FIELD: food industry; public catering. SUBSTANCE: method involves filling a container with water followed by magnetization. Carbon dioxide gas is injected (pressure 0.4 MPa), and the water is carbonated until the content of carbon dioxide is 0.7-0.8 g/l. The water is supplemented with table salt. The resulting solution is mixed with flour, yeast and other ingredients. The mixture is fermented and proofed. EFFECT: higher quality of product; lower prime cost. 1 dwg
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