RU2010119892A - METHOD FOR PRODUCING SUGAR BISCUITS - Google Patents
METHOD FOR PRODUCING SUGAR BISCUITS Download PDFInfo
- Publication number
- RU2010119892A RU2010119892A RU2010119892/13A RU2010119892A RU2010119892A RU 2010119892 A RU2010119892 A RU 2010119892A RU 2010119892/13 A RU2010119892/13 A RU 2010119892/13A RU 2010119892 A RU2010119892 A RU 2010119892A RU 2010119892 A RU2010119892 A RU 2010119892A
- Authority
- RU
- Russia
- Prior art keywords
- pectin
- dough
- triticale
- sugar
- fat
- Prior art date
Links
- 235000000346 sugar Nutrition 0.000 title claims abstract 6
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 235000015895 biscuits Nutrition 0.000 title 1
- 239000000203 mixture Substances 0.000 claims abstract 7
- 235000019714 Triticale Nutrition 0.000 claims abstract 6
- 235000013312 flour Nutrition 0.000 claims abstract 6
- 235000010987 pectin Nutrition 0.000 claims abstract 6
- 229920001277 pectin Polymers 0.000 claims abstract 6
- 239000001814 pectin Substances 0.000 claims abstract 6
- 241000228158 x Triticosecale Species 0.000 claims abstract 6
- 235000019197 fats Nutrition 0.000 claims abstract 5
- 235000013345 egg yolk Nutrition 0.000 claims abstract 4
- 210000002969 egg yolk Anatomy 0.000 claims abstract 4
- 238000004898 kneading Methods 0.000 claims abstract 4
- 235000013310 margarine Nutrition 0.000 claims abstract 4
- 239000003264 margarine Substances 0.000 claims abstract 4
- 150000003839 salts Chemical class 0.000 claims abstract 4
- 235000014510 cooky Nutrition 0.000 claims abstract 2
- 238000001816 cooling Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims abstract 2
- 238000000465 moulding Methods 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 235000013339 cereals Nutrition 0.000 claims 1
- 235000021552 granulated sugar Nutrition 0.000 claims 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Способ производства сахарного печенья, включающий приготовление теста путем одновременного смешивания муки, сахара, жира, меланжа и соли, замес теста, формование и выпечку изделий при температуре 220-240°C с последующим охлаждением до 50°C, отличающийся тем, что используют тритикалевую муку с пектином при соотношении 100:1, в качестве жира берут маргарин при температуре +2-0°C, а в качестве меланжа - желтки яиц и смешивают при следующем соотношении, кг: ! Мука из зерна тритикале «Лидер» 554-560 Сахар-песок 210-230 Маргарин 270-290 Желтки яиц 90-93 Соль 0,5-0,6 Пектин CLASSIK AU 701 2,8-8,4, ! при этом смесь тритикале и пектина перед замесом выдерживают не более 30 мин, затем, после того как тесто приобрело влажность 37-45%, проводят отлежку в течение 100-120 мин, формуют изделие и выпекают. Method for the production of sugar cookies, including the preparation of dough by simultaneously mixing flour, sugar, fat, melange and salt, kneading dough, molding and baking products at a temperature of 220-240 ° C, followed by cooling to 50 ° C, characterized in that they use triticale flour with pectin at a ratio of 100: 1, margarine is taken as fat at a temperature of + 2-0 ° C, and egg yolks are used as melange and mixed in the following ratio, kg:! Leader triticale flour 554-560 Sugar 210-230 Margarine 270-290 Egg yolks 90-93 Salt 0.5-0.6 Pectin CLASSIK AU 701 2.8-8.4,! in this case, the mixture of triticale and pectin is kept for no more than 30 minutes before kneading, then, after the dough has acquired a moisture content of 37-45%, it is aged for 100-120 minutes, the product is formed and baked.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2010119892/13A RU2443113C2 (en) | 2010-05-18 | 2010-05-18 | Sugar cookie making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2010119892/13A RU2443113C2 (en) | 2010-05-18 | 2010-05-18 | Sugar cookie making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2010119892A true RU2010119892A (en) | 2011-11-27 |
| RU2443113C2 RU2443113C2 (en) | 2012-02-27 |
Family
ID=45317551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2010119892/13A RU2443113C2 (en) | 2010-05-18 | 2010-05-18 | Sugar cookie making method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2443113C2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2583617C1 (en) * | 2015-02-06 | 2016-05-10 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ"). | Method for production of flour confectionary products |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2177227C2 (en) * | 1999-11-15 | 2001-12-27 | Открытое акционерное общество "Воронежская кондитерская фабрика" | Composition for cookie preparation and method of its production |
| UA64411A (en) * | 2003-05-27 | 2004-02-16 | Nat Univ Food Technologies | Triticale flour bread |
| RU2275028C2 (en) * | 2004-06-15 | 2006-04-27 | Кубанский государственный аграрный университет | Bread production method |
| RU2267930C1 (en) * | 2004-06-15 | 2006-01-20 | Кубанский государственный аграрный университет | Method for bread production from triticale flour |
-
2010
- 2010-05-18 RU RU2010119892/13A patent/RU2443113C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2443113C2 (en) | 2012-02-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20120519 |