BAKING DOUGH PREPARATION METHOD
- Added: 18.05.2020
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Description
A method of preparing yeast-free dough for baking bakery products, comprising dosing into a sealed tank a kneading container of basic and auxiliary raw materials, replacing them in the medium of carbon dioxide injected into the tank under pressure, discharging a dough characterized in that water is supplied to the raw material tank; pre-carbonated carbon dioxide for loosening the dough, wherein the carbonated water is supplied after being injected into the carbon dioxide tank; and the kneading in the kneading vessel is carried out at a pressure of 4-5 atm.
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sb.cdw-8.
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