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Bakery product e.g. bread, has grape seeds crushed with specific diameter and added in bread dough for preparing bakery product, where bread dough is with base of white flour and rye flour
Bakery product e.g. bread, has grape seeds crushed with specific diameter and added in bread dough for preparing bakery product, where bread dough is with base of white flour and rye flour
The product has crushed grape seeds sieved, washed and dried with steam at a temperature between 40 and 45 degree Celsius for preserving organoleptic characteristics of the seeds. The seeds are conserved for 12 months and crushed with the diameter between 8 and 15 micrometers. The crushed grape seeds are added in a bread dough for preparing the bakery product, where the bread dough is with the base of white flour and rye flour.
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