Prodn. of storable raw dough esp. for pizza

摘要

Prodn. of storable raw dough involves making a dough mix from flour, water and non-fermenting raising agent(s), with addn. of yeast, and stabilising the mix by cooling. The mix is made under conditions preventing fermentation of the yeast and the mix is chilled to a temp. below 4 deg.C, giving a fermentable raw dough. Also claimed is the fermentable dough contg. yeast produced in this way.