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

A   Human necessities(303198)
A21            Baking; equipment for making or processing doughs; doughs for baking(8057)
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

ethod to increase shelf life of whole grain flour and product // 2603513
FIELD: food industry.SUBSTANCE: invention relates to grain-processing and bakery industry. Method of producing stabilized whole-grain flour involves processing of bran and germ with lipase inhibitor to get stabilized flour, having a free fatty acid content less than 4200 ppm during storage at temperature 38 °C for 30 days. Lipase inhibitor concentration in the course of treatment is approximately 0.8 molar amount of inhibitor in the course of treatment makes at least 0.1 mol inhibitor on 100 pounds of whole grains.EFFECT: present method of producing ensures production of stabilized whole-grain flour with such, high baking properties stable during storage without foreign after-tastes, exhibiting excellent functionality at baking sponge cake.85 cl, 25 tbl, 12 dwg, 12 ex

Breakfast biscuit with slowly available glucose // 2603512
FIELD: food industry.SUBSTANCE: invention relates to food products containing slowly available glucose (SAG). Methods and products related to a baked cereal product having a pre-baked SAG content and a post-baked SAG content, wherein post-baked SAG content is less than about 25 % below pre-baked SAG content. Baked grain product contains from about 20 wt% to about 80 wt% refined flour and refined flour includes soft wheat flour varieties.EFFECT: invention provides baked grain products containing slowly available glucose.175 cl, 7 dwg, 10 tbl, 9 ex

Bread production method // 2602632
FIELD: food industry.SUBSTANCE: invention relates to baking industry. Bread production method includes preparation of raw material, recipe components mixing to produce dough, fermentation and baking, wherein components are used in ratio (pts.wt): 1 grade wheat flour - 95, bean proteins concentrate (powder) - 5, culinary food salt - 1.3, pressed yeast - 1. Proposed bread production method with addition of bean proteins concentrate provides high nutritional value due to proteins balanced composition by amino acids: lysine, threonine, tryptophane, which are limiting amino acids in composition of traditional bakery products.EFFECT: optimum amounts of indispensable amino acids in bean proteins concentrate and their action in such doses may be preventive for human body acetic-alkali equilibrium maintenance.1 cl, 3 tbl, 1 dwg
ethod of producing pelmeni using quail meat // 2602630
FIELD: food industry.SUBSTANCE: invention relates to food industry and catering, specifically to methods of producing pelmeni. Method comprises preparation of dough, mince and moulding pelmeni, freezing and packing. Dough is prepared using wheat flour, yam flour, eggs, water and salt, then dough is rolled. Mince is prepared using quail meat, bulb onions, salt and water. Quantitative ratio of components is selected.EFFECT: obtaining a culinary product with improved organoleptic properties, high nutritional value, having antiallergic and functional properties.1 cl

ethod of producing dry functional mixtures // 2602629
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to production of composite mixtures for making yeast-leavened dough. Method for production of mixtures for yeast-leavened dough comprises sieving, dosing dry egg-milk mixture in amount of 56.2-61.6 %, sugar from 20.0 to 24.3 %, salt from 14.1-17.2 % and addition of additional raw materials xanthan from 1.23-2.43 % for high-calorie and medium-calorie mixtures or xanthan from 1.06 to 1.33 % and guar from 4.25-5.30 % for low-calorie mixtures, packing in paper bags and storing at temperature 20-23 °C for up to one year.EFFECT: invention improves nutritive value and improves organoleptic properties of finished product, and speeds up process of making articles.1 cl, 1 dwg, 6 tbl

Cookie preparation composition // 2602613
FIELD: food industry.SUBSTANCE: invention relates to food industry. Disclosed is a cookie preparation composition, containing wheat flour, granulated sugar, egg processing product and a vegetable additive, which is seaweed wakame puree. To prepare puree dry thallus of seaweed is soaked in water at temperature of 50 °C with water duty equal 1:10 and after swelling, homogenised to produce puree-like consistence.EFFECT: present invention enables to obtain an adequate food product enriched with vitamins, such as A, C, group B, microelements, such as iodine, magnesium, calcium, as well as food fibres.1 cl, 2 dwg, 5 tbl

