UA52201U - Method for making macaroni products - Google Patents
Method for making macaroni productsInfo
- Publication number
- UA52201U UA52201U UAU201007707U UAU201007707U UA52201U UA 52201 U UA52201 U UA 52201U UA U201007707 U UAU201007707 U UA U201007707U UA U201007707 U UAU201007707 U UA U201007707U UA 52201 U UA52201 U UA 52201U
- Authority
- UA
- Ukraine
- Prior art keywords
- macaroni
- dough
- finished product
- cutting
- water
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 3
- 238000005520 cutting process Methods 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 238000007664 blowing Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 230000000087 stabilizing effect Effects 0.000 abstract 1
Landscapes
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A method for making macaroni products includes mixing flour and water, prepared to production beforehand, preparing dough, pressing thereof, cutting a technical half-finished product for obtaining a half-finished product of macaroni products, cutting, blowing, drying, stabilizing the half-finished product of macaroni product and cooling the macaroni. A mixture of high grade baker’s wheat flour and oat flour obtained by means of grinding whole oat grain is taken in a ratio of 60:40-50:50. In doing so the cold type of dough kneading is used with a temperature of the water for dough kneading of 25 °C, and a moisture content of the dough is accepted as that equal to 37-38 %.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201007707U UA52201U (en) | 2010-06-18 | 2010-06-18 | Method for making macaroni products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201007707U UA52201U (en) | 2010-06-18 | 2010-06-18 | Method for making macaroni products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA52201U true UA52201U (en) | 2010-08-10 |
Family
ID=50734503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU201007707U UA52201U (en) | 2010-06-18 | 2010-06-18 | Method for making macaroni products |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA52201U (en) |
-
2010
- 2010-06-18 UA UAU201007707U patent/UA52201U/en unknown
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