Process for the production of bread.

摘要

The process aims to prepare deep-frozen pieces of dough which can be baked directly after leaving the freezer. To this end, a flour with a high milling value, with 2% of yeast and 500 ppm of ascorbic acid, is used. After dividing the dough, relaxation is extended up to 60 minutes. It is thus possible, after finishing, to deep-freeze the pieces of dough and to cook them straight from the freezer.