FERTIGTEIGEN

FERTIGTEIGEN

Improved ready-to-bake frozen, laminated doughs comprise: a flour component and, based on the weight of the flour: 45-70 wt. % water 5-10 wt. % yeast 0.1-4.0 wt. % emulsifier the flour-component being composed of: 80-99 wt. % natural flour 20-1 wt. % artificial flour the artificial flour consisting...

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Hauptverfasser: DIJKSHOORN, JACOBUS, NL-3137 PD VLAARDIGEN, NL, HAMELEERS-V. BILSEN, DANIELLE GERTRUDE J.L., NL-3511 MZ UTRECHT, NL, SANDERS, JOHANNES CORNELIS, NL-3137 AJ VLAARDINGEN, NL, HEMELAAR, MARIA JOHANNA A.T., NL-3037 LJ ROTTERDAM, NL
Format: Patent
Sprache:ger
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:Improved ready-to-bake frozen, laminated doughs comprise: a flour component and, based on the weight of the flour: 45-70 wt. % water 5-10 wt. % yeast 0.1-4.0 wt. % emulsifier the flour-component being composed of: 80-99 wt. % natural flour 20-1 wt. % artificial flour the artificial flour consisting of: 30-70 wt. % protein 70-30 wt. % modified starch The laminated product has 8-80 fatlayers and contains, based on the weight of the flour, 35-85 wt. % fat.