UA107166C2 - Method for producing shortbread coockies - Google Patents
Method for producing shortbread coockiesInfo
- Publication number
- UA107166C2 UA107166C2 UAA201312992A UAA201312992A UA107166C2 UA 107166 C2 UA107166 C2 UA 107166C2 UA A201312992 A UAA201312992 A UA A201312992A UA A201312992 A UAA201312992 A UA A201312992A UA 107166 C2 UA107166 C2 UA 107166C2
- Authority
- UA
- Ukraine
- Prior art keywords
- shortbread
- coockies
- producing
- egg
- mixing
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000014510 cooky Nutrition 0.000 abstract 2
- 239000002960 lipid emulsion Substances 0.000 abstract 2
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 150000001746 carotenes Chemical class 0.000 abstract 1
- 235000005473 carotenes Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000945 filler Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the food industry, namely to a process for the production of shortbread cookies and includes the preparation of raw materials, mixing of egg-fat emulsion, kneading dough, baking cookies, cooling and packaging of biscuits. According to the invention at the stage of mixing the egg-fat emulsion the carotene-containing filler "Carrot honey" is added in the amount of 6-11%, and the baking of product is carried out at a temperature of 160-170 C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAA201312992A UA107166C2 (en) | 2013-11-08 | 2013-11-08 | Method for producing shortbread coockies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAA201312992A UA107166C2 (en) | 2013-11-08 | 2013-11-08 | Method for producing shortbread coockies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA107166C2 true UA107166C2 (en) | 2014-11-25 |
Family
ID=52681525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAA201312992A UA107166C2 (en) | 2013-11-08 | 2013-11-08 | Method for producing shortbread coockies |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA107166C2 (en) |
-
2013
- 2013-11-08 UA UAA201312992A patent/UA107166C2/en unknown
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