Procedimiento de elaboración de la masa de picos sin gluten para extrusionado

Fecha de publicación: 29/01/2021
Fuente: Wipo "olive oil"
Gluten-free beak dough elaboration procedure for extrusion. It consists of a procedure for making the dough of a gluten-free bakery peak, made with water, invert sugars, extra virgin olive oil, corn starch, rice flour, buckwheat, sea salt, yeast, vegetable fiber, thickeners (guar gum, hydroxypropylmethylcellulose), raising agents (disodium diphosphate, sodium carbonates) that once mixed, form a soft mass, which is passed to an extruder that softens the mass even more, expelling it in the form of fine threads, than a shear short and after a time of fermentation, they are cooked in ovens. Once cold, they are packaged for distribution and consumption. (Machine-translation by Google Translate, not legally binding)