Baking and equipment for making or processing doughs and doughs for baking (A21)

A   Human necessities(304962)
A21            Baking; equipment for making or processing doughs; doughs for baking(8057)

ethod for producing pelmeni enriched with fish raw material // 2614372
FIELD: food industry.SUBSTANCE: method involves kneading the dough, preparing the raw material of beef, pork, fish of the cod family, and preparing the plant component of pearl barley porridge. Stuffing for pelmeni is prepared by mixing the animal raw materials, the plant component, fresh chopped onion, food salt, spices and water. The ground fish, beef, pork and pearl barley porridge are used at the specified weight ratio. The pelmeni are moulded, frozen, tumbled and packed.EFFECT: invention can improve the nutritional value of the product while reducing its caloric value.1 dwg, 3 tbl, 1 ex

Production line for powder hop-pumpkin starter // 2614364
FIELD: food industry.SUBSTANCE: invention relates to baking industry, in particular to bakery starter manufacturing and can be used for functional purpose bread production. The line comprises manufacturing of two phases, phase of batch preparation of liquid hop-pumpkin starter and phase of powder hop-pumpkin starter preparation. For the purpose of liquid hop-pumpkin starter preparation, the line comprises head tanks for cold and hot water, reservoir for the liquid hop-pumpkin starter, liquid component metering unit, loose component metering unit, scalding machine, batching station, yeast vessel, pump. The line additionally includes a dosing hopper for crushed pumpkin, a vacuum evaporator to produce hop extract, a two-stage convective vacuum-pulse dryer to produce powder hop-pumpkin starter. The dryer consists of a convective stage, a vacuum pump and a vacuum-pulse cabinet.EFFECT: invention allows for the production of powder hop-pumpkin starter enriched with biologically active substances.1 dwg
ethod to manufacture baked goods // 2613521
FIELD: food industry.SUBSTANCE: invention relates to baking industry. Method to make bread from whole-wheat flour includes making sponge, dough kneading, dough storing in a proofing cabinet, dough handling, proofing and baking. To improve bread quality, water is added into sponge and to knead dough with parameters of pH 5.20.2 and pH 60.3, with oxygen up to (255) mg/l. Bread is baked on whole-wheat flour with grind of 0.01-1.2 mm from food grain of class 1-5, previously ground on a state-of-the-art disc grinder.EFFECT: invention making it possible to produce bread with increased nutrition value, high quality and environmental compatibility.2 tbl
Complete baking mixture // 2613494
FIELD: food industry.SUBSTANCE: complete baking mixture contains in its composition top grade wheat baking flour, rye baking peeled flour, salt, sugar, dry baking yeast, dry wheat sourdough, dry wheat gluten, as well as flavourings of vegetable raw materials, adjusting the taste, flavour and colour. The flavourings from vegetable raw material are selected from the group of: bran flakes, cocoa powder, coriander, cumin powder, fried onion, dried carrots, buckwheat flour, milled paprika, sunflower seeds, flax seeds, pumpkin seeds, fermented rye malt, malt processing products. All components are taken at a certain ratio. The mixture as per the invention contains all necessary components for manufacturing bakery products, except water.EFFECT: invention allows to simplify and shorten the production cycle of manufacturing bakery products in the conditions of catering enterprises, with obtaining bakery products with high volume, uniform crumb porosity, distinct taste and flavour.2 tbl, 7 ex

ethod for producing pelmeni enriched with fish raw material // 2613449
FIELD: food industry.SUBSTANCE: method involves kneading the dough, preparing the raw material of beef, pork, fish of the cod family, and preparing the plant component of millet porridge. Stuffing for pelmeni is prepared by mixing the animal raw materials, the plant component, fresh chopped onion, food salt, spices and water. The ground fish, beef, pork and millet porridge are used at the specified weight ratio. The pelmeni are moulded, frozen, tumbled and packed.EFFECT: invention can improve the nutritional value of the product while reducing its caloric value.1 dwg, 3 tbl, 1 ex
Batch dough kneading machine // 2613289
FIELD: food industry.SUBSTANCE: invention relates to dough making equipment for bakery and confectionary production. Batch dough kneading machine comprises a cylindrical bowl where sensors and a mixing unit are installed, the mixing unit is made as a hollow rotating shaft set centrally in the bowl. The shaft height is evenly equipped by three pairs of hollow mixing blades of the same length having longitudinal grooves with holes. The machine is also equipped by a vessel with water, heating and cooling devices. The mixing blades are set at the angle of 90° to each other. The water vessel, cooling and heating devices are fitted by shutoff valves connected to the mixing unit space. Actuating units and sensors are connected to a control unit fitted with a power source. The water vessel is connected to a pump. Heating and cooling devices are equipped by compressors coupled with the actuating units.EFFECT: invention use ensures extension of functional possibilities of a batch dough kneading machine.2 dwg

