White Molded Bread From Flour Of The First-Grade Wheat Flour, The Form Corresponding To The Grain Form In Which Baking Was Produced, Without Lateral Bursts, The Surface Is Gloomy, Without Large Cracks And Undermining, The Color Is Light Yellow To Brown, The Condition Of The Crumb-Baked, Not Wet To The Touch, Elastic, After A Slight Pressing With Fingers, The Crumb Should Take Its Original Shape, Porosity-Developed, Without Voids And Seals. It Is Not Allowed To Remove The Crust From The Crumb, Bread From Rye Flour, Mass Of A Roll Of About 400 G According To Gost 2077-84
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