Fremgangsmåde til fremstilling af brødprodukter, specielt brødsnacks og lignende

摘要

For the production of bread snacks, the glutine in the bread dough is hydrolysed so that the dough no longer has any residual elasticity. A sheet obtained by successive rolling of the dough is then worked in a pasta-shaping machine to obtain bread shaped in the form of butterflies, shells, ears and the like.