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

A   Human necessities(308424)
A21            Baking; equipment for making or processing doughs; doughs for baking(8182)
Composition for manufacturing "amber" cake // 2628501
FIELD: food industry.SUBSTANCE: composition for manufacturing the cake contains wheat flour of the highest grade, medium rye flour, granulated sugar, cream margarine, food chicken eggs, dried fruits (dried apricots), vanillin, food table salt, ammonium carbonate salt, sugar powder, at the following ratio of components, wt %: wheat flour of the highest grade - 18.67; medium rye flour - 12.38; sugar -18.86; cream margarine - 19.26; food chicken eggs - 15.44; dried fruits (dried apricots) - 14.07; vanillin - 0.01; food table salt - 0.09; ammonium carbonate salt 0.24; sugar powder - 0.98.EFFECT: invention allows to reduce the energy value and cost of the finished product, to increase its nutritional value, and also to expand the assortment of cakes using rye raw materials.4 tbl, 1 ex
Chocolate product // 2628402
FIELD: food industry.SUBSTANCE: method of manufacturing a food waffle product or a product in the form of a waffle tube, containing chocolate, is proposed, comprising the stages of: (a) preparing the baking mixture containing a starch source and liquid chocolate; (b) baking the baking mixture in a baking plant; the liquid chocolate making 5 to 70 wt % of the baking mixture, wherein the baking mixture contains at least 30 wt % of a water-containing liquid. A food waffle product or a product in the form of a waffle tube, containing chocolate, is proposed, prepared from the baking mixture containing a starch source, liquid chocolate and at least 30 wt % of a water-containing liquid, the liquid chocolate making 5 to 70 wt % of the chocolate baking mixture. A food waffle product or a product in the form of a waffle tube, containing chocolate, manufactured by this method, is also proposed, the chocolate being uniformly distributed throughout the stable, preferably crispy, base made of starch subjected to heat treatment.EFFECT: invention allows to effectively obtain waffles and other crispy foods containing chocolate.10 cl, 2 dwg, 4 tbl, 2 ex
ethod for production of bakery products for nutrition of elderly people // 2628399
FIELD: food industry.SUBSTANCE: method involves preparing bakery products in two stages: at the first stage, leavened dough is prepared, and at the second stage, top-grade wheat flour, pressed bakery yeast, granulated sugar, food salt with reduced sodium content, enriched with potassium and magnesium, refined deodorized vegetable oil, dried grapes, and water are added thereto. Thereinafter, dough is kneaded and subjected to fermentation for 60 minutes and cutting, after which the dough pieces are proofed and baked. The leavened dough is prepared by mixing at the ratio of 1:(0.11-0.43):0.02 top-grade wheat flour, semi-defatted flax flour, pressed bakery yeast, water in an amount providing the leavened dough humidity of 45-48%. The resulting leavened dough is fermented for 150 minutes at the temperature of 26-32°C.EFFECT: improving the organoleptic and physicochemical indices of bread quality, increasing the nutritional value, increasing the microbiological safety and expanding the range of bakery products for the nutrition of elderly people.1 tbl, 3 ex
icroencapsulated bacterial consortium for gluten degradation in fermented dough and method for obtaining said fermented dough // 2628314
FIELD: food industry.SUBSTANCE: microencapsulated bacterial consortium for gluten degradation contains Lactobacillus plantarum ATCC 8014, Lactobacillus sanfranciscensis ATCC 27652 and Lactobacillus brevis ATCC 14869, encapsulating agents, prebiotics selected from the group including polydextrose, inulin and agave syrup, and trehalose in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin commonly used for baking. The method for obtaining a consortium for gluten degradation comprises the stages of separately reacting each strain of lactic acid bacteria, separately cultivating each activated strain in a liquid culture medium until each strain reaches a predetermined concentration, removing for each strain the culture medium excess for concentrating the microorganisms, preferably by centrifugation, with obtaining granules, separately resuspending the granules for each strain in a suspension of the saline solution and adjusting to a predetermined volume, mixing the required amounts of each strain and adjusting to a final volume, dissolving the encapsulating agents in water at suitable proportions of dissolved dry substances from 20 to 30%, adding prebiotic and trehalose, inoculating the mixture of the three strains of lactic acid bacteria with obtaining approximately 1010 CFU of said mixture of three strains of lactic acid bacteria per gram of the encapsulated powdery substance, and spray drying with the inlet temperature of 110 to 160°C and the outlet temperature of 60 to 80°C, at a feed rate of 20 to 50 ml/min. Invention also relates to fermented dough, the method for its obtaining, and sweet baked products obtained from the fermented gluten-free dough.EFFECT: group of inventions allows to obtain a consortium which is stable and quickly activated.17 cl, 4 tbl, 6 ex

ethod for producing instant roasted noodles and roasting device // 2628294
FIELD: food industry.SUBSTANCE: method for producing instant roasted noodles comprising placing gelatinized noodle filaments into a plurality of retaining vessels supported by two endless parallel chains; immersing the plurality of retaining vessels into which the noodle filaments are placed by the motion of two endless chains into a roasting reservoir for roasting noodle filaments; removing the retaining vessels from the oil in the roasting reservoir by the motion of the two chains for removing the plurality of roasted noodle briquettes from the oil in the roasting reservoir; changing the motion direction of the chains for 15 seconds after removing the plurality of the noodle briquettes from the oil to turn the retaining vessels upside down; transporting the noodle briquettes in the state in which the noodle briquettes are contained in the retaining vessels; and separating the noodle briquettes from the retaining vessels. By the second version, the gelatinized noodle filaments are placed in a plurality of retaining vessels supported with the possibility of turning on central rotary shafts by two endless parallel chains. The roasting device comprises a roasting reservoir, two endless chains arranged parallel to each other at the same level, one portion of which is located in the reservoir and the other is outside the reservoir; a plurality of central rotary shafts supported by two endless chains; a plurality of retaining vessels supported with the possibility of turning and rotating on the plurality of central rotary shafts; a plurality of reversing systems configured to reverse the plurality of retaining vessels; and the retaining system made with the possibility to transport noodle briquettes in the state in which the noodle briquettes are contained in the retaining vessels.EFFECT: reducing the production costs and improving the taste of noodles.6 cl, 1 tbl, 27 dwg
Food product with moulded body // 2627655
FIELD: food industry.SUBSTANCE: invention relates to a food product, comprising a moulded body. Disclosed is a food product, comprising at least one moulded chocolate body, comprising a plurality of pieces, completely separated from each other by a plurality of gaps, and group of baked products, wherein at least one element of group baked products forms a consumed segment, at least along with part of moulded chocolate body, and at least one part of at least one baked product is not coated and is visible from at least one lateral side of moulded chocolate body, and moulded chocolate body of consumed segment at least partially extends beyond outer boundary of at least one baked product, such that between outer boundary of at least one baked product and edge of consumed segment there is a gap. Also disclosed is a method for production of food product, involving a step for placing chocolate in a mould to form at least one moulded chocolate body, comprising a plurality of pieces, completely separated from each other by a plurality of gaps, combining at least one baked product with moulded chocolate body so that part of at least one baked product is not covered with chocolate, cooling chocolate after placing in mould and extracting food product from mould.EFFECT: invention is aimed at producing a confectionery sandwich, having high structural integrity and improved appearance.16 cl, 9 dwg

