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June 2013 (published: 01.06.2013)
Number 2(16)
Home > Issue > Method foliation dough the use of rye flour
Ivanova E.S., Kuznetsova L.I.
We considerdifferent ways of foliation dough-Scottish, German, etc. It is shown experimentally. that the best quality puff pastry with rye flour provided by the German method of the foliation, and 27 layers of fat that goes to the foliation in the amount of 25% by weight of flour in the dough.
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Keywords: the way of the foliation. rye flour. puff products
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.664.9
Method foliation dough the use of rye flour
We considerdifferent ways of foliation dough-Scottish, German, etc. It is shown experimentally. that the best quality puff pastry with rye flour provided by the German method of the foliation, and 27 layers of fat that goes to the foliation in the amount of 25% by weight of flour in the dough.
Read the full article
Keywords: the way of the foliation. rye flour. puff products
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License