ethod to manufacture baked goods // 2613283
FIELD: food industry.SUBSTANCE: invention relates to manufacturing of baked goods. Method provides for continuous preparation of large thick fermentation starter and dough, fermentation of semi-finished goods, division of dough in pieces, their rounding, proofing of dough pieces in a proofing cabinet, where steam and air mixture is supplied from air taken from environment, and saturated steam at temperature of 38…40°C and relative humidity of 80…85% and baking of baked goods in a through-type oven. Baking is carried out by alternate four-stage thermal radiation at the following temperature: at the first stage of preliminary heating 100…120°C, at the second stage of increasing heat exchange 180…190°C, at the third stage of intensive heat exchange 230…240°C and at the fourth stage of reducing intensity of heat exchange 150…180°C. Baked goods are cooled down to 20°C with mixture of cooled air and saturated steam with temperature of 15…18°C and relative humidity of 85…90% with removal of cooled baked goods for storage. Recycling of mixture produced by steam in process of baking is carried out by means of cooling and collection of condensate, separation of the collected condensate by method of distillation into water and other components, including alcohol, with their subsequent consumption as intended. Additionally they use a cooler for convective cooling of baked goods by steam and air mix, a condenser-recuperator for condensation of steam mix produced in process of baking, a device with a heating jacket to separate the collected condensate by means of distillation into water and other components, including alcohol, a steam generator to produce saturated steam, a high temperature steam compression heat pump, comprising a compressor, a condenser, a heat regulating valve and an evaporator operating in a closed heat dynamic cycle.EFFECT: invention makes it possible to reduce specific energy inputs in production of finished goods of high quality, as well as to increase environmental safety of baked goods manufacturing.1 dwg
ethod to manufacture beaten bread // 2613280
FIELD: food industry.SUBSTANCE: invention relates to bread production. Previously they mix apple juice with water at the ratio of 1:15 and add citric acid, then load into a mixing chamber, dose the mix of sorghum and wheat flour of first grade and intensely mix components at frequency of mixer rotation of 800 rpm for 90 s to produce homogeneous plastic structure of dough with temperature of 25-35°C and moisture of WT = 51%. Then solution of iodine-treated salt is added into the mixing chamber, the chamber is tightly closed, and at excessive air pressure of 5 atmospheres they beat up for 30 s to produce volume weight of dough of 0.4-0.5 g/cm3. Produced beaten dough is dosed into metal molds. Dough pieces are baked at temperature of 185-195°C for 40 min. Dough is prepared at the following ratio of initial formula components, g per 100 g of flour mix: first grade wheat flour 50.0; sorghum flour 50.0; iodine-treated salt 1.5; apple juice 5.0; citric acid 0.2; water based on dough moisture of 51.0%.EFFECT: invention makes it possible to increase quality, food value and porosity of a finished product, to reduce labour intensiveness and energy intensity of bread production process, to expand bread assortment.1 tbl, 2 ex
Functional purpose bread production method // 2613249
FIELD: food industry.SUBSTANCE: invention is related to food industry, in particular, to bakery production. Functional purpose bread production method is distinguished for the fact that dough is made by straight dough procedure from the first grade bread wheat flour - 50 kg, wheat whole grain flour - 50 kg, walnut shell powder - 5 kg, compressed bakery yeast - 2.5 kg, ground dry sumach - 2 kg, barley malt extract - 1 kg and water to obtain dough moisture of 47%. Dough fermentation is performed during 90 min. The fermented dough is cut into pieces and proofed during 40 minutes. Then dough is baked at 220°C during 35 minutes.EFFECT: invention makes it possible to improve quality, increase nutritive and biological value of bread, reduce the caloric value, increase output and prolong storage life of bread.2 tbl, 2 ex
ethod of bread production with medical purpose // 2613241
FIELD: food industry.SUBSTANCE: invention relates to bread production. Dough is prepared by straight dough procedure from first grade baking flour, tomato paste, dried basil, garlic, pressed baker's yeast, table salt and water with account of dough moisture of 46%. Dough is fermented for 70 min. Fermented dough is exposed to handling, proofing for 40 minutes, then sent for baking. It is baked for 35 minutes at 220°C. Dough is prepared at the following content of initial formula ingredients, kg per 100 kg of flour: first grade baking wheat flour - 100.0, pressed baker's yeast - 2.0, tomato paste - 15.0, table salt - 1.5, garlic - 2.0, dried basil - 1.0, water - with account of dough moisture of 46%.EFFECT: invention makes it possible to improve bread quality, to increase food and biological value, to increase freshness retention period, to improve medical purpose of products.3 tbl, 2 ex
ethod to manufacture spice cakes // 2613239
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to spice cake manufacturing method, and may be used on enterprises of baking, confectionary industry, catering. To solve the technical objective of the invention, the method is proposed to manufacture spice cakes, characterized by the fact that a composite flour mix is prepared from first grade wheat baking flour, flour from whole grain chick peas, flour from whole grain wheat and flour from buckwheat bran, taken at the ratio of 1:0.6:0.3:0.05, everything is mixed for 1-2 min., then sugar-treacle syrup is prepared from sugar sand, starch syrup, drinking water with temperature of 70-80°C at the ratio of 1:0.2:0.25 under continuous mixing and heating till complete sugar dissolution, then brew is prepared, for which purpose the produced syrup is cooled down to temperature of 60-65°C and gradually added to flour composite mix while mixing for 3-5 min until homogeneous mass, to the produced brew cooled down to 30-35°C they add egg mixture, mustard oil, sodium bicarbonate and ammonia carbonate, previously dissolved in 37 g of water, dough is mixed for 10-12 min, stocks of round shape are formed with diameter of 60-65 mm and baked at 210-220°C for 7-12 min, cooled down to 45-50°C, and spice cakes are glazed with sugar syrup, dough moisture is 21±1%. All components are taken at a certain ratio.EFFECT: method to manufacture spice cakes, making it possible to improve quality parameters, to improve food and biological value of products, to balance composition by content of protein, fat and hydrocarbons, to improve biological efficiency, to extend shelf life, to extend assortment of flour confectionary products with preventive purpose.3 tbl
ethod for production of grain bread from frozen semi-products // 2611849
FIELD: food industry.SUBSTANCE: method of making grain bread from frozen semi-products includes cleaning of unhulled wheat grains, their soaking, sprouting, milling; dough is kneaded at the temperature of 15-20°C from milled grain mass of bioactivated wheat grains, edible table salt solution, compressed yeast suspension, dry wheat gluten, ascorbic acid, milk curd whey powder. Then the dough is cut into pieces with the weight of 0.07-0.35 kg, frozen at the temperature of -35°C until the temperature in the piece center reaches -18 - -20°C, stored under -18 - -20°C. In order to make bread, dough pieces shall be defrosted until temperature in the piece center reaches 20°C, fermented under 30-32°C, moulded, proofed and baked in the oven at the temperature of 200-220°C for 17-30 min. The dough is prepared at the following recipe components content (g per 100 g of dry unhulled grain): milled grain mass from bioactivated wheat grains - 154.0, edible table salt solution - 5.7, compressed bakery yeast suspension - 8.0, dry wheat gluten - 4.5, ascorbic acid - 0.5; milk curd whey powder - 1.0, water - as per the calculation of dough moisture content equal to 48%.EFFECT: method of making grain bread from frozen semi-products allows for the improvement of finished product quality due to increased food and biological value, it increases of antioxidant content, boosts grain bread manufacturing process, prolongs freshenss retention, ensures wider range of grain bakery goods.2 tbl, 2 ex

