Method for mass production of bread with cavity

FIELD: food-processing industry.

SUBSTANCE: method involves kneading components; providing first fermentation of kneaded dough; forming dough so as to provide cavity therein; performing second fermentation of bread with cavity and baking in oven. During forming process, dough sheet is folded into two parts so as to place it onto bottom and top of forming structure. Dough sheet is continuously cut at both sides of forming structure by means of knife for producing of dough with cavity, with forming structure being arranged between dough and cavity. Resultant dough is fermented in concave pan having depth of 10-25 mm for rendering desirable shape to bread with cavity during second fermentation procedure.

EFFECT: simplified mass production of bread, reduced rejection, and decreased production costs.

6 cl, 6 dwg

 

The present invention relates to a method for industrial production of bread with a cavity, and more specifically to a method of making bread with a cavity in the industrial scale by folding the sheet of dough in half, the space between the two halves of the forming structure, the circumcision knife test on both sides of the forming structure and the repetition of this production process.

Traditional bread for hamburgers usually has the disadvantage that (i) the filling, put between slices of bread, can easily fall out and be contaminated, and (ii) the filling can be extruded during the meal, because the hamburger has open edges. In the patent application Korea No. 2001-1893 (the applicant) described the bread with a cavity and method of its manufacture, at the same time declared the bread easy to manufacture and use, allows you to lay in it the filling of different products and increases the value of products due to the unique shape of the cavity.

Method for the production of bread with a cavity according to the application Korea 2001-1893 provides the stage on which the sheet of dough is placed on the bottom and on the top of the forming structure having the form of a cavity and cut the sheet with a knife, having the same shape and slightly larger than the forming structure to retain the shape of the cavity inside the workpiece. However, if the test section which has a definite shape and size, is Shir is Kim and the complex configuration there are certain problems, which consists in a high probability of getting unsatisfactory results in the process of circumcision because of the inherent dough viscosity and elasticity, resulting in increased production costs associated with the increasing complexity of equipment and difficulties in ensuring the continuity of the process.

In addition, when the dough obtained in the above manner, is subjected to a second fermentation on the flat baking sheet, due to the volume expansion during this fermentation cannot get bread with the standard form of a cavity.

Accordingly, the present invention is the creation of bread with the cavity of the standard form. Another object of the invention is to provide a method of industrial production of bread with the cavity through the optimization of the error associated with the molding process, which is the most important process in the production method.

The present invention provides a method for the production of bread with a cavity providing for the mixing of ingredients in suitable proportions, the first fermentation is kneaded dough, forming the dough to form a cavity, the second fermentation molded dough and baking in the oven, the dough sheet during the molding put, to place the test sheet on the bottom and on the top of the forming structure, and a continuous sheet of dough about resauth knife on both sides forming patterns for the test with the cavity, with the forming structure between the test and obtained the dough with a cavity fermented in Bogota pan depth 10-25 mm to obtain the desired shape of the finished bread with the cavity after the second fermentation.

Instead of folding the dough sheet can be used one sheet of dough on top of the forming structure and the second sheet of dough on the bottom of the forming structure so that they come into contact with the rear side, the plot of touch is sealed (sealed) during the fermentation by organic binding. Then the dough sheet is cut with a knife. Both cut sides lightly sealed pressure applied during cutting, and achieve complete sealing at the subsequent fermentation. Another part of the touch, which is not affected by pressure, slightly compresses the roller, if required.

The dough is not fully sealed cavity is completely sealed with further fermentation on MAGNETOM the pan through organic binding and volume expansion.

The following describes only the method with the folding of the sheet of dough, in order to avoid repetitions.

In the molding process of the test with a cavity on the sheet of dough is placed several forming structures with equal intervals along the length of the sheet. The dough sheet is folded (bent in half) so as to cover the forming structure and within a certain period of implementation of tlaut continuous cutting the folded dough in the same direction with a knife.

Because the accumulation of small errors associated with repeat operations for a long period, or because of the violation of equal intervals between the forming structures may fail in the molding process and/or interrupt a continuous process, for a stable and correct operation it is preferable to control the knife connected to the sensor.

The forming structure to form the cavity has a rounded edge connecting the bottom and the side surface, and perpendicular to the one side wall to provide a standard hole.

Knife for cutting both sides of the dough sheets preferably has a straight or Y-shaped split end.

