| 摘要 |
Method characterised in that it consists in mixing water, milk, sea salt, baker's yeast, rapeseed oil, roasted barley and an additive, in heating this mixture to a temperature lying between 20 DEG C and 25 DEG C, in leaving it to macerate for a period of approximately 20 minutes, in adding ground rice (flour) and wheat flour to this mixture whilst continuing to mix in a kneader for a period of approximately 15 minutes, in cutting the dough thus obtained with the aid of a cutter, in depositing the pieces obtained onto a suitable plate, in leaving the dough to rise in a warming oven which has a temperature lying between 30 DEG C and 40 DEG C and a degree of humidity lying between 75 DEG and 85 DEG , in soaking the pieces thus obtained in a bath of brine with the aid of a dipping machine for approximately one minute, in covering them with a sheet of silicon paper, in turning over the whole and depositing it on a perforated plate which is slid into a trolley which is then placed in a freezer at a temperature lying between -35 DEG C and -45 DEG C for approximately 20 minutes, and finally in packaging these pieces and storing them in a cold room at a temperature of approximately -20 DEG C.
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