the production of flour confectionery Download PDFInfo
- Publication number
- RU2014136868A RU2014136868A RU2014136868A RU2014136868A RU2014136868A RU 2014136868 A RU2014136868 A RU 2014136868A RU 2014136868 A RU2014136868 A RU 2014136868A RU 2014136868 A RU2014136868 A RU 2014136868A RU 2014136868 A RU2014136868 A RU 2014136868A
- Authority
- RU
- Russia
- Prior art keywords
- dough
- flour
- composition
- production
- flour confectionery
- Prior art date
Links
- 235000013312 flour Nutrition 0.000 title claims abstract 8
- 235000009508 confectionery Nutrition 0.000 title claims abstract 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract 3
- 235000013601 eggs Nutrition 0.000 claims abstract 3
- 235000021552 granulated sugar Nutrition 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Состав теста для производства мучного кондитерского изделия, включающий яйца, муку, сахар-песок, соду и воду, отличающийся тем, что он содержит ржаную обдирную муку при следующем соотношении компонентов, мас.%:The composition of the dough for the production of flour confectionery, including eggs, flour, granulated sugar, soda and water, characterized in that it contains peeled rye flour in the following ratio, wt.%:
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014136868/13A RU2589798C2 (en) | 2014-09-10 | 2014-09-10 | Dough composition for production of flour confectionary product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2014136868/13A RU2589798C2 (en) | 2014-09-10 | 2014-09-10 | Dough composition for production of flour confectionary product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2014136868A true RU2014136868A (en) | 2016-04-10 |
| RU2589798C2 RU2589798C2 (en) | 2016-07-10 |
Family
ID=55647434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2014136868/13A RU2589798C2 (en) | 2014-09-10 | 2014-09-10 | Dough composition for production of flour confectionary product |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2589798C2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2761650C1 (en) * | 2021-05-14 | 2021-12-13 | Федеральное государственное учреждение «Федеральный исследовательский центр «Фундаментальные основы биотехнологии» Российской академии наук» | Dough composition for the production of flour confectionery |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2256329C1 (en) * | 2004-02-04 | 2005-07-20 | Орловский государственный технический университет (ОрелГТУ) | Method for producing of biscuit semi-finished product |
| RU2423852C2 (en) * | 2009-10-19 | 2011-07-20 | Государственное учреждение Зональный научно-исследовательский институт сельского хозяйства Северо-Востока им. Н.В. Рудницкого | Composition for "krepysh" short pastry production |
-
2014
- 2014-09-10 RU RU2014136868/13A patent/RU2589798C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2589798C2 (en) | 2016-07-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| HE9A | Changing address for correspondence with an applicant | ||
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20160911 |