GB680447A - Bread products and process for the production thereof - Google Patents

Abstract

Dough is divided into uniform pellets, the pellets are dried at 75-120 DEG F. for 5 min. to produce a crust thereon, and are thereafter dried at 120-200 DEG F. to below 7 per cent moisture content. The dried pellets may be ground. Examples are concerned with dividing into pieces of size 1/8 -\ba1/2 inch a sponge prepared from wheat flour, water, yeast and ammonium phosphate, and a dough prepared from rye flour, water, yeast and sour rye dough from a previous batch, allowing the pieces to gravitate over a period of 65 min. down a slightly inclined rotary drier having a temperature of 100 DEG F. at the inlet end and a temperature of 180 DEG F. at the outlet end, and grinding the dried pieces, which are of water content 1 per cent, to a flour, with employing the wheat flour product for mixing with wheat flour in preparing a dough from which is baked bread loaves, with employing the rye flour product for mixing with rye flour, or rye and wheat flours, in preparing a dough from which is baked bread loaves, and with employing the wheat flour product for mixing with sugar, milk powder, egg yolk, baking soda, salt, shortening, cake flour, sodium phosphate and water to prepare a material which is shaped and fried to doughnuts.