Waffle product for preventive purposes // 2602441
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of waffle products. Preventive purpose waffle product includes waffle sheets, containing flour, melange, vegetable oil, baking soda, edible salt, lecithin, rice bran RemyLive in amount of 15 % of flour weight and filling. Filling contains a mixture of confectionary fat and swollen rice starch Remyline, taken in ratio with confectionary fat of 1:5, waffle crumbs, mixture of citrose, powdered goat milk and dry extract of licorice roots in ratio 60:50:1, powder of apricot and pomegranate kernels in ratio 3:1, taken in amount of 3 % of weight of taste filler. Initial components are used at following ratio for waffle sheets, wt%: flour - 72.1-74.6, melange - 11.8-13.9, vegetable oil - 1.2-1.4, baking soda - 0.2-0.4, edible salt - 0.3-0.5, lecithin - 0.7-0.9, rice bran RemyLive - 10.8-11.2, and for filler, wt%: mixture of confectionery fat and swollen rice starch Remyline - 56.4-62.5, waffle crumbs - 5.5-5.9, mixture of citrose, powdered goat milk and dry extract of licorice roots - 24.3-29.3, powder of apricot and pomegranate kernels - 7.3-8.8.EFFECT: invention enables to obtain a new product having low energy value and having a positive effect on physiological functions of human body.1 cl, 1 tbl, 3 ex

Functional dry mixture for producing cakes // 2602439
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry and can be used in production of mixtures for cakes of preventive purpose. Functional dry mixture for producing cakes comprising wheat flour, sand sugar, melange, ammonium carbonate, culinary food salt and a functional additive, additionally contains wheat bran particles, taken in ratio with wheat flour as 1:6, powder defatted milk, functional additive represented by a mixture of powder of nettle, poppy seeds and pumpkin seeds crushed to particle size of 0.1 cm, taken in ratio 1:3:2. All components are taken in the following ratio, wt%: mixture of wheat flour and wheat bran particles - 41-43, melange - 18-22, powder defatted milk - 6-8, sand sugar - 17-19, culinary food salt - 0.1-0.15, ammonium carbonate - 0.05-0.08, functional additive - 12.0-13.0.EFFECT: invention allows increasing content of functional micronutrients in the food product, improving structural-mechanical properties.1 cl, 2 tbl, 3 ex

System for production of end products by cutting flat blocks, in particular, flat and hollow wafer blocks // 2602292
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used in production of end products by cutting flat and hollow wafer blocks. System (1) includes main cutting device (3), in which there is device (12) for contour cutting. Device (12) cuts blocks (B) on contour cuts across straight transfer path. Transportation path extends in lengthwise direction of system. Main transportation device (6) located along transfer path, moves blocks (B) through device (12) for contour cutting. Device (12) for contour cutting includes at least one module (13) for contour cutting, which is equipped with at least one cutting tool (14a). Tool (14a) which can move back and forth in transverse direction of system and performs contour cutting in blocks (B), moving through device (12) for contour cutting in longitudinal direction of system.EFFECT: higher quality of finished product.47 cl, 32 dwg

Flour confectionary of functional purpose // 2602289
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products. Flour confectionery of functional purpose in form of long cookies, including flour, a sweetening agent in form of sugar, salt, water temperature of 18-23 °C in an amount which provides ready dough moisture content equal to 23-26 %, margarine, chemical baking powder, emulsifier, condensed milk, invert syrup, bean semi-product, flour used is a mixture of wheat flour and flour of flowering rush roots, taken in ratio 6:1, as sweetening agent additionally contains citrose and palatinose, taken in ratio to sugar as 2:3:1, as bean semi-product contains powder of lupine seeds, additionally contains complex improver DENFAI 10.02 in amount of 0.2 % of flour weight in dough. All components are taken at following ratio, wt%; mixture of wheat flour and flour of rhizomes rush roots - 45.00-60.00, mixture of citrose, palatinose and sugar 10.12-15.45, margarine - 10.75-18.86, condensed milk - 1.23-1.52, emulsifier - 2.04-3.17, lupine seeds powder - 2.12-2.43, complex improver DENFAI 10.02 - 0.09-0.12, chemical baking powder - 0.06-0.08, invert syrup - 1.45-2.63, salt - 0.32-0.41, water - balance.EFFECT: invention provides a formulation of long cookies with preventive properties, and widens range of functional purpose flour confectionaries.1 cl, 1 tbl, 3 ex