Production method of dough foundation from whole hydrolized sprouted wheat grain and dough piece composition, produced by indicated method // 2627560
FIELD: food industry.SUBSTANCE: foundation production method for dough from whole, hydrolysed sprouted wheat grain of the 3rd grade includes the grain preparation for grinding by purifying of the grain mass from metal-magnetic, mineral and grain impurities with further machine washing of the grain. The grain is sprouted in the presence of water, the activation process is carried out for 24 hours before the reaching the sprouts length up to 1.5 mm. Provide the preliminary grinding of sprouted (activated) grain by breaking, cutting and extruding in the knife-matrix system through the drawing dies with the size of 3 mm before the substrate with fraction up to 3 mm is obtained at the dough piece moisture content up to 40%. The substrate, obtained earlier in the previous stage, is processed, including its solid unprocessed part, namely, the germ, the sprout, the shell, with 1: 1 irrigation module, by the hydrodynamic method in the rotary pulsating device. Due to this processing, it is possible to increase the gluten content of the dough piece from the 3rd grains grade from 17 to 22%. The foundation composition for the dough making contains the water and sprouted grain in the ratio of 1: 1. The composition contains the ingredients of the whole sprouted grain, namely the germ, the sprout, the shell, crushed to the size of 2-80 microns to ensure the complete digestibility of bakery products from the dough piece in the human gastrointestinal tract.EFFECT: invention allows to increase the energy and nutritional value of the product, to increase the gluten content of the 3rd grains grade and to reduce the energy costs for the production of the dough piece.2 cl, 3 dwg, 3 ex
Composition for manufacturing gingerbread with biologically active additives // 2627548
FIELD: food industry.SUBSTANCE: composition is proposed for manufacturing gingerbread with biologically active additives, containing wheat flour of the highest grade, granulated sugar, sodium bicarbonate, ammonium carbonate and melange, wherein it additionally contains natural honey, margarine and powder from vegetables and/or fruits or berries, obtained by means of drying the initial raw materials in two stages. At the first stage, drying is carried out to the residual humidity of 30-35% at the temperature up to 90°C, and at the second stage - to the residual humidity of 6-8% at a temperature not exceeding 40°C, with the simultaneous disintegration of the materials to be processed. The composition contains carrot, pumpkin, Jerusalem artichoke, melon, apple, quince, sea-buckthorn, banana, apricot powders.EFFECT: obtaining gingerbread with the increased content of natural vitamins and antioxidants.4 cl, 1 tb

Dough for pizza, containing malted barley flour // 2627090
FIELD: food industry.SUBSTANCE: dough for pizza is proposed, containing malted barley flour of more than 1.0 to about 3 wt % of the flour. A product in the form of pizza, comprising dough containing malted barley flour in an amount of more than 1.0 to about 3 wt % of flour is proposed, in which the dough has a characteristic selected from the group consisting of the regular shape, the irregular shape, the inhomogeneous topography around the outer, upper, part of the dough, the structure with open cells and combinations thereof, and at least one coating of the upper part of the dough. The method for making a pizza based on the dough is proposed, comprising mixing the dough containing malted barley flour in an amount of more than 1.0 to about 3.0 wt % of flour, fermenting the dough, pressing the dough with a punch having a characteristic selected from the group consisting of the regular shape, the irregular shape, the channel formed along the bottom punch perimeter, and combinations thereof, and baking the dough to obtain a food product based on the dough. The method for making a pizza based on the dough is also provided, comprising preparing the dough containing malted barley flour in an amount of more than 1.0 to about 3.0 wt % of flour, fermenting the dough for less than 3 hours, pressing the dough with a punch having the characteristic selected from the group consisting of the regular shape, the irregular shape, the channel formed along the bottom punch perimeter, and combinations thereof, and baking the dough to obtain a food product based on the dough.EFFECT: invention allows to obtain a food product containing dough with a unique appearance and structure.15 cl, 5 dwg, 2 tbl, 2 ex

ethod for producing wire-cut butter biscuits "marine" // 2626756
FIELD: food industry.SUBSTANCE: method for producing wire-cut butter biscuit is proposed; for this purpose, the mixture of wheat and oat flour is prepared, which is sieved and stirred to obtain a uniform mixture, then the resulting mixture is subjected to ozone treatment for 15 minutes, after which laminaria powder is introduced in the flour mixture, with the subsequent sieving of the resulting composite mixture; the formulation mixture is prepared separately for 6-8 minutes by means of successively mixing the components of granulated sugar, butter, sour cream, food salt, drinking soda, vanillin and cinnamon to obtain the uniform condition, wherein during stirring the resulting composite mixture is introduced, the further stirring of the resulting mass is carried out for 5-8 minutes to obtain the homogeneous dough mass, with its subsequent rolling, moulding dough pieces and baking for not more than 4 min at the following ratio of the formulation components, 1 kg per 1 t of the finished product: wheat flour of the general purpose 416.03; oat flour 213.33; laminaria powder 92.26; butter 123.04; salt 4.53; drinking soda 4.56; sour cream 184.55; vanillin 1.84; cinnamon 1.85; granulated sugar 123.03.EFFECT: ensuring high processability of the manufacturing process, improving the quality while ensuring the safety of finished products.1 dwg, 1 tbl, 1 ex
ethod for producing flour confectionery product based on biscuit semi-finished product // 2626629
FIELD: food industry.SUBSTANCE: method for producing a flour confectionery product based on a biscuit semi-finished product involves the production of biscuit semi-finished product in two stages: by mixing in the first stage components: melange, granulated sugar, vegetable oil, invert syrup for flour products, skimmed milk powder, baking soda, table salt, an emulsifier, glycerin, citric acid, potassium sorbate solution, water, and at the second stage by means of adding wheat flour, placing the dough into a turboemulsifier for nitrogen saturation, moulding the dough in the form of a sheet, baking the sheet, cooling the sheet, cutting the sheet into strips, preparing a moisture-containing filling comprising pasteurizing the mixture containing treacle, skimmed milk powder, table salt, sugar powder and water by means of heating to 70-80°C with the subsequent cooling, mixing the pasteurized mixture with vegetable fat, aerating the filling while whipping in the turboemulsifier in the presence of nitrogen, spreading the aerated filling over the biscuit strips.EFFECT: improving the product quality due to increasing the organoleptic properties concerning the finished product taste and preserving the product shape during the manufacturing and storage due to reducing the deformation and fragility of the product.2 cl, 1 tbl, 3 ex
Confectionery functional mixture for cookies // 2626625
FIELD: food industry.SUBSTANCE: confectionery functional mixture for cookis comprises wheat flour, sugar as for a sweetening agent, butter, condensed milk, table white salt, sodium bicarbonate, ammonium carbonate, vegetable additive and water of 16-19°C in an amount that provides a finished dough of 14-16% moisture. The mixture additionally contains wheat bran, taken at the ratio to wheat flour of 1:5. It additionally comprises stevioside and erythritol taken at the ratio to sugar of 10:1:3 as for the sweetening agent. It additionally contains wheat fibers Camecel FW 200 in an amount of 5% of the butter weight. The vegetable additive is represented by microalgae chlorella. The primary components are used in the following ratio, wt %: mixture of wheat flour and wheat bran 13.00-23.00; mixture of sugar, stevioside and erythritol 15.00-20.00; butter 19.00-21.00; condensed milk 2.20-3.90; wheat fibers Camecel FW 200 0.95-1.05; microalga chlorella 8.00-12.00; ammonium carbonate 0.10-0.20; sodium bicarbonate 0.80-1.00; table white salt 0.50-0.60; water is the rest.EFFECT: improved taste properties.3 tbl, 3 ex

