Container for refrigerated dough

摘要

A method of forming a refrigerated dough product comprises the steps of forming a dough composition having a water content between about 27 and about 36 per cent by weight and having leavening agents present in amounts between about 1.0 and about 3.0 per cent by weight of the dough, placing an amount of the dough in a container, drawing a vacuum, sealing the dough in the container and developing the dough by cooling. $$