Low-carbohydrate biscuit semi-product // 2602288
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used in production of biscuit semi-product and articles therefrom. Low-carbohydrate biscuit semi-product, including flour, sweet agent, melange and a vegetable filler, as flour contains a mixture of wheat flour and banana flour at a ratio of 5:2, sweet agent used is a mixture of palatinose and erythritol in ratio 3:1, as vegetable filler contains powder of grape seeds, additionally contains flour Corrector DENFAI 30.01 in amount of 2.5% of flour weight. All components are taken at following ratio, wt%: mixture of wheat flour and banana flour - 24.0-32.0, mixture of palatinose and erythritol - 24.1-25.8, melange - 37.2-38.6, grape seed powder - 5.9-11.0, DENFAI improver 10.01 - 0.6-0.8.EFFECT: invention enables to develop a formula of a low-carbohydrate biscuit semi-product, and widens range of flour confectionary products of similar purpose.1 cl, 1 tbl, 3 ex

Composition for preparation of butter biscuit // 2602285
FIELD: food industry.SUBSTANCE: composition for preparation of butter biscuit is intended for use in food industry. Composition contains prime grade sunflower flour with the fat content of 10 %, prime grade wheat flour, sugar powder, butter, melange, whole milk condensed with sugar, honey, baking soda, vanilla powder, carbon-ammonium salt and cocoa powder at a specified ratio.EFFECT: invention allows to enhance nutritive value of the obtained product and expand the range of enriched flour confectionery products.1 cl, 6 tbl, 1 ex

ethod for production of wafers of enhanced nutritional value // 2601806
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products. Method for production of wafers of enhanced nutritional value, which involves mixing loose components, including wheat flour, sweet agent, baking soda, salt and lactic acid, yeast activation, dough kneading, its proofing, rolling, moulding, baking, cooling and packaging of finished product, characterised by that sweet agent used is a mixture of palatinose and oligofructose in ratio 1:1. During dough preparation, method includes further introduction, 7-10 minutes before end, a batch of a taste additive in form of a mixture of sea buckthorn extraction cake, rice starch Remyline and Sweetase L enzyme preparation, for which rice starch Remyline in amount of 2 % of flour weight is mixed with water at temperature 45-48 °C at a ratio of 1:4, stirring mixture and introducing Sweetase L in amount of 0.3 % of wheat flour weight and sea-buckthorn extraction cake in an amount of 200 % of weight of sweet agent, stirring and leaving to swell and hydrolysis for 20-22 min at temperature 28-32 °C. All components are taken at following ratio, wt%: wheat flour - 50.0-56.6, mixture of palatinose and oligofructose 3.0-5.0, sea-buckthorn extraction cake 6.0-10.0, rice starch Remyline 1.0-1.13, Sweetase L 0.15-0.17, baking soda - 0.3-0.5, salt 1.2-1.4, lactic acid 0.15-0.17, yeast 1.5-1.7, water - balance.EFFECT: invention enables to improve fragility and organoleptic properties, reduces fragility of product, and improves its nutritive value.3 cl, 1 tbl, 3 ex

Composition for production of functional purpose biscuits // 2601805
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products. Dough composition for production of functional purpose biscuits includes wheat flour, mixture of palatinose and citrose, taken in ratio 2:1, sea-buckthorn extraction cake, rice starch Remyline in amount of 2 % of flour weight, baking soda, salt, lactic acid, yeast and water, at following ratio of initial components of mixture, wt%: wheat flour - 60.0-70.0, mixture of palatinose and citrose - 2.0-4.0, sea-buckthorn extraction cake - 5.0-9.0, rice starch Remyline - 1.2-1.4, baking soda - 0.3-0.5, salt - 1.2-1.4, lactic acid - 0.16-0.18, yeast - 1.6-1.8, water - balance.EFFECT: invention enables to produce a finished product with enhanced nutritional value, improved brittleness and low fragility.1 cl, 2 tbl