Bakery improver composition // 2626158
FIELD: food industry.SUBSTANCE: bakery improver composition comprises a functional basis and nutritional additives including ascorbic acid, ammonium sulphate and monosubstituted calcium phosphate. Wherein enzymatically active flour from thallus of Undaria pinnatifidia brown algae, showing lipoxygenase activity, is used as the functional basis. In addition, the content of food additives to the weight of flour from the thallus of Undaria pinnatifida brown algae is (wt %): ascorbic acid 1.0-3.0; ammonium sulfate 3.40-3.48; monosubstituted calcium phosphate 5.6-6.4.EFFECT: proposed composition of the bakery improver allows to adjust the baking properties of wheat flour with weak and medium gluten, to intensify the fermentation processes of the dough, to improve the consumer properties of finished bakery products produced using wheat flour, in particular from the mixture of wheat and rye flour, and to increase their freshness preservation time.2 cl, 2 tbl, 3 dwg, 3 ex
anufacture method of rich bakery products with long term of acceptability // 2626151
FIELD: food industry.SUBSTANCE: manufacture method of rich bakery products with long term of accepatbility provide the preparation of products in two stages. At the first, the brew is prepared, and at the second stage provide the dough kneading based on the brew, the remaining parts of the wheat flour, compressed baked yeast, bread, sugar, chicken eggs, water. In order to prolong the freshness of the baked products, the specialized fat product in the amount of 15%, the enzymatic preparation of the amylolytic action in the amount of 0.02%, the arabic gum stabiliser in the amount 0.11% of the total flour weight are added during the mixing. The fermentation, handling, proofing of dough pieces, baking and cooling are carried out. In order to increase the microbiological safety, it is packed in the polypropylene film with the biaxially oriented thickness of 30-40 mcm, subjected to heat treatment at the temperature of 90-95°C for 40-60 minutes.EFFECT: invention makes it possible to maintain the freshness and microbiological stability of rich bakery products for 25-30 days without the use of preservatives.2 tbl, 3 ex
ethod of preparing leaven // 2626150
FIELD: food industry.SUBSTANCE: method of preparing leaven provides preparing a flour substrate from flour and water, cooling it, introducing an enzyme preparation, holding, cooling and introducing an inoculum of lactic acid bacteria, growing microorganisms. As a flour substrate, rye whole-grain coarse flour is used, mixed with water at the ratio of 0.8-1.2:1.3-1.7 with the temperature of 25-35°C, with introducing the mixture of fermentolysates of the yeast biomass Saccharomyces cerevisiae and the fungal biomass Aspergillus oryzae taken in the amount of 2-4% and 4-6% to the mass of rye whole-grain coarse flour, respectively, by introducing the inoculum of lactic acid bacteria, which are represented by the lactic acid bacteria Lactobacillus acidophilus A-146 in the amount of 8-12% of the flour substrate weight. The resulting mixture is held for 4-6 hours at the temperature of 25-35°C to the accumulation of titratable acidity of 18-20 degrees and reaching the pH=3.8-4.0.EFFECT: invention allows to obtain a leaven with the increased content of amino acids, the presence of potassium, calcium, magnesium, phosphorus, vitamins B1, B2, PP, and having the antagonistic activity against pathogens of microbial spoilage of bread.3 tbl, 2 ex

