RU2008125861A - METHOD FOR PRODUCING COOKIES WITH A START - Google Patents
METHOD FOR PRODUCING COOKIES WITH A START Download PDFInfo
- Publication number
- RU2008125861A RU2008125861A RU2008125861/13A RU2008125861A RU2008125861A RU 2008125861 A RU2008125861 A RU 2008125861A RU 2008125861/13 A RU2008125861/13 A RU 2008125861/13A RU 2008125861 A RU2008125861 A RU 2008125861A RU 2008125861 A RU2008125861 A RU 2008125861A
- Authority
- RU
- Russia
- Prior art keywords
- filling
- ratio
- biscuits
- whole
- mixture
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 235000014510 cooky Nutrition 0.000 title claims 2
- 239000000203 mixture Substances 0.000 claims abstract 10
- 235000015895 biscuits Nutrition 0.000 claims abstract 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract 6
- 235000000346 sugar Nutrition 0.000 claims abstract 5
- 239000006188 syrup Substances 0.000 claims abstract 5
- 235000020357 syrup Nutrition 0.000 claims abstract 5
- 235000000832 Ayote Nutrition 0.000 claims abstract 4
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract 4
- 240000001980 Cucurbita pepo Species 0.000 claims abstract 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 108010010803 Gelatin Proteins 0.000 claims abstract 4
- 241000209140 Triticum Species 0.000 claims abstract 4
- 235000021307 Triticum Nutrition 0.000 claims abstract 4
- 239000000839 emulsion Substances 0.000 claims abstract 4
- 235000013312 flour Nutrition 0.000 claims abstract 4
- 229920000159 gelatin Polymers 0.000 claims abstract 4
- 239000008273 gelatin Substances 0.000 claims abstract 4
- 235000019322 gelatine Nutrition 0.000 claims abstract 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract 4
- 235000015136 pumpkin Nutrition 0.000 claims abstract 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract 2
- 239000012141 concentrate Substances 0.000 claims abstract 2
- 235000008504 concentrate Nutrition 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims abstract 2
- 238000002156 mixing Methods 0.000 claims abstract 2
- 238000003825 pressing Methods 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims abstract 2
- 238000002791 soaking Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
- 235000020985 whole grains Nutrition 0.000 claims abstract 2
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract 2
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- 235000021552 granulated sugar Nutrition 0.000 claims 1
- 241000219051 Fagopyrum Species 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000004576 sand Substances 0.000 abstract 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Способ производства печенья с начинкой, характеризуется тем, что готовят эмульсию путем последовательного смешивания меланжа, инвертного сиропа, жиросодержащего продукта, готовят смесь муки гречневой и из цельносмолотого зерна пшеницы, взятых в соотношении 1:9-2:3; затем замешивают тесто из подготовленной эмульсии и смеси муки гречневой и из цельносмолотого зерна пшеницы, формуют и выпекают; одновременно готовят начинку путем замачивания желатина в тыквенном пюре в соотношении 1:22, в набухшую смесь вносят сахар песок и уваривают до температуры 105°С, охлаждают до 60°С; затем накладывают печенье с начинкой в соотношении 65:35 вторым печеньем и прижимают их путем одноразового нажатия сверху на полученное изделие при следующем соотношении компонентов, мас.%: ! печенье: ! Мука из цельносмолотого зерна пшеницы30,33-20,22Мука гречневая3,37-13,48Сахарная пудра13,12-14,04Жиросодержащий продукт8,43-8,82Инвертный сироп1,7-1,76Меланж2,33-2,45Соль0,3Сода0,29-0,31Экстракт ячменно-солодовый0,24-0,26Ароматизатор0,04-0,06Фосфатидный концентрат0,33-0,45ВодаПо расчету ! начинка: ! Тыквенное пюре18,26-18,92Сахар-песок14,91-15,66Патока0,03-0,08Желатин0,83-0,86Кислота лимонная0,11-0,23A method for the production of biscuits with filling, characterized in that an emulsion is prepared by sequentially mixing melange, invert syrup, a fat-containing product, a mixture of buckwheat and whole-ground wheat is taken, taken in a ratio of 1: 9-2: 3; then knead the dough from the prepared emulsion and a mixture of buckwheat flour and whole-grain wheat, molded and baked; at the same time prepare the filling by soaking the gelatin in pumpkin puree in a ratio of 1:22, add sugar to the swollen mixture and boil it to a temperature of 105 ° C, cool to 60 ° C; then put biscuits with filling in the ratio of 65:35 with the second biscuit and press them by pressing once on top of the product in the following ratio of components, wt.%:! biscuits: ! Whole-wheat flour 30.33-20.22 Buckwheat flour 3.37-13.48 Powdered sugar 13.12-14.04 Fat-containing product 8.43-8.82 Invert syrup 1.7-1.76 Melange 2.33-2.45 Salt 0.3 Soda 0.29- 0.31 Barley-malt extract 0.24-0.26 Flavor 0.04-0.06 Phosphatide concentrate 0.33-0.45 Water According to calculation! filling:! Pumpkin puree 18.26-18.92 Sugar, sand 14.91-15.66 Treacle 0.03-0.08 Gelatin 0.83-0.86 Citric acid 0.11-0.23
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008125861/13A RU2386253C2 (en) | 2008-06-24 | 2008-06-24 | Production method of biscuits with filling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008125861/13A RU2386253C2 (en) | 2008-06-24 | 2008-06-24 | Production method of biscuits with filling |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008125861A true RU2008125861A (en) | 2009-12-27 |
| RU2386253C2 RU2386253C2 (en) | 2010-04-20 |
Family
ID=41642648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008125861/13A RU2386253C2 (en) | 2008-06-24 | 2008-06-24 | Production method of biscuits with filling |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2386253C2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2517856C1 (en) * | 2012-10-26 | 2014-06-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Тюменская государственная сельскохозяйственная академия" | Flour confectionery products manufacture method |
| CN102960404A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat cake and making method thereof |
| RU2589796C2 (en) * | 2014-09-10 | 2016-07-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Государственный университет - учебно-научно-производственный комплекс" (ФГБОУ ВПО "Госуниверситет-УНПК") | Dough composition for production of a shortbread semi-product |
| CN108669189A (en) * | 2018-08-28 | 2018-10-19 | 安徽大大食品有限公司 | A kind of sugar Graham cracker and its processing method less |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2153806C1 (en) * | 1999-12-29 | 2000-08-10 | Бернштейн Татьяна Сауловна | Mixture for cookie preparation |
| RU2161408C1 (en) * | 2000-07-11 | 2001-01-10 | Бернштейн Татьяна Сауловна | Method of producing cookie with filling |
| RU2240695C2 (en) * | 2002-06-05 | 2004-11-27 | Общество с ограниченной ответственностью "Фламинго-Маркет" | Composition for preparing of biscuit with fruit filler |
-
2008
- 2008-06-24 RU RU2008125861/13A patent/RU2386253C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2386253C2 (en) | 2010-04-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20100625 |