Bakery product with a high yogurt content

Details Bakery product with a high yogurt content Bakery product with a high yogurt content

A - Human Necessities

21

D

A21D 13/08 (2006.01) A21D 2/26 (2006.01)

Patent

CA 2149072

The bakery product described, in which the dough portion has a moisture content of 15-25%, is leavened naturally, and is produced from a multi-layered sheet of rolled dough incorporating a quantity of more than 10% by weight of yogurt.

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