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MARCH 2012 (published: 01.03.2012)
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Influence of the features of the dough on velocity of the filling the form
Alexeev G.V., Ivanova A.S.
In this article are considered results preliminary experiment of the studies to as far as possible realization new automated lines on baking bakery product with stuffing. There are studied possibilities of the change of velocities of spread dough in the way of changing its recipe by use fatty.
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bakery product, automated line for baking, recipe of аdough , fatty
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