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RU93036666A - METHOD OF PRODUCTION OF CRACKER - Google Patents

METHOD OF PRODUCTION OF CRACKER

Info

Publication number
RU93036666A
RU93036666A RU93036666/13A RU93036666A RU93036666A RU 93036666 A RU93036666 A RU 93036666A RU 93036666/13 A RU93036666/13 A RU 93036666/13A RU 93036666 A RU93036666 A RU 93036666A RU 93036666 A RU93036666 A RU 93036666A
Authority
RU
Russia
Prior art keywords
mixture
production
cracker
milk
components
Prior art date
Application number
RU93036666/13A
Other languages
Russian (ru)
Other versions
RU2036585C1 (en
Inventor
Л.Т. Гавриш
Е.М. Гарманова
А.П. Матушанский
А.И. Михайлов
И.Т. Ноздрачева
Н.В. Сироткин
Original Assignee
Товарищество с ограниченной ответственностью "Кондитер"
Filing date
Publication date
Application filed by Товарищество с ограниченной ответственностью "Кондитер" filed Critical Товарищество с ограниченной ответственностью "Кондитер"
Priority to RU93036666A priority Critical patent/RU2036585C1/en
Priority claimed from RU93036666A external-priority patent/RU2036585C1/en
Application granted granted Critical
Publication of RU2036585C1 publication Critical patent/RU2036585C1/en
Publication of RU93036666A publication Critical patent/RU93036666A/en

Links

Claims (1)

Способ относится к технологии производства кондитерских изделий и может быть использован в производстве сухого печенья (крекера). Способ предусматривает приготовление смеси сыпучих компонентов, эмульсии, приготовление, расстойку и прокатку теста, глазирование молочной смесью, в состав которой входят молоко сухое и инвертный сироп в процентном соотношении 1 : 0,7 от общей массы рецептурных компонентов, а приготовление смеси производят при температуре взбивания 25 - 30oС в течение 30 - 40 мин.The method relates to the production technology of confectionery and can be used in the production of dry biscuits (cracker). The method involves the preparation of a mixture of bulk components, emulsions, cooking, proofing and rolling dough, glazing with a milk mixture, which consists of milk powder and invert syrup in a percentage ratio of 1: 0.7 of the total mass of the recipe components, and the mixture is prepared at beating temperature 25 - 30 o С for 30 - 40 minutes.
RU93036666A 1993-07-13 1993-07-13 Method for production of crackers RU2036585C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU93036666A RU2036585C1 (en) 1993-07-13 1993-07-13 Method for production of crackers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU93036666A RU2036585C1 (en) 1993-07-13 1993-07-13 Method for production of crackers

Publications (2)

Publication Number Publication Date
RU2036585C1 RU2036585C1 (en) 1995-06-09
RU93036666A true RU93036666A (en) 1996-04-20

Family

ID=20145176

Family Applications (1)

Application Number Title Priority Date Filing Date
RU93036666A RU2036585C1 (en) 1993-07-13 1993-07-13 Method for production of crackers

Country Status (1)

Country Link
RU (1) RU2036585C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2352125C2 (en) * 2007-05-22 2009-04-20 Общество с ограниченной ответственностью "Орион пищепром" Bakery product preparation method

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