Making bread using vegetables or fruit, for sale as baked wares, pastries and in restaurants, replaces about one third of flour in dough by vegetable or flesh of fruit

摘要

In the bread dough composition to be cooked, at least 30% of the flour is replaced by a vegetable product or the flesh of specific fruits. The vegetable is fresh or dehydrated, e.g. courgette, aubergine, tomato or a mixture of them. The vegetables are grated or crushed before mixing with flour. The vegetable product is an olive puree. It comprises 30-50% or 35-45%. The flour has a gluten, meal, finest flour, oat, rye or soya basis. It is wholemeal- or a strong (high gluten) flour. The flour or vegetable product are from an organic growing source. An independent claim is included for the corresponding bread.