Bread with a cavity obtained by the method described above according to the invention, has an outer surface having a front open area and surrounding, and also behind the sealed area. The outer surface of the bread with the cavity may have an oval cross-section whose width exceeds the height for ease of consumption, and the connection of both sides and bottom may be rounded. In addition, the outer external surface of the cavity has a uniform thickness from 8 to 15 mm

Next is an illustrative description of the present invention with reference to the accompanying drawings, on which:

Figa-1d are schematic views of the method of production of bread is with a cavity according to the invention.

Figure 2 is a view in cross section of another example of a knife used in the method of production of bread with a cavity according to the invention,

Figure 3 is a view in cross section of bread with a cavity according to the invention.

Position in the drawings:

10 - sheet test

20 - forming structure

30 - cutting knife

40 - concave pan

50 - the outer surface

60 - hole for filling

70 - round shape

On Figa-1d shows a method for continuous production of bread with the cavity. The production method according to the invention provides for stages of mixing ingredients in suitable proportions, the first fermentation is kneaded dough, forming the dough to form a cavity, the second fermentation molded test cavity and baking in the oven, and the molding process is adapted for automatic operation to ensure mass production of a standard product having a desired shape, obtained by using the respective forming patterns and baking during the second fermentation and baking.

As shown in figa, the dough sheet (10) of a certain width and length is moved in the direction of its length. Sheet (10) can be fed continuously, but for convenience in the drawings is shown only partially. The width of the dough sheet is not limited, if it is sufficient to close the forming structure at bending test.

As shown in fig.1b, forms the matter of structure (20), having the form of a cavity, is placed on the sheet of dough with a certain interval. Placement of forming structures on the test can be performed manually or automatically. The lower part of the forming structure (20) is rectangular, while the junction of the lateral and the bottom portion is rounded. The sealed area may become thicker during the second fermentation. Next, the forming structure (20) has a wall that is perpendicular to the area with the hole of the bread with the cavity, preventing excessive fermentation plot hole during the second fermentation and to make bread with a cavity having the same shape and size.

As shown in figs, the dough sheet (10) is bent in half to cover the forming structure (20), and cut with a knife (30) for the test with a cavity containing a forming structure between the test. Blade (30) may be direct or Y-shaped end, as shown in figs. In another embodiment, the blade (30) has the same form as the lower part of the forming structure, but slightly wider to account for the thickness of the test. The edge of the dough is cut with this knife and simultaneously sealed by the pressure applied to the dough when cutting, even if the sealing is incomplete. Partially sealed the site is almost completely sealed during the subsequent fermentation process due to rapid activation drag is her and volume expansion, which leads to organic linking. The sealed section along the section line baked with getting bread with a cavity having the same shape and homogeneous composition.

In this cutting process carried out after the sheet of dough will cover the entire upper portion of the forming structure. More preferably, the cutting is performed after the sheet of dough will cover the entire upper portion of the forming structure and is duly given to the shape of the forming structure light pressure.

As shown in fig.1d, sealed the dough is subjected to a second fermentation in Bogota the pan (40), having a depth of from 10 to 25 mm, preferably about 15 mm to ensure the finished shape of the cavity by holding this form external structure within the volumetric expansion during fermentation.

Production is carried out automatically by cutting the dough sheet, continuously and uniformly moved in a certain position, direct or Y-shaped knife. The probability of defect decreases with the simple form of a knife and a small section of the test. During the second fermentation according to the invention using a concave pan instead of a flat baking sheet to obtain the uniform of bread with a cavity to prevent it from flattening. Thus, the invention provides a bread with a cavity having a uniform section with what tertiam, using a forming structure having on one side perpendicular to the wall, and the bread has a uniform shape through the use of concave pan with a depth of 10-25 mm

As shown in figure 3, the bread with a cavity according to the invention has a uniform thickness of the outer surface (50) and the shape of the cavity with an unsealed area in the form of holes at the top and sealed areas on the sides and bottom for the introduction of suitable fillings.

Further, the outer surface (50) of the cavity may have an oval cross-section with width greater than height, and the inner part (60) is slightly curved surface. Place of compound (70) of the lateral and bottom sides is rounded surface. This curved surface is obtained by the use of forming patterns of a rounded shape. When the dough expands during the fermentation, it is rounded connection sides forming patterns with obtaining natural rounded surface.

This rounded surface in the area of connection has an increased thickness, thereby eliminating damage to the sealed area when a curved surface is stretched to the introduction of the filling into the cavity through the opening.

When using a straight knife, the most suitable for mass production, the outer surface has a rectangular shape, but arava side, opposite the hole is curved.

