New preferment concentrate and process for bakery products
1985
Lynn, C.
The characteristics, production, custom-designed process, and cost-effectiveness of a concentrated ferment for use in bakery products are described. The concentrate is manufactured in granulated form by a process that utilizes live cultures and the end products complemented by the cultures. The concentrate only requires a 1 hour ferment and is very stable, having a minimum shelf life of 6 months. The prefermentation tanks may be 50 -70% smaller since the concentrate ferment only requires 25% flour in the preferement. Fermentation losses were reduced over 1%. (wz)
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Эту запись предоставил National Agricultural Library