MIXING OF OIL FLOUR AND
S1 พรีเจลาติไนซ์ MODIFIED STARCH
S2 MIXING OF WHOLE EGGS
ADDITION OF WATER, S3 AND MIXING OF PIGMENT
AND BAKING POWDER
COMPLETION OF MIXING OF PASTRY
S4 DEPOSIT OF PASTRY S5 BAKING OF PASTRY
S6 PERFORATING OF PASTRY
IMPREGNATIONWITH CHOCOLATE