nutritious flakes masses nutritional flakes masses, which contemplate being constituted with various types of flakes in the mass itself. as is known by many, the traditional pastries, pizza, tortillas and pancakes already on the market are widely used by consumers around the world. but it has no flavor at all. pure flour and water. with this in mind, we developed said pasta with flakes. the difference is that these pasta in question are different types of meat flakes like dried meat, cod, bacon, pepperoni, among others, vegetables, mushrooms and spices according to the combination of each flake. as varied as possible, fresh or dehydrated. the importance of making pasta with flakes is to give it more flavor and especially greater nutritional value. these pasta in question may be of any type of format, with or without gluten, integral, organic, with the difference of containing the aforementioned flakes, in the industrialization of the same. however, pasta with more flavor and mainly a pasta with incomparable nutritional value, with reference to traditional pasta, because it contains fibers and proteins due to the addition of the aforementioned flakes. the flaked nutritional masses will be made known through the detailed reading that follows and by observing the drawing illustrated in the annex, to which reference is made in order to better elucidate the description. figure1: represents the frontal view of the flaked nutritional masses. the number 1: represents the mass. the number 2: represents the flakes in the dough.
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