Complex of at least one vegetable protein and at least one milk protein // 2625962
FIELD: food industry.SUBSTANCE: method for obtaining a complex of at least one vegetable protein and at least one milk protein involves obtaining a composition comprising at least one vegetable protein, obtaining a composition comprising at least one milk protein, and mixing the composition comprising at least one vegetable protein and the composition comprising at least one milk protein. Moreover, the method includes one or more identical or different processing stages that alter the conformation of proteins. Wherein the vegetable protein is represented by a protein obtained from legumes. Wherein before mixing the vegetable protein composition with the milk protein composition, the vegetable protein conformation is modified by lowering the pH to a value less than or equal to 4. Using the complex obtained as a functional agent in the preparation of food products is proposed as well.EFFECT: invention allows to improve the solubility and coagulation properties of vegetable and milk protein complexes.13 cl, 1 dwg, 8 tbl, 5 ex
Waffle product // 2625657
FIELD: food industry.SUBSTANCE: waffle product is proposed, comprising a body consisting of a set of waffle sheets made from a flour semi-finished product and filling layers arranged between the waffle sheets, in which the filling is made from a candy mass on the basis of a praline mass semifinished product is provided, and the product body is covered with a layer of milk caramel, on which is a sprinkle made of crushed peanuts and puffed rice and covered with chocolate-milk glaze with diluting is arranged, at the following ratio of the original ingredients in the finished product, wt %: milk caramel 30.0-32.0; waffle sheets 7.0-8.0; filling 26.0-27.0; crushed peanuts 11.0-12.0; puffed rice in balls 2.0-3.0; chocolate milk icing with diluting 20.0-22.0.EFFECT: waffle product with improved organoleptic properties, increased nutritional value, long shelf life and expanding the range of manufactured products.5 cl, 6 tbl, 2 ex
ethod for manufacturing biscuit semi-product // 2625588
FIELD: food industry.SUBSTANCE: in method, melange of hen eggs and granulated sugar are whipped in the whipping machine MV-60 first at the low number of revolutions for 5-7 min, then at the large number of revolutions for 30-40 minutes before the volume increase 2.5 times. 1 minute before the end of whipping, wheat flour of the highest grade and spelt flour mixed with potato starch, essence are added in 2-3 portions, and kneading is continued for 15 seconds. Moulding is carried out by means of pouring the finished dough into baking sheets or moulds pre-greased and covered with parchment paper. It is baked in an oven at 195-200°C for 50-55 minutes. The finished semi-product is cooled for 20-30 minutes, taken out of the mould or baking sheet and held for 8-10 hours at the temperature of 15-20°C. The ingredients are used at the following ratio of the components, wt %: wheat flour of the highest grade 13.20, spelt flour 8.80, potato starch 5.40, granulated sugar 27.10, melange of hen eggs 45.20, essence 0.30.EFFECT: invention allows to increase the nutritional value, to improve the organoleptic and physicochemical indices of the finished product and to expand the range of flour confectionery products.1 ex
ethod for manufacturing glazed gummy gingerbreads // 2625586
FIELD: food industry.SUBSTANCE: method involves preparing the mixture of wheat and buckwheat flour, which is sieved and stirred until a homogeneous mixture is obtained. Dough is prepared as follows: fructose is mixed with water with the temperature of 20°C; molasses, melange and cinnamon are successively introduced at constant stirring for 2-10 minutes, a baking powder and the homogeneous composite flour mixture are introduced, and re-kneading is performed. The products are moulded, baked and glazed. Syrup for glazing is prepared simultaneously with preparing the dough. Isomalt and water are mixed, said mixture is warmed up to the temperature of 100°C, and pectin in the form of powder is gradually introduced while stirring actively. The pectin syrup is boiled out till the content of dry substances is equal to 77-78%. The ready syrup is fed for glazing. Gingerbreads after glazing are sent to the drying first at the temperature of 60°C for 5 min, and then at the temperature of 20-22°C for 3 min.EFFECT: invention allows to shorten the technological process duration, to improve the quality of finished products while reducing their sugar content, and to increase the shelf life of finished products.2 dwg
ethod for producing crisp breads // 2625573
FIELD: food industry.SUBSTANCE: in method for producing crisp breads, including preparing the nutritious mixture for the liquid leaven from rye flour, water and culture liquid Medusomyces gisevi, fermenting the liquid rye leaven, preparing dough with introducing a functional additive, fermentation, moulding, proofing, baking, cutting and drying, the culture liquid Medusomyces gisevi is used, prepared by means of infusing on green tea and in the amount of 10-15% to the water mass, and the liquid leaven is fermented to acidity 15-17°; as the flour in making the dough, the mixture of wheat flour, oat bran and flour from black beans, taken at the ratio of 8:1:1, and fibregam is introduced as the functional additive, taken at the ratio to the flour mixture as 1:50.EFFECT: increasing the content of dietary fiber, reducing the caloric content, improving the rheological and organoleptic properties.3 cl, 1 tbl
Butter biscuits of preventive purpose // 2625572
FIELD: food industry.SUBSTANCE: butter biscuits of the preventive purpose as initial components include wheat flour, water in the amount providing the finished dough humidity of 16-17.5%, margarine, egg powder and bakery yeast. They additionally contain quinoa flour taken at the ratio to wheat flour as 1:6, as well as a functional additive in the form of a mixture of kernels of cherry stones and peach pits, taken at the ratio of 1:1. The ratio of the initial components in the mixture is (wt %): the mixture of wheat and quinoa flour 40.0-52.0, margarine 23.5-35.4, egg powder 1.5-2.7, bakery yeast 0.9-2.3, the mixture of kernels of cherry stones and peach pits 3.5-4.6, water - the rest. Wherein the mixture of crushed dried kernels of cherry stones and peach pits with the particle size of not more than 80 mcm is used.EFFECT: butter biscuits have the preventive orientation, the expansion of the range of flour confectionery products of similar purpose.2 cl, 1 tbl, 3 ex
ethod for producing flour confectionery product based on biscuit semi-finished product // 2625571
FIELD: food industry.SUBSTANCE: method comprises preparing a biscuit semi-finished product in two stages. With the introduction of melange, a sweet component, invert syrup, glycerin, a milk protein additive, baking soda, table salt, an emulsifier, water, stirring the components and introducing wheat flour and corn starch at the second stage. Whipping, baking, cooling, cutting into continuous strips, applying the composition for impregnation and the composition for spreading thereon, moulding the finished product in the form of mini-rolls from the sheets are carried out. While introducing the flour, flour from pumpkin pulp, taken in relation to the wheat flour 1:5, is introduced simultaneously. As a sweet component, stevioside is used. A milk protein additive obtained by mixing milk whey powder and goat milk powder, taken at the ratio of 2:1, is used. Baking is carried out for 15-20 minutes at the temperature of 190-200°C.EFFECT: invention allows to improve the quality of finished products, to increase the nutritional value, to reduce the sugar content and the energy value, to improve structural and mechanical indices.4 cl, 1 tbl, 3 ex
Composition for producing sugar biscuits of functional purpose // 2625570
FIELD: food industry.SUBSTANCE: composition includes the flour mixture comprising wheat flour, sugar as a sweetening agent, butter, condensed milk, table white salt, sodium bicarbonate, ammonium carbonate, a vegetable additive and water at the temperature of 16-19°C in an amount providing the finished dough moisture of 14-16%. The flour mixture additionally comprises chestnut flour taken at the ratio to the wheat flour as 1:7. It additionally comprises palatinose and oligofructose taken at the ratio with sugar of 1:1:1 as the sweetening agent. It additionally comprises powder from pear seeds. As a vegetable additive, it comprises sea buckthorn meal. The components are taken at the following initial ratio in the mixture, wt %: the mixture of wheat flour and chestnut 7.0-15.0; the mixture of sugar, palatinose and oligofructose 20.0-25.0; butter 20.0-25.0; condensed milk 2.0-3.5; powder from pear seeds 3.5-4.0; sea buckthorn meal 20.0-23.0; ammonium carbonate 0.1-0.2; sodium bicarbonate 0.7-0.8; food table salt 0.6-0.7; water - the rest.EFFECT: invention allows to reduce the energy value and sugar content of the product and to extend its shelf life.1 tbl, 3 ex
ethod for manufacturing flour confectionery product of gluten-free type // 2625569
FIELD: food industry.SUBSTANCE: method for manufacturing a flour confectionery product of the gluten-free type in the form of shortbreads includes whipping softened margarine, introducing a sweet component, a structure former, starch treacle, chemical baking powder dissolved in water, stirring, introducing flour, kneading the dough, rolling in the form of a sheet, forming dough pieces of circular shape with corrugated edges, and baking. Flour is represented by the mixture of CO2-meal of amaranth seeds and chestnut flour taken at the ratio of 1:8; as the structure-forming agent, a gluten-free egg substitute and a powder of quail eggs, taken at the ratio of 3:1, are introduced; as a sweet component, stevioside is introduced, and baking is carried out at the temperature of 200-210°C for 12-15 minutes. The initial components are used at the following ratio (wt %): the flour mixture of CO2-meal of amaranthseeds and chestnut flour 60-65, stevioside 0.03-0.05, margarine 12-15, starch treacle 8-10, structure former 3.5-4.2, sodium bicarbonate 0.005-0.007, drinking water - the rest up to 100%.EFFECT: method for manufacturing a flour confectionery product provides for increasing the food and biological value of products, reducing the sugar content, improving the structural and mechanical indices.1 tbl, 3 ex
Biscuit semi-finished product of functional purpose // 2625568
FIELD: food industry.SUBSTANCE: biscuit semi-finished product comprises the mixture of wheat flour and pine needle flour in a ratio of 10:1, a mixture of lactitol and citrate in a ratio of 4:1, melange, a mixture of cryopowders from feijoa and persimmons in a ratio of 1:2, with the following ratio of the original components, %: mixture of wheat flour and pine needle flour - 25.1-33.1, mixture of lactitol and citrose - 23.4-24.9, melange - 36.0-38.0 and cryopowder from feijoa and persimmon - 7.5-12.0.EFFECT: invention allows to expand the raw material base and the range of preventive products for people with metabolic disorders.1 tbl, 3 ex