Functional food product // 2601804
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products. Functional food product in form of galettes includes wheat flour, food fibres BeneoTMSynergyl, consisting of powder of inulin and oligofructose, mixture of cinnamon extraction cake and rice bran RemyLive at a ratio of 1:80, baking soda, salt, lactic acid, yeast and water in following ratio of initial components of mixture, wt%: wheat flour - 50.0-60.0, food fibre BeneoTMSynergl 3.0-5.0, mixture of cinnamon extraction cake and rice bran RemyLive 18.0-26.0, baking soda - 0.3-0.5, salt 1.1-1.5, lactic acid 0.15-0.19, yeast 1.5-1.8, water - balance.EFFECT: invention enables to obtain an end product with reduced caloric content and improved structural-mechanical properties.1 cl, 1 tbl

Functional purpose waffle product // 2601803
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products. Proposed functional purpose waffle product including flour mixture, egg yolks, sodium bicarbonate, phosphatides, salt and water, wherein as flour mixture it contains wheat flour and flour of holy clover seeds taken in ratio 6:1, additionally contains a flavouring additive in form of a mixture of powder of nettle and CO2-coffee extraction cake at a ratio of 1:2 with following ratio of initial components of mixture, wt%: mixture of wheat flour and flour of holy clover seeds 64.0-72.0; mixture of powder of nettle and CO2-coffee extraction cake - 10.5-12.5; phosphatides 0.4-0.6; egg yolks 11.1-13.2; sodium bicarbonate 0.3-0.5; salt 0.3-0.5; water - as per calculation. Mixture of powder of nettle and CO2-coffee extraction cake is preliminarily milled in a dismembrator to particle size of 40-80 mcm.EFFECT: invention enables to develop a formula of a waffle product of functional purpose, and also widen range of flour confectionary products of similar purpose.1 cl, 1 tbl, 3 ex

Bakery product preparation method // 2601798
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of bakery products with high nutritive and biological value intended for functional nutrition. Proposed is a method of making a bakery product including production of dough by mixing salt, water with flour, before mixing with flour at the temperature of 29-32 °C introduction of a vegetable additive, handling, proofing and baking of dough pieces, herewith the dough is kneaded on a liquid dispersed phase prepared by mixing sugar solution, milk whey, water, yeast and stirring for 2 minutes with further addition of wheat flour in the amount of 20-30 % of the total weight of flour spent for the dough preparation, further stirring for another 2 minutes, dispersion by recycling through a pump for 5-8 minutes till obtaining a homogeneous suspension with subsequent fermentation of the liquid dispersed phase for 20-40 minutes, herewith the vegetal additive used is represented by pumpkin food presscake obtained from pumpkin seeds processed at the temperature of 50-80 °C on a two-screw extruder, in the amount of 1.0-5.0 % of the wheat flour weight in the dough with subsequent dough fermentation during 25-30 minutes.EFFECT: invention ensures enhancement of nutritive value, specific volume, stability of shape, porosity, as well as improvement of taste and flavour properties of the bakery product, intensification of colloidal, biochemical and microbiological processes occurring in the dough owing to the use of liquid dispersed phase, dough preparation process duration reduction, reduction of flour expenditure in the process, as well as imparting to the obtained product functional properties.1 cl, 2 tbl, 3 ex

Butter cookies "seed" // 2601584
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry, in particular to production of cookies. Proposed butter cookies are made of first grade wheat flour, oat flour, confectionary fat, peeled sunflower seeds, sugar sand, flavouring agent "Halva", culinary food salt, food baking powders, liquid lecithin, antioxidant "Antracin", potassium sorbate, glucose-fructose syrup or invert syrup, drinking water, while the dough is prepared in the dough kneading machine, settled for not more than 30 minutes at a temperature of 18-20 °C, formed on a molding machine in the form of sticks weighing 15-20 g and baked in electric rotary furnace heated to temperature of 200-210 °C during the first stage for 8-10 minutes at a temperature of 180-190 °C and during the second stage - for 16-18 minutes at temperature of 210-220 °C, total duration of baking is 24-28 min.EFFECT: invention allows to manufacture a product with high nutritive value, balanced in terms of amino acid and fatty acid composition, original flavour.1 cl, 2 tbl, 2 ex