ethod for preparing hard dough biscuits of increased food and biological value // 2611842
FIELD: food industry.SUBSTANCE: method for preparing hard dough biscuits of increased food and biological value is proposed, including preparing raw materials for kneading, preparing the flour ingredient, preparing an emulsion of liquid components, kneading dough, rolling it, maturing, moulding, baking and cooling the cookies, wherein the flour component is prepared by mixing wheat flour of Class I with combined soy and citrus flour or soy and ginger flour at a ratio of 3: 1 respectively; maturing the dough is performed twice: the first one for 30 minutes, the second one for 10 minutes; and baking is carried out in two stages: the first stage at a temperature of 120°C for 5-7 min., the second stage at a temperature of 180°C for 7-10 min. The combined soy and ginger or soy and citrus flour is obtained by mixing equal amounts of the swollen soya seeds, chopped fresh ginger or chopped fresh citrus peel, their grinding in water with heating to obtain a finely dispersed suspension with simultaneous extraction of soluble substances, coagulation of proteins and other substances in the resulting extract to form the serum and the protein-carbohydrate-vitamin residue which is dried and ground into flour. Invention provides to manufacture hard dough biscuits, in which the protein content is increased by 60%, the mineral content by 43%, vitamin C is present in an amount of 9.2-16.6%, the vitamin E content is increased by 0.6 mg by 100 g of the product, whereas the total carbohydrate content is reduced by 11%, while the content of dietary fibers in the product is increased by 1.9-2.0 g at 100 g, i.e. 18.5% of their recommended daily allowance, which can be produced on standard equipment at the enterprises of the confectionery and baking industry or catering.EFFECT: improving the useful properties of the product.1 dwg, 4 tbl, 1 ex
ethod to produce bread with buckwheat flour // 2611824
FIELD: food industry.SUBSTANCE: invention relates to bread production. Composition for bread production contains, wt %: baking wheat flour 50-55, buckwheat flour 30-35, dry wheat gluten 5.5-6.0, pressed baker's yeast 2.0-3.5, vegetable oil 2.5-3.0, salt 1.2-1.5, sugar 1.5-1.8, and also mixture of sea brown algae 0.5-1.0 as a biologically active additive. Sea brown algae in the used mixture are presented by Laminaria japonica, Costaria costata and/or Undaria pinnatifida.EFFECT: invention makes it possible to increase biological value and consumer properties of bread.2 cl, 2 ex
ethods and compositions suitable for preserving freshness of meat loaf-type food products // 2611185
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry, in particular, to a method of maintaining freshness of emulsified meat loaf type food products, in a sauce or jelly for a long period of time. Method comprises placing emulsified meat loaf type food product and sauce or jelly in a container, in which opening for container is located on side opposite to sauce or jelly, wherein amount of sauce or jelly ranges from 20 to 40 wt% of emulsified meat loaf type food product. Sauce or jelly apart from water includes kappa-carrageenan, locust bean gum and guar gum, and jelly also contains potassium chloride.EFFECT: when extracting meat loaf type food products from container sauce or jelly coat outer surface of meat loaf type food products, do no flow therefrom, do not dry up and maintain freshness for at least 3 hours.6 cl, 5 tbl, 6 ex, 1 dwg
Composition for functional product manufacturing and its production method // 2611172
FIELD: food industry.SUBSTANCE: method implies manufacturing of a functional product and its introduction into the mass of semi-finished food or culinary product at the specified ratio while being thoroughly mixed, with further heat treatment. The composition for functional product manufacturing is made by grinding of "Vitazar" flour up to particle size equal to 0.5-0.7 mm, addition of amaranth and pumpkin oils, hydration of the obtained mixture by potable water at the ratio 1:1.7-8 during 5-10 minutes while mixing until consistency similar to semi-finished product (mince, dough) texture is reached. The ratio of the components used in the composition is as follows, % wt.: wheat germ flour "Vitazar" - 90, amaranth oil - 8.1-9.0, pumpkin oil - 1.0-1.9.EFFECT: greater variety of functional food products and culinary products with balanced content of ω-6 and ω-3 fatty acids, enriched with vitamins A and E, macro- and micronutrients.3 tbl
Dietary bread production method // 2611142
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to its bakery branch and can be used to expand the range of dietary bread varieties possessing prophylactic properties. The dietary bread production method involves pre-dough preparation, dough kneading, dough fermentation, handling, proofing and baking. Gluten-free mixtures "Black bread", "White bread", "Brown bread", "Pulse crop bread" are used as flour ingredient. Pre-dough is prepared by mixing of the above mixtures taken in equal proportions with potable water 45°C hot, further fermentation during 12-18 hours follows. After the fermentation is finished, the pre-dough is added to the flour composition including either four gluten-free mixtures or three ones or two ones taken in equal proportions, or to one of these mixtures. Herewith moisture content of the dough is kept within 47÷2%.EFFECT: invention ensures production of gluten-free and yeast-free bread equivalent to grain one and causing no food allergy.4 ex
ethod for preparation of dough goods with filling // 2610310
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method for preparation of dough goods with filling consists in fact that located in reservoir product is poured with hot water, and then vessel with articles is installed in microwave oven chamber and held in chamber till complete readiness of articles. Method is characterised by that reservoir is represented by package fabricated of microwave transparent material, in which product is preliminarily packed after making article in package is poured with water with temperature in range of 98–100°C, with ratio, wt%: water – 50–70, product – 50–30. Water is poured so that it covers product on height larger than that of articles in package in range of 5–15 mm. After pouring water package with water and items are placed in microwave oven chamber, in which the product is heated to temperature within 90–100°C with closed cover package till complete readiness.EFFECT: this method allows to reduce products preparation time and providing ease of their preparation.1 cl, 2 tbl
ethod for producing kvass loaves // 2609991
FIELD: food industry.SUBSTANCE: invention relates to the technology of kvass loaves production. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. Prepared dandelion root is cut, dried in the microwave field to the residual humidity of about 20% and roasted. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The resulting dough is moulded and baked to produce the desired product.EFFECT: technology of production kvass loaves providing the stable dark brown colour of kvass brewed from them.