Device for dispensing yeast in bakery and yeast dispensing system in bakery // 2625484
FIELD: food industry.SUBSTANCE: device comprises the inner panel of the refrigerating chamber on which an inner liquid yeast circulation circuit is mounted, made with the possibility to be connected to a liquid yeast reservoir and comprising a pump unit; the outer panel of the refrigerating chamber, on which the liquid yeast dosage device and the dosage table with the reservoir filled with the amount of liquid yeast are pre-assembled. The inner panel and the outer panel are made with the possibility to be fixed on both sides on the wall of the refrigerating chamber. The liquid yeast dosage device is made with the possibility to be connected to the inner circuit through the wall of the refrigerating chamber.EFFECT: simplification of the yeast dispensing process in a bakery.24 cl, 12 dwg

Sachet with pre-dosed ingredients for making baked product // 2625479
FIELD: food industry.SUBSTANCE: sachet with the ingredients for making the baked product in the home bread maker has the first compartment (100), in which the ingredients of at least three types are placed: a structuring ingredient providing strengthening the gluten framework structure during kneading, a stimulating ingredient promoting the rising of the baked product, and a flavouring ingredient providing the improvement of organoleptic properties of the baked product, wherein said ingredients are dosed in the proportions specified with the predetermined amount of flour required to prepare one baked product.EFFECT: invention provides to obtain a sachet designed for single use for obtaining one baked product, and to simplify the bread making process, freeing the user from any preliminary preparation of the components.15 cl, 9 dwg, 4 tbl

