| 摘要 |
Wholemeal bakery products are mfd. by a method conserving all the characteristics of the grain. Immediately before the dough is prepd., the grain is heted to 33-40 degrees and reduced in a grinder to 0.04-0.08 mm; the entire product of the milling operation being used in the baking process.Fats, minerals and valuable ballasts are retined cf. conventional processes. Loss of flavour and colour due to storage is prevented. Raw material is not flour contg. pesticides, etc., but naturally grown train.
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