ethod for producing kvass loaves // 2609983
FIELD: food industry.SUBSTANCE: invention relates to the technology of kvass loaves production. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. The prepared scorzonera is cut, dried in the microwave field to the residual humidity of about 20%, roasted and crushed. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The resulting dough is moulded and baked to produce the desired product.EFFECT: technology of production kvass loaves providing the stable dark brown colour of the kvass brewed from them.
ethod for producing kvass loaves // 2609972
FIELD: food industry.SUBSTANCE: invention relates to the technology of kvass loaves production. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. The prepared sunchoke is cut, dried in the microwave field to the residual humidity of about 20%, roasted and crushed. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The resulting dough is moulded and baked to produce the desired product.EFFECT: technology of production kvass loaves providing the stable dark brown colour of kvass brewed from them.
ethod for producing kvass loaves // 2609968
FIELD: food industry.SUBSTANCE: invention relates to the technology of kvass loaves production. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. The prepared oyster plant is cut, dried in the microwave field to the residual humidity of about 20%, roasted and crushed. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The resulting dough is moulded and baked to produce the desired product.EFFECT: production of kvass loaves, providing the stable dark brown colour of the kvass brewed of them.
ethod for producing kvass loaves // 2609966
FIELD: food industry.SUBSTANCE: invention relates to the technology of kvass loaves production. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. The prepared yacon is cut, dried in the microwave field to the residual humidity of about 20%, roasted and crushed. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The resulting dough is moulded and baked to produce the desired product.EFFECT: technology of production kvass loaves providing the stable dark brown colour of kvass brewed from them.
ethod for producing kvass loaves // 2609954
FIELD: food industry.SUBSTANCE: invention relates to the technology of kvass loaves production. The method comprises preparing the recipe components, grinding rye malt and barley malt, cutting Jerusalem artichoke, drying it in the microwave field to the residual humidity of about 20%, roasting, crushing and mixing with rye flour in an amount of about 7.5% by weight of the cereal products. Thereinafter brewing the resulting mixture with boiling water and maintaining for about 1 hour, mashing malted barley with drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour to obtain dough, the dough moulding and baking are performed to obtain the desired product.EFFECT: technology of production kvass loaves providing the stable dark brown colour of kvass brewed from them.
ethod for producing kvass loaves // 2609951
FIELD: food industry.SUBSTANCE: invention relates to the technology of kvass loaves production. The method involves preparing the recipe components, milling rye malt and barley malt, cutting yacon, drying it in the microwave field to the residual humidity of about 20%. Thereinafter roasting, crushing and mixing with rye flour in an amount of about 7.5% by weight of cereals, brewing the resulting mixture with boiling water and maintaining for about 1 hour are performed. Thereinafter, mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour to obtain dough, moulding and baking the dough to obtain the desired product are carried out.EFFECT: technology of production kvass loaves providing the stable dark brown colour of kvass brewed from them.
Functional triglyceride composition for production of food products // 2609374
FIELD: food industry.SUBSTANCE: invention relates to production of products of dietary preventive nutrition and concerns functional triglyceride composition for production of food products. Functional triglyceride composition consists of transesterified structure-forming component, obtained by enzymatic transesterification of a mixture of solid and semisolid vegetable oils of lauric and non-lauric group in a series of flow-type reactors, liquid vegetable oils and biologically active substances. Composition contains no trans-isomers of saturated fatty acids or contains same in amount of less than 1 % of total fatty acids. Biologically active substances are represented by essential fatty acids of omega-6 and omega-3 families with total content of not less than 15 % of total amount of fatty acids at ratio between them equal to (1–15):1, including omega-3 fatty acids not less than 1 % of total fatty acids, as well as tocopherols and tocotrienols in amount of not less than 0.015 % of weight fraction composition. Invention also discloses imitators of dairy products and bakery and flour products containing said composition.EFFECT: invention reduces content of toxic products of oxidation of oils and enhances biological value of product due to preservation of natural biologically active substances.16 cl, 2 dwg, 15 tbl, 10 ex
Composition for production of grain extruded product of type of crispy breads // 2609330
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a composition for production of grain extruded product of type of crispy bread. Composition contains following ratio of components, wt%: oatmeal – 30.0–50.0; slaughter animal blood corpuscles – 15.0–20.0; table salt – 1.0–2.5; oat offal – 10.0–15.0; grade 2 wheat flour – balance.EFFECT: crispy breads have good organoleptic quality properties, high biological value, dietary and functional properties.1 cl, 3 ex
Yeast-fermented dough, shortening, its production method and yeast-raised product made from it // 2609226
FIELD: food industry.SUBSTANCE: invention relates to yeast-fermented dough, shortening, method of its production and to yeast-raised products made from it. Yeast-fermented dough is proposed, it is manufactured using yeast or other types of fermetive microflora, shortening of the said dough is presented in the form of capsules with polysaccharide thermostable shell with the inner contents given as the mix of fat component, sugar and/or sugar-like substances at the ratio yeast-fermented dough:capsules (99.0:60.0)÷(1.0:40.0) % wt., herewith the ratio fat component:sugar and/or sugar-like substances in the said mix is (99.0:80.0)÷(1.0:20.0) % wt. The dough is proposed in which capsule diameter amounts to 2-8 mm and the capsule shell has 0.6-1.5% concentration of ionotropic polysaccharide of sodium alginate. A yeast-raised product made by processing, moulding and baking of the said yeast-fermented dough is proposed as well.EFFECT: invention ensures significant simplification, intensification of manufacturing technique for yeast-fermented dough and yeast-raised products along with high quality characteristics.4 cl, 1 tbl, 6 ex

