FIELD: food industry.
SUBSTANCE: inventions group relates to bakery industry. The method for production of dough that is completely fermented involves dough preparation by way of mixing at least flour, water and quick-acting dry yeast, dough kneading, moulding, complete proofing and freezing. Additionally, the inventions group envisages completely fermented frozen dough, a bakery product and a bakery product with notches made by the said method.
EFFECT: produced dough does not require any additives introduction and allows to bake fermented frozen dough without an additional operation of proofing thus ensuring high quality bakery products manufacture.
24 cl, 27 tbl, 5 ex
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