| 摘要 |
<p>The invention relates to a kneadable bread improving additive comprising a fat fraction, a particle fraction and if necessary water, said particle fraction consisting of at least two components in particle form, which components are selected in addition to sugar from a group which comprises meal of cereals and/or of leguminous plants, glutens, starches, milk derivates, and in which the weight ratio of the particle fraction / added fat fraction lies between 75 : 25 and 50 : 50, and preferably between 60 : 40 and 50 : 50, and the consistency of which is substantially not dependent on temperature when this is between 5-30 degrees C; preferably the fat fraction has an even melting range between 5-30 degrees C. Further the invention relates to a packaging comprising the bread improving additive in according to the invention in a dosed quantity which is geared as a whole to a determined bread preparation formula, and to a method for manufacturing said bread improving additive, whereby the particle fraction and the fat fraction are mixed in quantities to form a homogeneous mixture such that the weight ratio of the powder fraction / fat fraction lies between 75 : 25 and 50 : 50, and preferably between 60 : 40 and 50 : 50, and the homogeneous mixture has a consistency which is substantially not dependent on temperature when this is between 5-30 degrees C. Finally the invention relates to the use thereof.</p> |