For example, if you want to get a small curvature, it requires a smooth concave curvature of the pan at its end opposite the opening, so that when the second fermentation test, it will expand along this smooth curve. If desired a stronger curvature is required to give the moulding structure in an appropriate form on the opposite outlet end, and a concave pan has a shape similar to the shape of the forming structure, but of greater width to allow the dough to expand during the second fermentation. In addition, in this embodiment, it is preferable to use a knife having a Y-shaped, not straight knife.

Bread with a cavity according to the invention has a smooth curvature of the upper surface and flat lower surface. However, if you want, the bottom surface can be made smooth curvature due to the convex and concave lower surface of the forming structure and the concave pan.

It is preferable to have a uniform outer surface by a thickness of 8-15 mm, providing sufficient space for the introduction of the filling without damaging the bread.

The EFFECT of the INVENTION

As described above, the present invention provides a bread with a cavity and method of its manufacture, providing bending in half of the pastry sheet, room inside with the other half of the sheet forming structure, continuous circumcision bent sheet of dough on either side of the forming structure to form a bread with a cavity and baking bread with a cavity in Bogota the pan-shaped bread. The invention provides certain advantages, which consists in simplicity of manufacture on an industrial scale, while reducing the amount of defects, production costs and the improvement of manufactured products due to its standardization.

1. Method of making bread with a cavity for mass production, involving the mixing of ingredients in suitable proportions, the first fermentation is kneaded dough, forming the dough to form a cavity, the second fermentation of the dough with a cavity and baking in the oven, in which the molded sheet of dough bend in half to place the test sheet on the bottom and on the top of the forming structure, the continuous sheet of dough is cut on both sides of the forming patterns with a knife to ensure the test cavity, forming a structure between the test and obtained the dough with a cavity fermented in Bogota pan having a depth of 10-25 mm, to give a test the cavity of the desired shape when the second fermentation.

2. The method according to claim 1, in which the two sheets of dough, having a width slightly greater than the width of the forming structure, when the molding is placed on the top and on the bottom of the forming structure, Lis the test continuously cut on both sides of the forming patterns with a knife to ensure the test cavity, with the forming structure between the test and obtained the dough with a cavity fermented in Bogota the baking sheet for formation of a test cavity of the desired shape when the second fermentation.

3. The method according to claim 1, in which several former structures placed on a sheet of dough having a certain width and continuous in the direction of length, and in forming a continuous sheet of dough is cut with a knife, running periodically at regular periods.

4. The method according to claim 1 or 3, wherein forming the structure used for the formation of the cavity has a smooth curvature on the edge connecting the top and three sides, a rounded shape on the edge connecting the bottom and sides and a wall perpendicular to the other side, are not these three side surfaces to form a flat and standard holes.

5. The method according to claim 1 or 3, wherein the knife has a straight or Y-shaped, separated at the end of the form.

6. The method according to claim 1 or 2, in which the dough with a cavity fermented and baked in Bogota the pan with a hollow-shaped bread with a cavity and a depth of 10-25 mm to give the completed forms and the production of standard bread with a cavity.



 

Same patents:

FIELD: food-processing industry, in particular, production of straw-type farinaceous products.

SUBSTANCE: dough contains wheat flour, egg product, milk-and-fat product, sugar, salt, and aerating agent. Dough may further contain wheat groats. Egg product content is 10-70 weight parts per 100 weight parts of total weight of wheat flour and groats. Semolina groats may be used as wheat groats and egg yolk and albumen may be used as egg product in the ratio of at least 1.5. Milk-and-fat product may be contained in dough in an amount of 2%, sugar in an amount of up to 2%, salt in an amount of up to 0.5%, aerating agent in an amount of up to 1% by weight of dough, respectively.

EFFECT: reduced labor intensity, increased efficiency and improved quality of farinaceous products.

7 cl, 4 ex

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: method involves preparing shortcake dough by mixing emulsion and flour mixture. Emulsion is prepared by solving sand sugar in water in an amount of 2/3 by weight thereof; when indicated in receipt, adding invert syrup and/or sugar syrup; mixing with melted fatty product. Bulk component mixture is produced by mixing flour, starch, egg powder, dried milk, 1/3 of sand sugar in the form of sand powder, chemical leavens, edible salt and other bulk components envisaged by receipt, such as poppy, and/or cinnamon, and/or cocoa powder.

EFFECT: improved quality of shortcake.