ethod of production of non-yeasted base for pizza // 2600696
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to bread production. Method of production of non-yeasted base for pizza is disclosed, in which non-yeasted dough is kneaded of prime wheat flour, whole-grain wheat flour, aqueous solutions of table salt and sand sugar, vegetable oil, then dough is proofed for 30 minutes, rolling, baking of the product, wherein, when dough is kneaded into dough kneading machine, first, prime grade wheat flour is added, then the whole grain prime grade wheat flour, aqueous solutions of table salt and sand sugar, vegetable oil, then, during the operation of the kneading tool of the dough kneading machine, water is gradually added, kneading is proceeded for 10 minutes, dough proofing lasts for 30 minutes, baking is performed at a temperature of 210 °C during 10 minutes, dough with moisture content of 43.0 % is prepared at the following content of recipe components, g: prime grade wheat flour 80; table salt solution 1.5; sand sugar 6.0; vegetable oil 0.15; whole-grain wheat flour 20; water 70.EFFECT: invention allows to manufacture a product with high organoleptic and physical-chemical properties, to reduce the ready products microbiological population, to intensify the technological process, to increase the ready products storage life and to impart medical and preventive properties.1 cl, 1 tbl, 2 ex

Shortcakes production method // 2600693
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to bakery industry. Method for shortcakes production of cookies envisages preparation of flour composite mixture of whole grain garbanzo flour, maize flour and rice flour at the ratio of 1.3:1:1, mixing for 1-2 minutes and whipping of softened margarine with fat weight fraction no less than 82 % and invert syrup with dry substances weight fraction of 70% till homogeneous mass. Then melange and ammonium carbonate are added, mixed for 1 min, then the prepared flour composite mixture is introduced, mixed for 1-2 minutes and first grade bakery wheat flour is added, preliminary mixed with sodium bicarbonate. Dough is kneaded with the moisture content of 20±1 % for 2-3 minutes at the kneading worm rotation frequency of 4-6CY/S, dough is rolled as a formation of 6-7 mm thick, dough pieces with corrugated edges of 70 mm diameter are formed, dough pieces surface is coated with water-egg mix, baking is performed at the temperature of 215-220 °C for 9-10 minutes. Dough with the moisture content of 20±1% is prepared at the following recipe components ratio, g per 1 kg of the ready products: first grade bakery wheat flour - 230, flour composite mixture - 314, Invert syrup with dry substances weight fraction of 70% - 322, margarine with fat weight fraction no less than 82 % - 128, melange - 28, sodium bicarbonate - 2.5, ammonium carbonate - 5.0.EFFECT: invention allows to enhance the ready product quality, its food and biological value, to reduce sugar intensity, prolong the storage life and expand the range of flour confectionary products of preventive purpose owing to the use of flour composite mixture of non-conventional types of flour and invert syrup instead of sugar sand.1 cl, 2 tbl, 2 ex

ethod of producing yeast-leavened dough // 2600631
FIELD: food industry.SUBSTANCE: invention relates to a method of producing yeast-leavened dough. Yeast-leavened dough is prepared by non-steam method, which comprises adding fancy bread in form of capsules with a polysaccharide thermostable shell with inner content in form of a mixture of a fat component, sugar and/or sugar-like substances in ratio of yeast dough: capsule of (99.0:60.0)÷(1.0:40.0) (wt%). Fancy bread in form of capsules has a ratio of fat component: sugar and/or sugar-like substance of (99.0:80.0)÷(10:20.0) (wt%). Capsule shell has 0.6-1.5 % concentration of ionotropic sodium alginate polysaccharide. Fancy bread in form of capsules is introduced into yeast dough 20-30 minutes before end of dough formation.EFFECT: proposed method of producing yeast-leavened dough intensifies process and improves organoleptic properties of dough.5 cl, 1 tbl, 6 ex

