GB444553A - Improvements in the manufacture of chocolate bread and rusks - Google Patents

Abstract

A method of making chocolate bread or rusks from wheat flour, cocoa, and if desired, other known ingredients such as salt, sugar, honey, milk powder and flavouring, consists in mixing those substances in the dry state (first mixture), taking a portion of this mixture and mixing it with water or milk containing a mixture of butter and fat (so-called bread or rusk cream), mixing this second mixture with water or milk containing yeast (third mixture), mixing this third mixture with a further portion of the first mixture (fourth mixture), adding the last portion of the first mixture to the kneaded fourth mixture, and baking. In the case of rusks, a further portion of the first mixture may be added to the second mixture before the yeast is added, and a further portion of water or milk is added to the fourth mixture before the addition of the last portion of the first mixture. In the case of bread, the final mixture is rolled into balls, allowed to rise, kneaded, again allowed to rise and finally baked at a temperature below 150 DEG C. In the case of rusks, the mixture is allowed to rise both before and after the addition of the last portion of the first mixture and is then formed into balls which are placed on a greasy board and pressed flat; the flattened portions are placed on covered plates and allowed to rise, after which they are baked at a temperature below 200 DEG C., divided into two parts, and the parts dried at a temperature below 100 DEG C.