| abstract |
The invention relates to an emulsion for producing a dough, wherein the emulsion has: i) at least two different cooking fats and/or cooking oils, ii) at least 1 wt.% of salt, and iii) at least one edible natural product. The emulsion has a viscosity of 120,000 mPa*s or less. The invention additionally relates to a dough which, in addition to the emulsion, has flour, a liquid, and an additional ingredient. The invention additionally relates to a method for producing the emulsion and the dough and to the use of the emulsion for providing a homogenous dough. |