ethod and composition for manufacturing extruded food products and products obtained thereof // 2624956
FIELD: food industry.SUBSTANCE: claimed extruded dough contains flour food raw material and a plasticiser in the form of trehalose. The dough has the moisture content of less than 5.5% by weight. A crispy finished airy flour product and method of its production are also proposed. The flour raw material mixed with the plasticiser in the form of trehalose is extruded, and the finished airy snack food product of long storage is moulded. The water activity of the finished airy flour food product is 0.25 to 0.5, and the total sugar content is 3% to 15% by weight. A finished piquant food product with a filler is also provided.EFFECT: invention allows to obtain extruded, long-storage food products with the desired crispy texture without the use of a drying device and without the addition of traditionally used sugars such as sucrose, glucose, or fructose, with the desired piquant taste and low water activity.33 cl, 4 dwg, 2 tbl, 1 ex
Dry composite mixture for production of cupcakes // 2624205
FIELD: food industry.SUBSTANCE: dry composite mixture for the production of cupcakes is proposed, including wheat flour, flavouring component, melange, ammonium carbonate, food table salt, and a functional additive, wherein it additionally contains chestnut flour taken at the ratio with wheat flour as 2:1, skim milk powder; as a functional additive, it contains the mixture of succinic acid, dietary beet fiber and pulverized elderberry powder, taken at the ratio of 1:5:20; as a flavouring component, it contains stevioside, with the following component ratio in the initial mixture, wt %: mixture of wheat and chestnut flour 48-51; melange 18-23; skim milk powder 12-14; stevioside 0.3-0.4; food table salt 0.1-0.14; ammonium carbonate 0.05-0.08; functional additive 15.0-18.0. Wherein the food beet fibers are preliminarily ground in a dismembrator up to the particle size of 100 mcm. Wherein said mixture contains elderberry powder with the particle size not exceeding 200 mcm.EFFECT: increasing the content of functional micronutrients in a food product, reducing the sugar content, enhancing taste and flavour properties and improving the structural and mechanical properties.3 cl, 2 tbl
Bread production method comprising nanostructured extract of green tea // 2623590
FIELD: food industry.SUBSTANCE: bread production method involves kneading dough from pressed bakery yeast, food table salt, drinking water, wheat flour of the highest grade, dough fermentation, cutting, proofing and baking dough pieces. During the dough preparation, drinking water, pressed bakery yeast, food table salt, wheat flour of the highest grade are sequentially introduced, and nanostructured extract of green tea in carrageenan in an amount of 0.5-1.0% of the weight of wheat flour of the highest grade.EFFECT: invention allows to increase the nutritional and biological value of bread, to improve the consumer properties of finished products and to expand the bread assortment.3 tbl, 2 ex
Filling stable at baking, containing microparticles // 2623243
FIELD: food industry.SUBSTANCE: filling stable during baking is proposed, comprising: (a) a liquid component, the liquid component comprising one or more of water, moisture of the added ingredients and a water-soluble liquid, and (b) the microparticles having a particle size of less than about 8 microns, the microparticles containing fiber, cellulose, protein, nutrients insoluble in water, or combinations thereof. The filling stable during baking comprises the microparticles in an amount from about 1% by weight to about 30% by weight of the lquid component. A mixed product comprising the filling and the baked item is proposed. A method of preparing the filling stable during baking is proposed as well, comprising: (a) preparing the ingredients for the liquid component, the liquid component comprising one or more of water, moisture of the added ingredients and a water-soluble liquid, (b) preparing the microparticles having a particle size of less than about 8 micron. The microparticles contain fiber, cellulose, protein, nutrients insoluble in water, or combinations thereof, (c) mixing the ingredients for the liquid component and the microparticle using a device with high shear force to obtain a homogeneous mixture. The filling stable during baking comprises the microparticles in an amount from about 1% by weight to about 30% by weight of the lquid component.EFFECT: invention provides to obtain a filling that can withstand the processes of cooking and pressing with a small liquid separation or without it and with a minimum spreadability, and which can provide a creamy texture and the complex taste sensation of the finished product, may be sweet or savoury.30 cl, 2 dwg, 5 ex
ethod for manufacturing gummy gingerbreads // 2623231
FIELD: food industry.SUBSTANCE: method for manufacturing gummy gingerbreads provides for kneading dough from wheat flour, chemical baking powder, granulated sugar and other components, moulding in the form of separate products and baking. Crushed leaves of green tea with the particle size of 0.5-1.0 mm are additionally added into the dough in the amount of 2-4% of the flour weight in the dough. Before introducing into the dough, the crushed green tea leaves are mixed with water heated to the temperature of 90-100°C, at the ratio of 1:6, and the resulting suspension is held for 10-15 minutes.EFFECT: invention allows to improve the biological value of finished products, to slow the hardening of gummy gingerbreads, and to reduce the number of technological operations and equipment necessary for green tea treatment before using it in the production of gingerbreads.2 ex
ethod for manufacturing gummy gingerbreads // 2623229
FIELD: food industry.SUBSTANCE: method for manufacturing gummy gingerbreads provides for kneading dough from wheat flour, chemical baking powder, granulated sugar and other components, moulding in the form of separate products and baking. The flour is represented by flour from wholemeal triticale grain. Crushed leaves of green tea with the particle size of 0.5-1.0 mm are additionally added into the dough in the amount of 1-5% of the flour weight in the dough. Before introducing into the dough, the crushed green tea leaves are mixed with water heated to the temperature of 90-100°C, at the ratio of 1:6, and the resulting suspension is held for 10-15 minutes.EFFECT: invention allows to improve the biological value of finished products, to slow the hardening of gummy gingerbreads, and to reduce the number of technological operations and equipment necessary for green tea treatment before using it in the production of gingerbreads.2 ex
ethod for manufacturing shortbreads of preventive purpose // 2623113
FIELD: food industry.SUBSTANCE: method for manufacturing shortbreads of the preventive purpose includes whipping softened margarine, introducing stevioside, melange, starch treacle, sodium bicarbonate dissolved in water, stirring, introducing wheat baking flour of the highest grade, kneading the dough, rolling in the form of a sheet, forming dough pieces of the round shape with corrugated edges, and baking. Wherein, while introducing wheat baking flour, powder from quail eggs and flour from grass rush rhizomes taken at the ratio with wheat baking flour of 1:2 are additionally introduced. Baking is carried out at the temperature of 200-210°C for 12-15 min, at the following ratio of the initial components in the mixture, wt %: wheat baking flour of the highest grade and flour from grass rush rhizomes - 60-65, stevioside - 0.03 -0.05 margarine-12-15, starch treacle - 13-15, melange - 0.03-0.05, powder of quail eggs - 1.2 -1.5, sodium bicarbonate - 0.005-0.007, drinking water - the rest is up to 100.EFFECT: invention allows to improve the nutritional and biological value of the finished product, to reduce the sugar content and to improve its structural-mechanical properties.2 cl, 1 tbl, 3 ex
Food composition for producing cake of preventive purpose // 2623112
FIELD: food industry.SUBSTANCE: food composition for producing a cake of the preventive purpose includes wheat flour, granulated sugar, melange, ammonium carbonate, table food salt, and a functional additive. It additionally contains flour from wheat germ flakes Vitazar taken at the ratio with the wheat flour as 1:7, as well as rice starch Remyline. As a functional additive, it contains a composition in the form of a powder from alfalfa and sainfoin seeds at the ratio 1:4 with the particle size of 15-20 mcm. The components in the initial mixture are used at the following ratio (wt %): the mixture of wheat flour and flour from wheat germ flakes Vitazar 43.00-49.08, melange 21.50-23.00, granulated sugar 18.30-20.40, fable food salt 0.08-0.13, ammonium carbonate 0.04-0.07, powder of sainfoin and alfalfa seeds 8.50-9.30, rice starch Remyline 2.50-4.10.EFFECT: reducing the energy value, enhancing the preventive properties, food and biological value of the cake, improving digestibility.2 tbl
Functional dry mixture for production of cupcakes // 2623110
FIELD: food industry.SUBSTANCE: functional dry mixture for the production of cupcakes includes wheat flour, granulated sugar, melange, carbonate ammonium, table food salt, and a functional additive. The mixture additionally contains flaxseed flour taken at the ratio to wheat flour of 1:12. As a functional additive, the mixture of ascorbic acid and powders from pomegranate seeds and elecampane rhizomes, taken at the ratio of 1:15:20, is used. The components are taken at the following ratio in the original mixture, wt %: mixture of wheat and flaxseed flour- 44-46, melange - 21-24, granulated sugar - 21-23, table food salt - 0.1-0.14, ammonium carbonate - 0.05-0.08, mixture of ascorbic acid and powders fromf pomegranate seeds and felecampane rhizomes - 9.0-11.8.EFFECT: invention allows to get a food product with the increased content of functional micronutrients, low caloric content and improved structural-mechanical properties.3 cl, 2 tbl
ethod for production of flour confectionery product based on biscuit semi-product // 2622722
FIELD: food industry.SUBSTANCE: method for producing a flour confectionery product based on a biscuit semi-finished product involves making biscuit dough by mixing the components at the first stage: melange, granulated sugar, invert syrup for flour products, baking soda, table salt, emulsifier, glycerin, water, citric acid, potassium sorbate, vegetable fat, treacle, corn starch, sorbitol, with adding wheat flour at the second stage. Also, the method involves aerating the biscuit dough with air and preparing a composition for spreading in the form of a souffle by whipping agar-sugar-treacle syrup, butter, milk condensed with sugar, milk fat replacer, dry egg white solution, vanillin. Baking the biscuit dough is carried out in two ovens installed in series one after the other. In the first oven, the bottom layer of the biscuit dough is baked, in the second oven the top layer of the biscuit dough is baked, the thickness of layers is 5-9 mm. Moulding the product with the composition for spreading is carried out after leaving the oven of the bottom layer of the biscuit dough, which in the form of a continuous strip enters the cooling conveyor, above which there is a heated container with the composition for spreading. The composition for spreading is applied to the bottom layer of the biscuit dough by a layer of 5-9 mm, the bottom layer of the biscuit dough with the composition for spreading passes through the cooling conveyor for 8-12 minutes, after which the top layer of the biscuit dough is placed on top of it during the movement of the conveyor. The layer obtained from two layers of the biscuit dough with filling is cooled at the temperature of 18-22°C for 40-45 minutes.EFFECT: improving the product quality by increasing the organoleptic properties of the finished product and preserving the product shape during manufacturing and storage due to reducing the deformation and fragility of the product.8 cl, 1 tbl, 6 ex
Flour confectionery product of prophylactic purpose // 2622704
FIELD: food industry.SUBSTANCE: flour confectionery product of the prophylactic purpose in the form of a short-dough biscuit includes wheat flour, a sweetening agent represented by sugar, salt, water in an amount that provides the finished dough moisture of 24-25%, margarine, chemical baking powder, an emulsifier, condensed milk, invert syrup; as the sweetening agent, it additionally comprises stevia powder and erythritol, taken at the ratio with sugar as 1:1:2, additionally comprises a semi-finished bean product in the form of haricot bean powder, additionally comprises wheat bran taken at the ratio with wheat flour as 1:7, and the Polisome-F improver. The ratio of the initial components in the mixture is selected.EFFECT: increasing the nutritional product value.1 tbl, 3 ex

