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235000015173baked goods and baking mixesNutrition0.000titleabstract2
238000000034methodMethods0.000titleabstract2
238000001816coolingMethods0.000abstract2
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Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for baking bakery products of yeast-fermented dough includes making dough, forming thereof, proofing, preliminary baking, prompt cooling in a vacuum chamber, keeping in a cooling chamber and additional baking. The duration of the preliminary baking is at least 80 % of general time of baking products, and final baking thereof is carried out at a temperature of 190…210 °C.
UAU201306733U2013-05-292013-05-29Method for baking bakery products of yeast-fermented dough
UA85603U
(en)