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Priority to ES555234ApriorityCriticalpatent/ES555234A0/en
Publication of ES8707083A3publicationCriticalpatent/ES8707083A3/en
Publication of ES555234A0publicationCriticalpatent/ES555234A0/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
The process consists of (a) mixng 23 wt.% wheat flour with 77% water; (b) allowing the mixt. to stand at 30 deg.C for 4 to 5 days to obtain leaven; (c) mixing the leaven with water and flour; (d) kneading the mixt.; (e) drying by spraying; and (f) allowing the kneaded mass to stand for 6 hours.