Production method of wheat-rye bread // 2622671
FIELD: food industry.SUBSTANCE: method of making rye-wheat bread, comprising preparing a liquid ferment of unified Leningrad scheme in three phases of lorry cycle from a mixture of pure cultures of microorganisms and yeast or dry laktobakterine for bread leavens and compressed yeast in the ratio of 4:1, which mixed activated yeast and bacteria added nutrient mixture of rye flour and water in a ratio of 1:2 and allowed to ferment until a pH of 9-13 degrees, prepared saline suspension yeast, crushed and sieved buckwheat flour, kneaded dough, the dough will ferment in 40-50 minutes to achieve pH 8-10 degrees, divide dough into pieces, placed in a mold, melt for 40-60 minutes and baked at a temperature of 200-240°C - 40-60 minutes at the following ratio of starting products, %: rye flour baking peeled 32.9; wheat flour of the first grade 13.0-14.1; buckwheat flour 0.5-1.1; liquid leaven according to the unified Leningrad scheme 23.5; yeast bakery pressed 0.25; salt, common food 0.75; treacle 2.8; drinking water - the rest.EFFECT: invention allows to extend the range of bakery products with a high nutritional and biological value, improve the organoleptic characteristics of bread at the same time ensuring the stability of physico-chemical properties.3 dwg, 4 tbl, 1 ex

Device for continuous production of layered biscuit products with filling // 2622456
FIELD: food industry.SUBSTANCE: device contains a mechanism for the formation of dough strips with filling, which includes a belt conveyor to move the baked flour sheet to equipment sets designed for the sequential performing of operations, disk blades for dividing the dough sheet into strips, a dispenser for applying filling, as well as guide plates for the formation of a three-layered product. The disk knives are installed in an amount sufficient to divide the sheet into an even number of strips. The dispenser is installed with the possibility of producing strips alternately coated and non-coated with filling. The device may additionally comprise a drum installed to change the movement of the dough sheet in the direction opposite relative to the movement direction of the dough sheet on the belt conveyor after baking it, as well as turning the sheet by 180 degrees. The guide plates can be made with the possibility to twist the dough strip without the filling while laying it on the strip with the filling and turning the strip by 180 degrees.EFFECT: use of the invention will simplify the production process of a confectionery biscuit product with filling.2 cl, 5 dwg
ethod for production of aerated bread from whole-milled triticale grain flour // 2621997
FIELD: food industry.SUBSTANCE: method includes kneading dough from whole-milled triticale grain flour, buckwheat flour, lentil flour, food table salt, concentrated apple juice, its moulding and baking. All the recipe components are mixed in the MMC-50 plant at the kneading body rotation frequency of 500 min-1 within 7 minutes. The dough from the MMC-50 plant through a solenoid valve is moulded into dough pieces weighing 350 and 550 g at 27°C in bread moulds pre-oiled with vegetable oil. The dough pieces are placed into a bicameral whipping plant and whipped under the compressed air pressure of 0.4 MPa and the whipping intensity of 600 min-1 for 30 s. Baking is carried out at the temperature of 185 ± 5°C for 40 min. The dough is prepared with the following ratio choice of the recipe components: g: whole-milled triticale flour 90.0, buckwheat flour 5.0, lentil flour 5.0, concentrated apple juice 5.0, table salt 1.5, water - by calculation (for the dough humidity of 56.0%).EFFECT: invention allows to improve the quality, nutritional value and yield of bread, to improve the quality of products by organoleptic and physicochemical indices, and to increase the storage life.1 tbl, 2 ex
ethod of producing wire-cut biscuits // 2621994
FIELD: food industry.SUBSTANCE: way of producing wire-cut shortbread biscuits is characterized by the fact that emulsion is prepared from melange pre-melted to t=30°C, butter, vanilla powder, powdered sugar, ј part of Jerusalem artichoke powder, and stirred for 10-15 min at the temperature of 35°C. Dough is kneaded from the emulsion, wheat flour of the highest grade, bird cherry flour, soda, the remaining part of the Jerusalem artichoke powder. Dough billets are formed, the surface of the dough billets is lubricated with melange, the billets are held and baked at t=230°C. The dough is prepared with the following content of the initial components (g per 100 g of the finished product): melange 12.5, butter 32.77, powdered sugar 21.8, vanilla powder 0.37, Jerusalem artichoke powder 13.43, food soda 1.09.EFFECT: method for producing shortbread wire-cut biscuits ensures increase of the quality indices of dough and finished products, increase of nutritional value, reduction of sugar consumption, increase in shelf life and production of functional products.1 tbl, 3 ex
Functional food product manufacture method // 2621990
FIELD: food industry.SUBSTANCE: method for producing a functional food product involves preparing dough by mixing the entire amount of flour, water, aqueous solution of table salt, powder from the secondary fruit processing resources and yeast, fermenting the dough, handling it, proving and baking the dough pieces. As the powder from the secondary fruit processing resources, the powder is used, obtained by means of processing the secondary resources formed during the pear mashing process. The processing is carried out in the electromagnetic field of ultrahigh frequencies with the frequency of 2450 MHz, with the heating rate up to the temperature of 55-60°C equal to 0.25-0.45°C/s.EFFECT: invention allows to create a food product with a higher content of physiologically functional ingredients - vitamin C, P-active substances, including vitamin P, and to expand the assortment of food functional products.1 tbl, 2 ex
Functional food product manufacture method // 2621989
FIELD: food industry.SUBSTANCE: method for producing a functional food product includes preparing brew from part of the flour, water and yeast, fermenting the brew, preparing dough by mixing the brew, water, the aqueous solution of table salt and powder obtained from the secondary fruit processing resources by means of processing them in the electromagnetic field of ultrahigh frequencies with the frequency of 2450 MHz, drying, cooling and grinding, with the rest of the flour, fermenting the dough, handling it, proving and baking dough pieces. Wherein the powder from secondary fruit processing resources is represented by the powder obtained by processing the secondary resources formed in the pear mashing process, and their processing in the electromagnetic field of ultrahigh frequencies is carried out at the heating rate to the temperature of 55-60°C, equal to 0.25-0.45°C/s.EFFECT: invention allows to create a functional food product with high content of physiologically functional ingredients and to expand the range of functional food products.1 tbl, 2 ex

