http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2254735-C1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2003-10-30^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-06-27^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_186dc3f749ebd7f6b4600cc1cff2288a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8e7b067f3598b2b33abde1a715af9e8 |
| publicationDate | 2005-06-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2254735-C1 |
| titleOfInvention | Fancy cake "puff pastry with fresh fruits" |
| abstract | FIELD: food-processing industry, in particular, production of farinaceous confectioneries. n SUBSTANCE: fancy cake is baked farinaceous semi-finished product made in the form of layers arranged one above another and layered with aerated cream and decorating layer formed from ground fruits including fresh kiwi and stewed peach preliminarily treated with jelly and applied onto top layer. For preparing dough for farinaceous semi-finished product, mixture of top-grade wheat flour, water and citric acid is provided. Said components are used in amounts providing moisture content of mixture ranging between 41-44%. Mixture is held for 28-35 min for swelling of gluten. Resultant dough is rolled, layered with softened margarine, mélange and edible salt, rolled and cooled in several stages. Each part is formed as sheet and baked at temperature of 230-240°C. Aerated cream is 20-30%-fat cream produced with the use of vegetable fats and strawberry jam added at the end of aeration procedure. Components for preparing of fancy cake are used in the ratio (weight parts): for farinaceous semi-finished product: top-grade wheat flour 65-66; margarine 42-44; mélange 3.3-3.4; edible salt 0.5-0.53; citric acid 0.038-0.04; for aerated layer: vegetable fats 65-70; strawberry jam 24-25; for decorating layer: fresh kiwi 24-25; stewed peach 24-25; jelly 24-25. Jelly is prepared by whipping egg albumen with water heated to temperature of 35-40°C, with egg albumen and water ratio making 3:1, with following portioned adding of powdered sugar used in an amount of 60-70% by weight of jelly. Fancy cake has regular stable shape with clearly defined layers, attractive appearance and may be stored for about 7 days. n EFFECT: improved quality, soft consistency and prolonged shelf life. n 2 cl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2735217-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9808017-B2 |
| priorityDate | 2003-10-30^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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