| 摘要 |
<p>Process for the preparation of a ready-for-use compound flour for the purpose of preparing in particular bread-dough or cake-dough, and other bread and/or cake specialities, characterised in that it consists in: a) preparing a complete flour from the various cereals chosen and obtained by grinding the said cereals without addition of water, until a particle size of the order of 40 to 200 mu is obtained, the moisture level being less than 9%, b) preparing a yeast activator, containing in particular enzymes, leaven, malt, ascorbic acid and/or citric or acetic acid or gluten or emulsifier, c) preparing a concentrated dry yeast which is coated with rehydrating substance and which is packed under vacuum, d) adding the said dry yeast and the said activator to the micronised complete flour, e) adding white flour to the mixture thus obtained in a proportion of 80 to 90% by weight based on the product finally obtained, and f) packing under vacuum the ready-for-use compound flour thus obtained.</p> |
