An improved method of making sheet dough for long-life fresh...

Details An improved method of making sheet dough for long-life fresh... An improved method of making sheet dough for long-life fresh...

A - Human Necessities

21

D

107/7

A21D 10/00 (2006.01) A21D 8/02 (2006.01) A23L 1/16 (2006.01)

Patent

CA 2024407

A sheet of a fresh dough formed from a dough stock incorporating up to 4% salt is subjected to cross rolling. The fresh pasta product obtained from such sheet dough has extended shelf-life while retaining the original organoleptic properties unaltered.

Une feuille de pâte fraîche faite à partir de pâte contenant jusqu'à 4 % de sel est roulée dans les deux sens. Le produit de pâte fraîche obtenu a une durée de conservation étendue tout en gardant inaltérées ses propriétés organoleptiques originales.

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