ethod for production of flour confectionary products of dietary purpose // 2600600
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of flour confectionery products for dietary purpose. Method for production of flour confectionary products of dietary purpose in form of hard-dough cookies involves mixing invert syrup, water at temperature of 18-23 °C in an amount which provides ready dough moisture content of 23-26 %, emulsifying agent, stevioside and flavouring component by homogenisation, emulsion preparation by mixing recipe mixture from homogeniser and margarine, kneading by mixing emulsion with a flour mixture and legume semi-product, proofing, rolling, moulding, baking, cooling. Flour mixture used is a mixture of wheat flour and wheat bran, taken in ratio (90-85):(10-15). Emulsifying agent is a phospholipid product "FEIS". Flavouring component is pan salt, and legume semi-product is black beans. At stage of kneading, method includes adding a milk component in form of powdered defatted milk and chemical baking powder. Flour product is prepared using following ratio of initial components in mixture, wt%; mixture of wheat flour and wheat bran - 52.0-58.0, stevioside - 0.02-0.03, margarine - 12.0-15.0, powdered defatted milk - 2.0-2.8, phospholipid product "FEIS" - 1.6-2.0, black bean flour - 4.0-6.0, chemical baking powder - 0.06-0.08, invert syrup - 1.7-2.1, pan salt - 0.5-0.65, water - balance.EFFECT: invention enables to obtain a finished ready product with low energy value and sugar capacity.1 cl, 1 tbl, 3 ex

ethod of soft rolls preparation for sandwiches and soft roll obtained using this method // 2600001
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used in a fast food system. Proposed is a method of preparing soft rolls for sandwiches, which involves kneading dough of first grade wheat flour, bakery yeast, food salt, sugar sand, improver, vegetable oil and water, the dough handling, proofing and baking, herewith the proofed dough pieces are rolled into flatbreads with the diameter of 13-14 cm, a flatbread is visually divided into 2 parts - the upper and the lower, and in the center of the lower part a silicone insert of the specified shape is placed, herewith the insert at the end, which is placed into the dough piece, can have an arbitrary specified shape, for example a ball, a rectangle, a square, so that the lower edge of the insert reaches out beyond the lower half of the piece, and lateral edges of the insert does not overlap the dough piece leaving a place to press the dough, then the silicone insert is covered with the upper half of the piece and the dough is pressed at the edges, herewith part of the silicone insert shall remain uncovered, after baking the soft roll the silicone insert is carefully removed. Also proposed is a soft roll for a sandwich with a cavity inside of the specified shape obtained using the said method.EFFECT: invention provides elimination of additional operations during subsequent use of the soft rolls as a base for sandwiches, elimination of crumb swelling due to formation of crust inside the rolls, not allowing sauce to penetrate into the product, avoiding the loss of filling that promotes keeping the product presentation and makes it possible to transport finished soft rolls with fillers to remote points of the fast food system without violation of sanitary-hygienic requirements and deterioration of taste properties and appearance.2 cl, 6 dwg, 1 tbl

Device for production of baked products // 2599832
FIELD: furnace; food industry.SUBSTANCE: device includes at least one bottom plate (1, 2) moving through baking chamber during baking. Area of bottom plate can be heated to baking temperature. Bottom plate has a sensor device (5) for detecting temperature bottom plate (1, 2) and/or pressure acting on area (3) of bottom plate (1, 2) during baking. Sensor device (5) comprises at least one sensor (6), and is located in hole (7) for receiving sensor in bottom plate (1, 2), so that sensor (6) with sensor head (8) is located in area (3) of bottom or in close proximity to area (3) of bottom.EFFECT: invention enables to prevent contamination and wear of equipment.18 cl, 14 dwg

