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Priority to UAU201502444UpriorityCriticalpatent/UA100901U/en
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Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for making bakery products involves the preparing and dispensing raw materials, kneading dough, fermenting thereof, distributing, forming, proofing dough pieces and baking thereof. The dough is kneaded on the basis of a pre-cooked liquid half-finished product, which is prepared by mixing certain components, in particular a dry milk product in an amount of 6-8% from the weight of flour, a surface-active substance, namely Panodan 2020, taken in an amount of 0.4-0.6% from the weight of flour, margarine, taken in an amount of 7-8% from the weight of flour, granulated sugar in an amount of 7-8% from the weight of flour and vitamin D in an amount of 0.0060-0.0062% from the weight of flour, with water of a temperature of 45-50 °C, taken in an amount of 65-85% of the total estimated amount thereof. Further the obtained the mixture is dispersed for 4-6 min.
UAU201502444U2015-03-182015-03-18Method for making butter products of the prophylactic purpose
UA100901U
(en)