1 tbl, 2 ex

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: composition contains farinaceous powdered semi-finished product and fatty product. Fatty product is margarine. Farinaceous powdered semi-finished product contains wheat flour, sugar powder, whole dried milk, chemical leavening agents, edible salt and fruit powder, said components being used in weight ratio of 1:0.4:0.05:0.005:0.004:0.08, respectively. Fruit powder is apricot-syrup, cranberry-syrup, melanocarpous mountain ash, or brier powder.

EFFECT: provision for producing of biscuit with crumby structure, increased organoleptical and nutritive properties due to used combination of components in farinaceous powdered semi-finished product.

8 ex

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: method involves preparing emulsion from sugar powder, invert syrup, melange, margarine, soda, ammonium carbonate, sterncetine, by aerating mixture of receipt components and gradually introducing into resultant mass portions of preliminarily prepared mixture of top-grade wheat flour and dry melted cheese; molding resultant dough in the form of individual products and baking. Mixture of flour and dry melted cheese is introduced in a manner preventing formation of lumps in mass. Components for preparing of shortcake composition are used in the following ratio, wt%: sugar powder 18.5-18.6; dry melted cheese 3.6-8.9; margarine 2.3-8.1; invert syrup 2.5-2.6; melange 3.4-3.5; vanilla powder 0.28-0.29; soda 0.4-0.42; ammonium carbonate 0.22-0.23; essence 0.086-0.087; sterncetine 0.9-0.92; top-grade wheat flour the balance. Ready shortcake has salty-sweetish taste with cheese tint, color ranging from light-cream to light-brown, and dense friable consistency.

EFFECT: simplified method and improved quality of shortcake.

2 tbl, 3 ex

FIELD: food-processing industry and public catering, in particular, production of biscuit articles.

SUBSTANCE: method involves mixing hulled rye flour with water in the ratio of 3:7; holding at temperature of 20°C for 1 hour and subjecting to swelling procedure for 3-5 min; separately whipping mélange with sand sugar until mass volume has increased by 2.5-3 times; mixing whipped water-flour mixture with egg-sugar mixture; adding starch and essence; forming dough and baking.

EFFECT: increased specific volume and porosity of product, increased nutritive value and reduced value of ready product.

5 tbl, 1 ex

Tort "cherry" // 2254738

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: tort comprises biscuit pancakes arranged one above another and layered with aerated layers of 20-30% fat cream produced from vegetable fats and containing natural cherries preliminarily held in alcohol. Side surfaces and outer surface of tort top pancake are decorated with the same cream. After spreading of cream, stewed cherries in jelly are put thereon and biscuit crumb is spilled onto side surface of torte. Biscuit pancakes are prepared by whipping of mélange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min until volume of mass increases by 2.5-3 times, with following adding during whipping process of potato starch and top-grade wheat flour, the latter being introduced in 2-3 procedures in an amount providing dough moisture content of 36-38%, and adding vanillin at the end of whipping process. Resulting dough is formed in pans covered with paper. Formed dough is baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C, with following withdrawal of pancake from pan and proofing for 8-10 hours at temperature of 15-20°C. Biscuit crumb is prepared by producing of pancake similar to biscuit pancake and differing only in that cocoa powder is additionally introduced into mass at the end of whipping process. Ready pancake is fried at temperature of 220-230°C until it becomes brown, cooled and rubbed through sieve. Weight ratio of mixtures for preparing of biscuit, cream and biscuit crumb is (31-31.5):(43-43.8):(6-6.3). Stewed cherry in jelly is used in an amount of 12-13%, natural cherry preliminarily held in alcohol - 6.0-6.3% by weight of torte. Biscuit components are used in the following ratio, weight parts: sand sugar 34-35; mélange 57-58; top-grade wheat flour 28-28.2; potato starch 6.9-7.0, essence 0.3-0.35. Cocoa powder used for preparing of biscuit crumb is introduced in an amount of 5-5.3% by total weight. Such composition allows storage time to be increased to 4 days by preventing biscuit and cream from mixing with one another.

EFFECT: improved quality of torte, increased storage time and provision for retention of stable quality and taste throughout the entire product storage time.

