| 摘要 |
The invention relates to a method and a product which, using conventional and basic systems and without the need for a particular system for defrosting and fermentation, achieves a optimum-quality product so that the consumer can determine whether same is fresh or originates from a defrosting process. In this way, a bread dough is achieved which is suitable for producing croissant-type products and all types of bread, of different shapes and sizes, and the post-baking quality of which is entirely favourable in terms of flavour, texture, appearance and volume, these characteristics not being altered after defrosting. |
