METHOD FOR MAKING CAKES

PROBLEM TO BE SOLVED: To provide cakes excellent in palate feeling such as melting feeling, moist feeling and crisp feeling in the mouth without generating dents in baked dough after having been baked, and having a large specific volume (volume) by blending egg yolk and water in high rates. SOLUTION...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	HIGASHI MAKOTO, OGIWARA SHINICHI, UETOKO AKIHIRO, SHIMOKUBO KEN, UCHIKOSHI MASANOBU
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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