Shortening for yeast-fermented dough, yeast-fermented dough production method and yeast-raised products made from it // 2609225
FIELD: food industry.SUBSTANCE: invention relates to shortening used during the production of yeast-fermented dough from which yeast-raised products are made. Shortening for the production of yeast-fermented dough is proposed, it is manufactured using yeast or other types of fermentive microflora, shortening is presented in the form of capsules with polysaccharide thermostable shell with the inner contents given as the mix of fat component, sugar and/or sugar-like substances with the ratio fat component:sugar and/or sugar-like substances in the said mix being (99.0:80.0) - (1.0:20.0) % wt. Shortening is proposed in which capsule diameter amounts to 2-8 mm and the capsule shell has 0.6-1.5% concentration of ionotropic polysaccharide of sodium alginate.EFFECT: invention ensures significant simplification, intensification of manufacturing technique for yeast-fermented dough and yeast-raised products along with high quality characteristics.3 cl, 1 tbl, 6 ex

Stabilised whole grain flour and method of making // 2609143
FIELD: food industry.SUBSTANCE: invention relates to grain-processing and bakery industry. Stabilised whole grain flour with particles of fine size was produced in a large volume using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction which is subjected to two stage grinding, but second bran and germ fraction is a low ash, fine bran and germ fraction which is sufficiently fine so that it does not need to be subjected to grinding, thereby reducing starch damage and increasing production with reduced grinding equipment load. Portions of coarse bran and germ fraction which are ground in first grinding stage to a sufficient fineness are separated out and not subjected to additional grinding further reducing starch damage and increasing production. Bran and germ fractions may be combined, subjected to stabilisation, and combined with endosperm fraction to obtain a stabilised whole grain flour.EFFECT: proposed stabilised whole grain flour exhibits good characteristics during baking.25 cl, 2 dwg

ethod and apparatus for producing baked goods // 2608722
FIELD: food industry.SUBSTANCE: method comprises baking a piece of dough piece after rising in closed mold cavity (5). When baking piece of dough piece completely fills mold cavity (5), displace gas and abuts by increasing its volume to limiting molding cavity (5) gastight molding wall to form a structured crust. Device includes at least one detachable molding tool (1), which forms closed mold cavity (5) with gas outlet holes (9). Said holes are located in region of depressions (8) provided in molding wall (7), which define bulges of baked product over surface region.EFFECT: method and device for producing baked products.6 cl, 5 dwg
ethod of making bread in bakery machine // 2608677
FIELD: food industry.SUBSTANCE: invention relates to a method for preparation of dough in bakery device (40), having space (45) for baking, intended to accommodate a baking container and at least one baking pan (1) for baking of bread dough, wherein said space (45) for baking is equipped with a single heating element which facilitates baking. Said method includes following steps:a step of placing dough in baking container, a step of rising dough in space (45) for baking and hand molding of dough workpiece(s) outside bakery device (40). Method is characterised by that it includes a step of lifting workpiece(s) onto baking pan (1), arranged in space (45) for baking, for more than 15 minutes and a step of baking dough workpieces on baking tray arranged in space for baking, for less than 1 hour.EFFECT: invention enables to reduce duration of baking, no thick crust forms on workpieces, making it possible to obtain garnish moulding in small-scale baking devices and/or in devices with a single heating element.4 cl, 4 dwg

Improved layered product // 2608228
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to at least partially edible product. Product contains at least two main edible layers, wherein at least two of said layers are connected to each other by means of at least one sleeve. At least part of sleeve is located inside product and provides connection of said layers by at least partial penetration in at least part of said layers. Alternatively, invention relates to at least partially edible product, main edible layers of which are connected to each other by means of at least one non-edible penetrating connecting means. Connecting means is made of two separate penetrating connecting elements. Alternatively, invention relates to at least partially edible product, containing two main edible layers, wherein at least two of said layers are connected to each other by means of at least one rod made of cucumber or cracker. Alternatively, invention relates to at least partially edible product, main edible layers which are connected to each other by means of at least one penetrating connection means, wherein one main edible product layer is a meat product, and other adjacent edible layer of product is a bakery product or part thereof. Penetrating connection means is an additional layer of an edible product, arranged between said layers of product. Alternatively, invention relates to at least partially edible product, at least two main edible layers which are connected to each other by means of at least one connection means. Connection means is made in form of a strip with connected ends, one end of strip contains at least one hook, and other end of strip contains at least one loop, designed for engagement with hook. Alternatively, connection means is a pasta product in form of closed loop. Alternatively, connecting means is at least one belt, which covers product and ends of which are connected. Belt is made from bacon, ends of which are connected, or belt is a stem of green onions, ends of which are tied.EFFECT: invention widens range of layered products, higher strength of product and low probability of displacement of at least two layers when handling product, preventing breakdown of product when used in food, high reliability of adhesion of layers of product to each other, reduced probability of product messing up user.84 cl, 25 dwg

