DOUGHNUT CAKE AND ITS PRODUCTION

PURPOSE:To obtain a new doughnut cake different in shape and eating style from conventional doughnut cakes. CONSTITUTION:Dough at least containing 100-70 pts.wt. of soft flour, 20-40 pts.wt. of saccharide, 0.5-3 pts.wt. of a swelling agent and 40-60 pts.wt. of cow milk or water is prepared and this...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	AOYANAGI YOSHIHIKO
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:To obtain a new doughnut cake different in shape and eating style from conventional doughnut cakes. CONSTITUTION:Dough at least containing 100-70 pts.wt. of soft flour, 20-40 pts.wt. of saccharide, 0.5-3 pts.wt. of a swelling agent and 40-60 pts.wt. of cow milk or water is prepared and this dough is divided in the range of about 10-30 g and formed in globes and this globular dough is fried for about 1-5min in an oil tank heated from about 160 deg.C to about 190 deg.C and then cooled to produce globular doughnut cake. This doughnut cake is packed in a bag together with a container in which jam, honey, etc., is sealed to provide doughnut, cake packed in the bag. The doughnut cake is eaten by spreading the jam, etc., in the container onto the cake.