Method for manufacturing shortbread and shortbread obtained by this method

摘要

method of manufacturing brittle cookies is that in the first stage is the fermentation of from 3 to 20% w / w crushed, fermented, seed of field bean (vicia faba l. faba vulgaris), and then the product obtained is dried by owiewowu0105 at 40 - 60u00b0c to uzyskani and humidity, okay.15%, and then added to mixtures of raw dough, which makes in the range 180 - 200u00b0c until zarumienienia (ok. 10 minutes).fortune cookies are toasted at 180 - 200u00b0c cake mixture which contains from 3 to 20% by weight of the crushed, fermented, seed of field bean (vicia faba l, faba vulgaris) undergoing pre fermentation, which upieczeniem mixed in quantities of from 3 to 20% by weight ch with wheat flour (from 54 to 60% by weight), sugar (from 2 to 3% by weight),fat (from 12 to 18% by weight), table salt (from 1 to 1,5% by weight), with bicarbonate of soda (from 0.6 to 0.8% by weight), ammonium bicarbonate (from 2 to 3% by weight) and flavoured with caraway (0,2 to 0,3% by weight) and water (from 10 to 12% by weight).