Shaped baked products // 2606765
FIELD: food industry.SUBSTANCE: invention relates to production of a shaped baked product with a rounded shape. Disclosed is a method of making a shaped baked product with a rounded shape, comprising: preparing a dough including starch, fat, and sugar, wherein fat with a high melting point and granulated sugar are used in weight ratio 1:1, said dough has a moisture content before baking of about 8 % to about 15 % by weight of shaped baked product, shaping said dough into a rounded shape, wherein said shaping includes: introducing dough between an upper press element and a lower press element, wherein each of upper press element and lower press element has a cavity, and applying force to upper press element and to lower press element, to force dough to be introduced into cavity of upper press element and lower pressing element, so that dough takes shape of said cavities, thereby forming shaped sections in sheet web portions of dough, baking said dough web to produce baked dough web containing shaped portions of shaped baked product corresponding to said shaped portions of dough, and removing overlaps from at least one of said portions of shaped baked product of baked dough web to form said at least one separate shaped baked product.EFFECT: invention enables to produce a product which retains a round shape after baking and cooling.23 cl, 13 dwg, 3 tbl
ethod for production of bakery products // 2606534
FIELD: food industry.SUBSTANCE: invention relates to bakery industry and can be used for production of bakery products. Method of producing bakery products comprises preparation of probiotic whey "Immunolact": for which first 100 g of milk is brought to boiling point, cooled down to temperature of 40–43 °C, foam is removed, adding to milk 15 mg of "Immunolact" dry starter, pre-dissolving it in a small amount of warm milk, thoroughly stirring, tightly closing by cover, placing vessel with fermented milk in thermostat for fermentation for 12–14 hours, at temperature of 40–43 °C, when clot emerges, it is separated from whey. Then dough is kneaded using a non-steam method. At first method includes adding prime grade wheat flour, suspension of pressed yeast, probiotic whey "Immunolact", taken in amount of 20 g per 100 g of prime grade wheat flour, table salt solution, granular sugar, vegetable oil. Then with kneading tool of dough kneading machine in operation, method includes gradually adding water, kneading is continued for 3–5 minutes, dough fermentation is performed for 90–100 minutes, baking is carried out at a temperature of 180–200 °C for 20–25 minutes. Dough with moisture content equal to 42.0 % is prepared with following content of recipe components, in grams (g) at 100 g of prime grade wheat flour: prime grade wheat flour – 100, pressed bakery yeast suspension – 0.6, probiotic whey "Immunolact" – 20, table salt solution – 1.5, granular sugar – 6.0, vegetable oil – 0.15, water – as per calculation.EFFECT: invention enables to intensify process of dough fermentation, manufacture a product with high organoleptic and physical-chemical properties, prolong storage life and impart preventive properties to finished products.1 cl, 1 tbl, 2 ex
Caffeic acid for browning food surfaces // 2606087
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a food product with a colourless coating on a surface. Said coating comprises caffeic acid and/or an ester thereof. Amount of caffeic acid and/or ester thereof on surface of product is in range of 0.001–1.0 mg/cm2. Invention relates to a method of colouring surface of a food product while heating. Method comprises applying on surface or part thereof a colourless coating containing caffeic acid and/or ester thereof in an amount of 0.001–1.0 mg/cm2. Said product is heated for development of colour on surface.EFFECT: invention enables to prepare food products with colourless coating, which can be stored for a long period of time while maintaining said coating invisible, which when heated form an attractive and appetising brown colour of surfaces.15 cl, 7 dwg, 6 ex

ethod and apparatus for production of a low density wafer product // 2606086
FIELD: food industry.SUBSTANCE: invention relates to the production of wafers, and more particularly to a method for aerating the batter to maintain an aerated structure of wafers during their production. Disclosed is a method for production of wafers, which comprises the following steps: (i) providing a batter mix comprising at least flour and water; (ii) subjecting the batter mix to aeration treatment, wherein aerating comprises wherein the aeration treatment involves preparation of a primary foam followed by injection of the foam into the batter mix to produce the batter mix; (iii) optional subjecting the aerated batter mix to mixing; (iv) feeding the mixed and aerated batter mix to a heated baking surface through a batter depositor; and (v) baking the mixed and aerated batter mix to obtain a wafer, wherein the aeration treatment in step (ii) is down-stream along the process flow from any direct pumping of the method, with the help of a lobe pump or impeller pump, or progressive cavity pump, or diaphragm pump, or peristaltic pump, or gear pump. Apparatus for making wafers, as well as produced wafers are also proposed.EFFECT: invention allows to produce a product having a lower effective density of at most 0,16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.13 cl, 1 dwg, 4 ex

ethod of bakery goods baking in molds or without molds on grid inside tunnel oven // 2605351
FIELD: machine building.SUBSTANCE: method includes arrangement of baked products on grid inside along fixed tunnels in form of trays curved along arc, open from below, mounted on furnace frame and covered with heat insulation from above. Tunnels, articles, molds and grids are heated by radiation in near-infrared region, directed from bottom to top so, that its larger part is directed on grid, and smaller is by two identical parts inside tunnel to right and to left of grid. Emitters used are electric bulbs with a narrow light distribution, IKZ-250. At that, three identical tunnels are arranged parallel to each other, one under another, horizontally. Three parallel horizontal and identical grids with molds or with material, are pushed into tunnels above infrared heaters, tightly closing tunnels ends. After baking grids with articles are extended from tunnels.EFFECT: invention enables increased efficiency.1 cl, 6 dwg

Dough-kneading machine and method for preparation of food dough // 2605193
FIELD: food industry; machine building.SUBSTANCE: invention relates to kneading machine (10) for preparation of food dough, comprising reservoir (20), equipped with tight cover (70), and rotor (30) installed with possibility of rotation around vertical axis (A) in reservoir (20). Rotor (30) has a flat base consisting of multiple blades (32, 33), and multiple mixing blades extending from said blades (32, 33) in vertical direction (V). Blades (32, 33) of rotor (30) have skewed surfaces (34) formed on periphery on lateral sides and facing in direction (R) of rotation of rotor (30). Mixing blades comprise first and second mixing blades (35, 36) made so that they create between them vortex motion of particles of solid ingredients in plane (P), passing through axis (A) of rotation of rotor (30) and perpendicular to its base. Also disclosed is a method for preparation of food dough using said machine.EFFECT: invention provides maximum level of hydration with minimum time for preparation of dough.7 cl, 4 dwg

