Method of manufacturing refrigerated dough

摘要

A method of manufacturing refrigerated sweet dough at or below 70 degrees Fahrenheit or thereabout without cooling the flour below about 75 degrees F. is disclosed which comprises combining flour, water, ice, and fat to form a dough; mixing said dough to develop the gluten; adding sugar and leavener to said developed dough wherein said sugar is chosen to maintain the temperature of said dough at or below 70 degrees Fahrenheit or thereabout; and mixing said dough with said sugar and said leavener to evenly distribute said sugar and said leavener throughout said dough.