achine for continuous stirring of dough in producing bakery or pastry goods such as bread for sandwiches // 2621916
FIELD: food industry.SUBSTANCE: machine comprises the substantially tubular chamber (C) having an inlet (E) for the dough to be stirred and an outlet (S) for the stirred dough, comprising a constricted portion. The chamber (C) comprises the front sub-chamber (C1) connected to the inlet (E) and the rear sub-chamber (C2) connected to the outlet (S). The chamber (C) also comprises the means (P, V) for creating vacuum in said rear sub-chamber (C2), two shafts (1a, 1b) rotatably mounted within the chamber (C) on which the elements (5a, 5b) for transporting the dough are fixed, located, in particular, in the front chamber (C1). The elements (7a, 7b, 9a, 9b) for stirring the dough are arranged, in particular, in the rear chamber (C2). The machine also comprises the means (1a, 1b, 11a, 11b) for forming a plug (B1) from the dough in the transition area from the front chamber to the rear chamber. These means comprise the area of free shafts, provided between the transporting elements (5a, 5b) and the stirring elements (7a, 7b).EFFECT: mixing the dough continuously while producing bakery and pastry products.5 cl, 5 dwg
Composition for production of cupcake with biologically active additives // 2621549
FIELD: food industry.SUBSTANCE: method for the production of cupcakes may be used at confectionery, bakery and public catering enterprises. The composition is provided as follows: wheat flour, butter, granulated sugar, melange, raisins, table salt, ammonium carbonate, powdered sugar, as well as powder of vegetables, fruits and berries, obtained by drying the initial raw materials in two stages. At the first stage, drying is carried out to the residual humidity of 30-35% at the temperature up to 90°C, and at the second stage - to the residual humidity of 6-8% at a temperature not exceeding 40°C, with simultaneous disintegration of the materials to be processed.EFFECT: invention allows to increase the biological value of the finished product.4 cl, 1 tbl
ethod of baking pancakes and device for its implementation // 2621542
FIELD: food industry.SUBSTANCE: method involves continuously applying a thin layer of dough onto the metal surface of the conveyor belt. Heating is carried out from one side by means of thermal electric heaters, and from the other side - by means of microwave radiators installed in a protective casing. The casing is installed with a gap between it and the conveyor belt. A device is proposed, in which a heating source is installed under the conveyor belt for baking pancakes. On the other side of the belt an additional heater is installed, containing at least one microwave radiator.EFFECT: increasing the performance.7 cl, 7 dwg
ethod of bread preparation // 2621257
FIELD: food industry.SUBSTANCE: method of bread preparation involves fermenting the starter by the propagation cycle and introducing the recycled bread during the starter preparation in the production cycle, and includes fermenting the nutritional mixture from rye flour, pregelatinized flour and water with Phoenix №1 bacterial concentrate at the first phase of the propagation cycle. The pregelatinized flour is prepared by mixing rye flour and water (with the temperature of 95-97°C), with the subsequent saccharification of the resulting mixture for 1.5-2 hours at 63-65°C and subsequent cooling to the temperature of 32-34°C. The prepared starter is further held within 16-18 hours at the temperature of 30-33°C to the acidity of 7-11 degrees and the lifting force of 15-40 minutes. Thereinafter the starter of the second phase is prepared, for which purpose the nutrient mixture is added to the fermented starter of the first phase, and the nutritional mixture is prepared from rye flour, pregelatinized flour and water, then it is held for 4-6 hours at the temperature of 30-33°C to the final acidity of 7-12 degrees and the lifting force of 15-40 minutes. To obtain the third-phase starter of the propagation cycle, the second-phase starter is mixed with the nutritional mixture of rye flour, pregelatinized flour and water, then held within 4-6 hours at the temperature of 30-33°C to the final acidity of 7-12 degrees and the lifting force of 15-40 minutes. Then the starter fermented by the propagation cycle is conducted in the production cycle while refreshing with the nutritional mixture with the humidity of 74-84% prepared with the use of recycled bread. The recycled bread can be introduced in two ways: according to the first method, the recycled bread is preliminarily ground to the particle size of 1-4 mm, then mixed with hot water of 90-95°C, or heated by direct steam for 5-10 minutes, then cooled to the temperature of 63-65°C, mixed with unfermented malt or an enzyme preparation of amylolytic action, held for 1.5-2 hours, then cooled to the temperature of 35-38°C, and then mixed with rye flour and water. Then the resulting nutritional mixture is added to the fermented starter, with the subsequent fermentation within 2-5 hours at the temperature of 30-33°C to the acidity of 9-12 degrees and the lifting force of 20-30 minutes, 50-67% of the ready starter is used when kneading the dough, adding into the dough in the amount of 25-35% to the flour mass while preparing bread, and the remaining 50-33% of the ready starter are again mixed with the nutritional mixture and left for fermentation. When preparing the nutritional mixture according to the second method, the recycled bread and water are mixed until homogeneous, then the resulting homogeneous suspension is mixed with rye flour, water or with rye flour, water, pregelatinized flour and an enzyme preparation of amylolytic action. The pregelatinized flour is prepared by mixing rye flour and water (with the temperature of 95-97°C), with the subsequent saccharification of the resulting mixture for 1.5-2 hours at 63-65°C and subsequent cooling to the temperature of 32-34°C. Then the resulting nutritional mixture is added to the fermented starter, with the subsequent fermentation within 2-5 hours at the temperature of 30-33°C to the acidity of 9-12 degrees and the lifting force of 20-30 minutes, 50-67% of the ready starter is used when kneading the dough, adding into the dough in the amount of 25-35% to the flour mass while preparing bread, and the remaining 50-33% of the ready starter are again mixed with the nutritional mixture and left for fermentation.EFFECT: method of bread preparation has high porosity and specific volume, improved organoleptic characteristics, high quality and increased microbiological safety.2 cl, 1 tbl, 5 ex

ethods and devices for applying particulates to the surface of the moulded products // 2621016
FIELD: food industry.SUBSTANCE: moulded product is made with a three-dimensional design and undeformed particles that do not distort the shape of the three-dimensional structure. The moulded product is manufactured by a method comprising filling the mould in the working rollers of one or more particles, filling the mould dough squeezing dough in a mould and the release of compressed dough from the mould to create a moulded product.EFFECT: use of a group of inventions will improve the quality of the finished product.15 cl, 3 dwg, 2 tbl, 2 ex

ethod for producing culinary dough product with filling // 2620663
FIELD: food industry.SUBSTANCE: method for producing a culinary dough product with a filling is proposed, which comprises preparing the components, preparing the filling, preparing and rolling the dough, moulding and freezing. The filling is prepared with using non-frozen minced raw material, the ready filling divided into portions, each portion is moulded in the form of a cube and frozen, or the filling portion in the form of a cube is moulded from pre-frozen layer of filling; while moulding the product, the frozen filling cube is envelopped in a rolled dough layer and pressed out from all sides. The rolled dough layer is divided into at least two sheets. The ratio of the filling side area to the first dough sheet area is at least 1:9, and the second sheet area is not less than the filling cube side area; while moulding the product, the frozen filling cube is put on the first dough sheet in its central portion, the dough with the filling is compressed from the bottom and lateral sides, the product top is covered with the second dough sheet and pressed.EFFECT: increasing the filling volume, increasing the content of trace elements, proteins and fats of animal or vegetable origin in the finished product, preserving the integrity of the product during freezing, storage and sale.2 dwg
 
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