ethod for production of rye-wheat bread on grain starter // 2604925
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to bakery industry. Method is carried out as follows: substrate used for growing of pure cultures of microorganisms is a grain mass of milled grains of sprouted green buckwheat, mixed with water with temperature of 40 °C at a ratio of 1:2, undergoes enzymatic hydrolysis for 1.5-2 hours at 40 °C with a mixture of enzyme preparations of xylanase and pentosanase action. After fermentation, 2 % dry milk curd whey is added to grain mixture at first step of preparing grain starter, mixture is stirred followed by adding 10 % of inoculum of pure cultures of homofermentative lactic acid and propionic bacteria in ratio 1:1, growing at temperature of 35 °C for 18-20 hours to accumulation of titratable acidity of 14-15 degrees. At next stages of accumulation of grain starter, substrate used is only fermented grain mass. Grain starter in an amount of 50 % is used for preparation of rye-wheat dough.EFFECT: method enables to intensify acid accumulation process, which enables to cut duration of dough fermentation by 60 minutes. 3 cl, 2 tbl, 3 ex

Baking oven // 2604826
FIELD: food industry; furnaces.SUBSTANCE: baking oven comprises tunnel baking chamber with several thermal areas, including humidification area, and steam-humidifying device, placed in it, heating system, consisting of heat transfer channels, connection gas ducts, distributor of working mixture of combustion products and combustion device in form of coaxial chambers of combustion and mixing. Steam-humidifying device is group of perforated pipes with top steam releasing holes, equipped with steam reflectors in form of semi-pipes, coaxially placed above perforated pipes, perforated pipes are installed above bottom at distance of no more than 160 mm. Distributor of working mixture of combustion products is placed in at least 400 mm from humidification area and it is additionally equipped with bypass gas duct, connected to upper heat transfer channel of first thermal area of baking chamber. Mixing chamber of combustion device is connected to distributor of working mixture of combustion products by means of lens compensator.EFFECT: invention provides saving of fuel and energy resources and improved quality of products.1 cl, 2 dwg

ethod for production of baked products // 2604824
FIELD: food industry.SUBSTANCE: invention relates to food industry. Invention also relates to articles made from said product. Method for production of baked products, including steps of mixing grain components, such as oat and wheat bran, with other dry components, with at least one component of liquid for soaking dry substances with at least one agent for further baking. Method involves preliminary fermentation by preparing a suspension, consisting of bran, starch and liquid, said suspension is held for 30 minutes at temperature up to 37 degrees, obtained suspension is then mixed with other components to produce dough, containing, wt%: mixture of bran (oat, offal) 15-30, corn starch 3-7, eggs 1-3.5, skimmed curd 15-45, aerator 1.5-3.5, ayran 15-45, artificial sweetener 0.01-1.5, ascorbic acid 0.05-10, with subsequent baking of dough by heating at temperature of 100 °C to 180 °C for 3-50 minutes and further abrupt cooling to temperature varying from 100 °C to 5 °C.EFFECT: invention increases rate of microbiological processes of dough preparation, safety of basic initial components of mixture (bran) in order to preserve specific volume of assimilability of macro- and micronutrients, prolong storage life of baked product, improve organoleptical properties of baked products.13 cl, 10 tbl, 3 ex

Device for supporting dough portions and dough treatment unit incorporating said device // 2604558
FIELD: food industry.SUBSTANCE: invention relates to a device for supporting dough portions. Device for supporting dough portions having a rectangular frame, a rectangular fabric and several planks attached to the fabric substantially parallel to each other and at a distance from each other. Planks are continued throughout the distance between two opposite sides of the frame. Herewith the planks with their outer ends are movably connected with two opposite sides of the frame. In the first state two successive planks are connected to the frame at the first mutual distance, which is less than the fabric length between the said planks, and in the second state are connected to the frame at the second mutual distance, which substantially equals the fabric length between the said planks. On two opposite sides the frames are equipped with multiple recesses open from the top to place therein the outer ends of two sequential planks, herewith at least one of the planks is connected to the frame with the possibility of removal.EFFECT: invention enables to obtain a device, which is easily adjusted for transition from one dough portions to another ones.15 cl, 16 dwg

ethod for production of sweet grain crisp breads // 2603913
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of grain crisp bread. Raw material for producing crisp bread includes whole wheat grains, at least one type of cereal and flavouring additive in form of a syrup. Grain mixture is prepared by removing impurities and subsequent moistening with water. Ready grain mixture is extruded with simultaneous baking and briquetting. Spraying is used to apply on surface of briquette a flavour additive in form of a syrup. Syrup contains component in following ratio, wt%: fructose 24.5-75; sucralose 0.03-1.0; flavourant 0.8-4.5; salt 0.07-4.0; juice/mixture juices or extract of juice/mixture juices, or honey - 1.0-3.0.EFFECT: invention enables to obtain a product for dietary or preventive nutrition with improved taste properties and high content of food fibres, both soluble and insoluble.14 cl, 2 tbl, 6 ex

ethod of producing bread for preventive purpose // 2603900
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to bread production. Method of producing preventive purpose bread comprises kneading dough of first grade wheat flour with addition of wheat bran, milled karkade tea flowers, dried lemon peel, pressed baker's yeast, table salt, granulated sugar and water to provide dough moisture content of 46 %. Then dough is prepared by non-steam method, which is fermented for 90 minutes, cutting, proofing for 40 minutes is carried out, followed by baking for 30 minutes at 220 °C. Dough is prepared at following content of recipe components, kg per 100 kg of flour: first grade bakery wheat flour - 100.0; pressed bakery yeast - 2.0; wheat bran - 5.0; table salt - 1.3; granulated sugar - 3.0; karkade tea flowers - 2.0; lemon peel - 0.44; water - to provide dough moisture content of 46 %.EFFECT: invention increases output and prolongs freshness of bread, and enables to obtain a finished product having high nutritive and biological value.1 cl, 5 tbl, 2 ex