Polyphenol and metal ion for browning surfaces of food products // 2599831
FIELD: food industry.SUBSTANCE: invention relates to food industry, namely to a food product with a coating on its surface. Coating contains a compound with at least one aromatic ring, which has at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring, and a transition metal ion. Invention relates to a method for coloring the surface of a food product; it includes applying the above coating on the product surface and heating the product. Invention relates to a composition for coating a food product containing the said compound in the concentration of from 1 to 100 mg/ml, preferably from 2.5 to 10 mg/ml; and a transition metal ion in the concentration of 0.2-100 mm, preferably from 2 to 10 mm; and water.EFFECT: combination of the above compound with transition metal ion intensifies the development of colour on the surface at heating, and ensures various variations of colour in the brown colour spectrum range.15 cl, 5 dwg, 3 tbl, 7 ex
ethod for production of cake with functional properties // 2599616
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used in confectionary, bakery industry and catering. Disclosed is method for production of cake with functional properties, including beating of margarine heated to 40 C for 7-10 minutes, addition of sugar sand and beating for 5-7 minutes, gradual addition of wheat flour, culinary salt and stirring, adding pumpkin seeds flour and pumpkin pulp food fibres and stirring, dough kneading till homogeneous mass in dough kneading machine for 10-15 minutes, dough moulding into preliminarily greased metal moulds, baking cake at temperature of 180-200 C for 30-40 minutes, cooling cake at temperature of 20-23°C. At that, following ratio of ingredients is used, wt%: sugar sand - 17.5; food culinary salt - 0.1; 72 % margarine - 22.4; pumpkin seeds flour - 20.0-30.0; pumpkin pulp food fibres 4.0; wheat flour is rest.EFFECT: invention consists in production of flour food product with reduced fat content, enriched with food fibres and with functional properties (hypocholesteremic, antioxidant, hepatoprotective and prebiotic), with increased storage life.1 cl, 3 ex

Device for dough rolling and dough ribbon production from dough (versions) // 2598573
FIELD: food industry.SUBSTANCE: device contains a frame whereon an upper and a lower pairs of rollers are installed. Each rollers pair has an own drive for this pair rollers rotation in opposite directions. A pendulum with a projection and a supporting caster is installed on the frame between the upper and the lower pairs of rollers by means of an axle. A dough ribbon position sensor triggering in case of the ribbon tension is attached to the frame on one side of the pendulum. A ribbon position sensor triggering in case of the dough ribbon sagging and deviation from the preset position is attached to the frame on the other side of the pendulum. The pendulum projection is located so that to enable interaction with the sensors. An adjustable gap is formed between each pair of the rollers. The lower pair of rollers is shifted to one side relative to the upper pair of rollers. Each dough ribbon position sensor is connected to the device operation control unit connected to the drive for rotation of the upper pair of rollers. According to another version, the device is equipped with a dough ribbon position sensor located under the pendulum so that to enable interaction with the pendulum projection in case of the dough ribbon sagging and its maximum deviation from the preset position. According to the third version, the device is equipped with a dough ribbon position sensor located under the pendulum so that to enable interaction with the pendulum projection in case of maximum allowable tension of the dough ribbon and its deviation from the preset position as well as with a counterweight attached on the pendulum.EFFECT: invention allows to enhance the device reliability and dough ribbon production quality, approximate the rolling process to the traditional manual process where the rolling quality, the ribbon strength, homogeneity and elasticity are achieved.3 cl, 6 dwg

High-efficiency device for production of dough semi-products with filling // 2598140
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to production of composite semi-finished food products from shell with filling. Device comprises a roller intended for formation of at least two bands of coating material, said roller consisting of at least two mechanisms, including at least two counter-rotating rollers and pressure roller. Device comprises a stamping mechanism - a pair of drums configured to rotate towards each other. Device comprises a stuffing feeder configured to supply filling between bands and has a wedge-shaped fragment pointing towards drums. Device comprises a dosing unit configured to batch filling through outlet channels of stuffing feeder. Device comprises zone for moulding semi-finished products, in which are fed bands of coating material and a portion of filling. Said zone is in form of cells located in immediate proximity opposite each other, said cells having inlet holes having shape of inner surfaces, corresponding to shape of obtained semi-finished products, or including screens of corresponding shape. Structural units of device have certain shapes and dimensions.EFFECT: invention enables to create a device to manufacture a wide range of semi-finished products of high quality from dough with filling.180 cl, 14 dwg

