| 摘要 |
The method is used in the food industry, and in particular in the confectionery industry. The semifinished products produced by the method are stored in two ways: either by shock freezing and by intermediate baking. Thus longer shelf life of the products is attained, without infringing their quality characteristics. Thus, there is an opportunity of always offering freshly baked dough products, reducing the commercial rejected production to a minimum. In addition, in accordance with the market method, products are offered, ready to be prepared under household conditions.
|
