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

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
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