ethod of sponge semi-product for production // 2598040
FIELD: food industry.SUBSTANCE: invention refers to food industry and public catering. Disclosed is method for production of sponge semi-product, including beating up melange with sugar sand for 30-40 minutes to increase volume in 2.5-3 times, beating barley flour mixed with sugar sand at ratio of 1:1 and water in ratio of 3:7, after that, in beaten melange-sugar mixture added whipped water-and-flour mixture with barley flour, adding pre-mixed wheat flour and potato starch, essence and mixing for not more than 15 s, dough is formed and baked, wherein components are used at following ratio, g per 1 kg of ready semi-product: melange 578.5, sugar sand 347.1, water 262.5, premium wheat flour 168.7, barley flour 112.5, potato starch 97.5, essence 3.47.EFFECT: invention consists in improvement of quality of sponge semi-product due to improvement of specific volume and porosity of sponge semi-product, enrichment with food fibres, vitamins and minerals.1 cl, 4 tbl, 1 ex
ethod for production of tertiary processed food from dough with filling // 2597194
FIELD: food industry.SUBSTANCE: invention relates to production of tertiary processed food from dough with filling. Proposed is a method for production of tertiary processed pelmeni envisaging preparation of dough and filling, moulding the filling into the dough, deep-fat frying, cooling and packing in an oxygen-free medium into containers from heat-resistant material, herewith prior to forming the filling into it the dough is rolled, cut into pieces and perforated, herewith the dough cutting into pieces and perforation is performed simultaneously or perforation of the dough is done before cutting it into pieces.EFFECT: invention ensures reduction of dough gassiness and cracking during frying.1 cl

Dough rolling method // 2597126
FIELD: food industry.SUBSTANCE: one supplies dough in a gap between one pair of rollers rotating in opposite directions and obtains a thick dough ribbon at the gap outlet. After that, one imparts a constant shape to the ribbon in its cross section along the whole thick ribbon length between the rollers pairs. The obtained thick ribbon is passed through a gap of the next pair of rollers rotating in opposite directions; a thin ribbon with decreased cross section is obtained. In the zone between roller pairs gaps one performs arbitrary ribbon sagging, measures the ribbon sagging value and, depending on such value, decreases or increases the rate of the first rollers pair rotation. Between the two roller pairs gaps, one imparts an inclined position to the ribbon while the ribbon sagging (h) is performed within the range of (0.2-0.8)H, where H is the centre-to-centre distance between the first and the second roller pairs.EFFECT: invention allows to enhance the dough rolling quality and rate.3 dwg

anufacture of dough goods with filling // 2597083
FIELD: food industry.SUBSTANCE: according to the goods manufacture method, one performs supplying of a filling and two preliminarily rolled out dough ribbons into the goods moulding zone and proceeds with goods moulding with drums simultaneous rotating towards one another; halves of moulding cells are positioned in an inversed manner on the drums surfaces. The moulded goods are pushed out from the cells. The method specificity is as follows: the filling is moulded in the form of a ribbon with thickness 5-30 mm less than each dough ribbon width; the filling ribbon and dough ribbons are continuously and simultaneously supplied to the moulding place; supplying is performed so that the dough ribbons and the filling adjoin one another before moulding. In the process of moulding, the dough ribbons and filling parts, formed on the drums surfaces outside the moulding cells, are pushed out into the following goods being moulded. The dough ribbons are moistened with the filling being pushed out at the ribbons bonding spots.EFFECT: invention usage allows to enhance the quality of goods produced.2 dwg

ethod for preparation of bakery products with increased nutritive and biological value // 2596849
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used in production of bakery products of functional and specialized purpose. Method envisages preparation of a combined flour of soya seeds and fresh ginger root or soya seeds and citrus peel, which is mixed with prime grade wheat flour at the ratio of 1:3 respectively, introduction of the prepared recipe ingredients into the mixture, dough kneading, fermentation, goods moulding and proofing, baking. Invention enables to obtain articles with increased content of proteins 1.4-1.5 times, mineral substances 2 times, vitamin C 33-60 times, vitamin E by 1.0-0.9 mg in 100 g of the product. At the same time in the ready product the total content of carbohydrates is reduced 1.5 times, along with increased content of food fibres by 2.6-2.7 g in 100 g.EFFECT: obtaining products with increased nutritive and biological value.1 cl, 1 dwg, 3 tbl, 1 ex
 
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