发明名称 |
BASE DI PIZZA E PROCEDIMENTO PER LASUA PREPARAZIONE |
摘要 |
A pizza base comprises a dough body made with yeast and with a minimum fat content of 2%, the body having only a small crumb structure similar to the structure of noodle dough (doughy structure which corresponds to that of a yeast dough that has not risen). For the manufacture of such a base, the dough body is subjected to fermentation for 25 to 35 minutes at a temperature of 30 to 41 DEG C and at a relative air humidity of 65 to 72%. |
申请公布号 |
IT8567818(D0) |
申请公布日期 |
1985.09.25 |
申请号 |
IT19850067818 |
申请日期 |
1985.09.25 |
申请人 |
DR.OETKER TIEFKUHLKOST GMBH |
发明人 |
VON KAMIENSKI ELARD STEIN;FIEDLER ALFRED;PAHLKE WILFRIED |
分类号 |
A21D13/00 |
主分类号 |
A21D13/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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