| 摘要 |
Subject: gluten-free crackers. Ingredients in use: combination of semi-tough cheese with fat content of 36 to 48% or combination of different semi-tough or tough cheeses in precise proportions of potato starch, yeast extract, salt, natural cheese aroma, rice flour, corn flour, corn starch, modified corn starch, vegetal potato fibres, sugar, diphosphate disodium, soda, monoglycerine fatty acids, and natural flavours and aromas. Preparation method: thermal treatment of ingredients with use of vapour, creation of dough in temperature of 50 to 60 deg. Celsius, cutting into pieces of the recipe ingredients and addition of dry vapour for the creation of dough. |
