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Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
According to the method, is produced dry yeast which is used in the food industry, especially for making bread baker's products, and confectionaries. Hips or briar leaves, sage, lime blossom or leaves, camomile and hop are used for preparing it. First of all the hop is ground to particle sizes 40-180 micron. The content of the . .-acids is determined. Particular quantity and ratio of the other herbs is separately ground, homogenized and the obtained fine powder is used directly in the manufacture. The hop quantity based on the rest of the herbs and the ratio of the ingredients of the mixture is determined after the exact content of the Ó - acides in the hop is known.
BG93973A1991-03-051991-03-05Method for the preparation of dry yeast
BG93973A
(en)