ethod for ultrasonic activation of dough during production of bakery products // 2603898
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to bakery industry. Method for ultrasonic activation of dough during production of bakery products involves kneading dough made from prime grade wheat flour, table salt, granulated sugar and yeast, fermentation, handling, proofing and baking. Dough kneading continues for 3-5 minutes. Dough fermentation is carried out for 150 minutes. During fermentation every 30 minutes after batching dough is subjected to ultrasonic activation with power 60W and duration 90 seconds. Baking is performed at temperature 180-190 °C for 15-20 minutes. Dough with moisture content of 42 % is prepared at following content of recipe components (g per 100 g of flour): prime grade wheat flour - 100.0; granulated sugar - 6.0; table salt - 1.5; bakery yeast - 1.0; water - 67.0.EFFECT: proposed method for ultrasonic activation of dough during production of bakery products improves taste properties of products, intensifies process of production of bakery products, prolongs freshness of products.1 cl, 1 tbl, 2 ex

ethod for preparation of gluten-free cooked semi-product // 2603893
FIELD: food industry.SUBSTANCE: invention relates to food industry. Disclosed is a method for preparation of gluten-free cooked semi-product, according to which dough is kneaded from water, margarine, melange, amaranth flour and potato starch. First, water and margarine are added, followed by bringing to boiling point, gradually adding to obtained mass a mixture of amaranth flour and potato starch, taken in ratio 1:0.6, mixing until formation of a homogeneous elastic mass and cooling. Melange is added to obtained mixture in small portions and stirred until a homogeneous mass is obtained. Dough is placed on sheets and baked.EFFECT: proposed method enables to obtain a finished product, acceptable for gluten-free diet.1 cl, 2 tbl, 2 ex

ethod of product making from dough shell with two non-mixed filling components, and device for its implementation // 2603764
FIELD: machine building.SUBSTANCE: method includes supply of dough strips on placed in close proximity to each other and forming drums rotating towards each other. Dough strips are supplied on drums so, that dough strip adjacency length to drums before individual product release was at least in 20 times greater than dough strips thickness. At least, one of drums includes rows of cells. Different filling components are simultaneously suppled each on its dough strip so, that filling components were entering forming zone with speed, close to dough strips speed. Filling components supply is performed from two slit openings, located above drums and stretched along drums axes, one of which is located closer to one drum, and other is closer to other. Near to drums working surfaces by means of cells and adjacent to them drum working surface area maximum approach point providing different filling portions separation in product, forming of product outer surface, dough strips fragments edges molding to each other together with excess filling extrusion, and formation of closed dough shell. Dough strips fragments edges molding is carried out in form of molding point allowing filling traces, adjacent to product dough shell, enclosing both filling components, and encircling it. In other embodiment inner dough strip is used for formation of dough partition. Molding of all three dough strips fragments edges to each other is carried out so, that outer strips were molded from inner side with excess filling extrusion, and formation of closed dough shell. Supply of inner dough strip is performed in extended narrow channel, which minimum width does not exceed inner strip forty-fold thickness, located between filling supply slotted holes. Also disclosed is filling supply device in accordance with disclosed methods.EFFECT: invention provides moulding of product from dough shell with two non-mixed filling components with filling components supply immediately on all forming drum row cells.25 cl, 1 dwg

ethod for production of gluten-free biscuit product // 2603726
FIELD: food industry.SUBSTANCE: invention relates to food industry, particularly to a method for production of cookies. Method for production of gluten-free biscuit product comprises whipping melange with granulated sugar until volume weight increases 2.5-3 times, followed by adding to obtained mixture crushed walnuts, ground blackcurrants, glycerin, stirring for several seconds. Before completing beating, amaranth flour is added, mixed with cocoa powder and potato starch, and dough is kneaded to homogeneous consistency for 10-15 seconds. Ready dough is moulded in special moulds in one layer, filler is deposited, then covered with one more layer of dough and baked in an oven for 20 minutes at temperature 180-200 °C. Dough with moisture content of 38.0±0.5 % is prepared with following content of recipe components, g per 1 kg of ready product: amaranth flour 217.3, melange 524.41, granulated sugar 201.8, starch 42.56, cocoa powder 22.62, walnuts 27.83, blackcurrant 14.25, glycerine 4.33, filling 200.0.EFFECT: invention improves nutritive value and quality of finished product due to balanced chemical composition on proteins, fats and carbohydrates, prolongs storage life due to use in recipe of natural antioxidants, use of ingredients, acceptable for gluten-free diet, wider range of gluten-free flour confectionary products, therapeutic-preventive purpose of finished products.1 cl, 2 tbl, 2 ex

ethod for producing aerated bread of whole-milled wheat grains // 2603587
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to bread production. Method for producing aerated bread of whole-milled wheat grains comprises kneading dough of whole-milled wheat grain flour, iodized salt solution, dry curd whey, concentrated apple butter, beet root powder. Note here that all the recipe components are being mixed at the unit MMS-50, with the kneading worm rotation frequency of 300 min-1 for 5 minutes. Then, dough is being formed via the electromagnetic valve on the dough pieces of 350 and 580 g at temperature of 27 °C in pans, preliminarily greased by vegetable oil, placed into the double-chamber kneading unit, and the dough pieces are being kneaded at compressed air pressure of 0.4 MPa and kneading intensity of 500 min-1 for 30 seconds. Then, baking ais being performed at temperature of 185±5 °C for 40 minutes. Dough is being prepared at the following ratio of initial recipe components, g per 100 g of whole-milled wheat grains: whole-milled wheat grain flour - 100.0, iodized salt - 1.5, beet root powder - 10.0, dry curd whey - 10.0, concentrated apple butter - 25.0, water - in an amount of the dough moisture content of 54.0 %.EFFECT: invention provides intensified technological process, higher quality, nutritive value and bread yield, slower hardening process and increased storage life of bread.1 cl, 1 tbl, 2 ex
 
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