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Bakery Products And Manufacturing Methods Therefor
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Abstract
A method provides preparing yeast suspension with use of the pressed yeast and water, preparing brew by mixing the rye fermented malt and hot water, making dough by mixing wheat flour, yeast suspension, brew of malt, salt and water, fermentation of the dough, cutting and baking, thus, after cutting, the pieces of the dough are treated by steam up to humidity of 48 % during 50-60 minutes. The temperature of water during baking the dough makes 32-35°С, baking of bread in the form of a loaf is carried out in the furnace on stone bottom, thus, as wheat flour is used wholemeal milling wheat flour in amount 95-105 kg, and as salt - iodinatied salt of 2-2,5 kg.
GEAU20060095222006-07-142006-07-14Method for manufacture of the black bread baked on stone bottom
GEU20071344Y
(en)