METHOD AND DOUGH FOR THE PRODUCTION OF LAMEL-LIKE / LAYERED BAKERY PRODUCTS ON THE YEAR BASE

摘要

The present invention concerns a method and a dough for production of laminated/sheeted yeast-based bakery products, e.g. Danish pastries, from a base dough ready to bake, at which a pre-dough is prepared and mixed into the base dough, at which the base dough contains water, yeast, flour and additives, e.g. sugar, salt, fat or oil, after which the mixed base dough is worked (kneaded), rolled and laminated/sheeted in dough layers separated by layers of fat, and eventually formed and filled with fillings. The pre-dough is prepared from water, yeast, sugar, eventually flour and/or scrap-dough, and additives and fermented, alternatively after resting in a cold store, or after thawing from a frozen condition before mixing into the base-dough, after which the ready dough is baked.