Відкрите Акціонерне Товариство "Львівський Хлібозавод №5 "
Открытое акционерное общество "Львовский хлебозавод №5 "
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Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A process for bread making of rye flour of peeled grinding and wheat flour on the basis of liquid lactic ferment, yeast, salt solution, caraway-seeds consists in dough dividing, proofing and bread baking. Liquid lactic ferment with moisture content of 70% is held for 3-3.5 hours at temperature of 26-30°C and used in the rate of 110-115% of flour weight. Honey is added to the dough. Dough prepared is held for 50-75 minutes at temperature of 280-310°C.
UA98031361A1998-03-181998-03-18Bread making process
UA32750A
(en)