| 摘要 |
Wiener crispbread is prepared by pressing and rolling out a dough prepared in a way known per se after kneading and a floor period of 0-25 min, margarine being applied between two dough layers, the dough sheet obtained being folded 5-10 times in a first folding station and 2-6 times in a second folding station, after which the dough is rolled to a final thickness in two steps with floor period of 0-12 min. between the rolling steps. |