3 cl, 2 ex

Tort "fire-fly" // 2254737

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: tort comprises biscuit pancakes arranged one above another and layered with aerated cream layers. Side surfaces and outer surface of tort top pancake are covered with spread marmalade and aerated filler crumb, with dried pitted and halved apricot being put onto surface of top pancake. Biscuit pancakes are prepared by whipping of mélange with sand sugar at rotational velocity of 240-280 rev/min for 30-40 min until volume of mass increases by 2.5-3 times, with following adding during whipping process of potato starch and top-grade wheat flour, the latter being introduced in 2-3 procedures in an amount providing dough moisture content of 35-38%. Essence is added at the end of whipping process. Resulting dough is formed in pans covered with paper. Formed dough is baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C, with following withdrawal of pancake from pan and proofing for 8-10 hours at temperature of 15-20°C. Cream is 20-30%-fat cream produced from vegetable fats. Aerated filler crumb is prepared by aerating crude egg albumen cooled to temperature of (+2)-(+2.5)°C until its volume increases by 7-7.5 times while sand sugar and vanillin are gradually added. Resulting mass is whipped for 1-2 min and settled onto sheets covered with fat, with following whipping at temperature of 95-105°C for 60-70 min and cooling for 30-35 min. Individual products with moisture content of 1.5-3.5% are ground into 1-2 mm sized particles, which are then sieved. Weight ratio of mixtures for preparing of biscuit and aerated filler is (19-21):(5.0-5.5). Cream is used in an amount of 33-35%, marmalade - 9.5-11%, dried pitted and halved apricot - 9.5-11 by weight of torte, respectively. Biscuit components are used in the following weight ratio, weight parts: sand sugar 34-35; mélange 57-58; wheat flour 28-28.2; potato starch 6.8-7.0, essence 0.3-0.35. Aerated filler components are used in the following ratio, weight parts: sand sugar 9.5-10.5; albumen 5.2-5.5. Such composition allows storage time to be increased to 4 days.

EFFECT: provision for elimination of mixing biscuit and cream with one another and formation of protecting film preventing moisture from penetration inside torte.

3 cl, 2 ex

Tort "teddy bear" // 2254736

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: tort comprises layers of product arranged one above another, with lower layer being made from whipped short pastry and upper layer being made from cream. Whipped short pastry layer is prepared by preliminarily mixing at rotational velocity of 240-280 rev/min for 20-30 min of margarine and sand sugar until homogeneous mass is produced. Top-grade wheat flour is then added into mixture and the latter is further mixed at the same rotational velocity for 1-2 min. At the end of mixing procedure, whipped mass is introduced, said mass being produced by mixing of honey heated to temperature of 70-75°C, crude dietary eggs introduced in thin flow, cocoa powder and mixture of baking soda and citric acid. Mixing of whipped mass is carried out until homogeneous consistency is provided. Resulting mass is distributed on confectionery sheets in even 5-6 cm thick layer. Sheet produced is baked at temperature of 200-225°C for 10-15 min and cooled. Cream layer is produced by whipping at rotational velocity of 280-310 rev/min for 10-15 min of unsalted butter and whole condensed milk until its volume increases by 2-3 times, with vanillin, rum essence, cognac and cocoa powder being added in said sequence at the end of whipping procedure. Whipped short pastry layer is cut to obtain individual products, on surface of which cream is spread. Products are slightly dried and top surface and side surfaces of ready products are decorated with ground fried Lambert nut nuclei. Weight ratio of whipped short pastry layer and cream layer is (1-1.2):(1-1.2), and ground fried Lambert nut nuclei are used in an amount of 9-9.8% by total weight of torte. Whipped short pastry layer components are used in the following ratio ( weight parts): margarine 5-5.5; sand sugar 14-14.2; crude dietary eggs 7.5-8.5; honey 4.0-4.2; baking soda 0.7-0.71; citric acid 0.03-0.032; cocoa powder 0.5-0.52; top-grade wheat flour 37-38.5. Cream components are used in the following ratio (weight parts): unsalted butter 13-13.2; whole condensed milk 26-26.5; vanillin 0.03-0.032; rum essence 0.01-0.012; cognac 0.007-0.0071; cocoa powder 0.05-0.052. Such composition prevents whipped short pastry layer from mixing with cream layer for allowing storage time to be increased up to 8 days.

EFFECT: improved quality and increased storage time of product.

3 cl, 2 ex

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: fancy cake is baked farinaceous semi-finished product made in the form of layers arranged one above another and layered with aerated cream and decorating layer formed from ground fruits including fresh kiwi and stewed peach preliminarily treated with jelly and applied onto top layer. For preparing dough for farinaceous semi-finished product, mixture of top-grade wheat flour, water and citric acid is provided. Said components are used in amounts providing moisture content of mixture ranging between 41-44%. Mixture is held for 28-35 min for swelling of gluten. Resultant dough is rolled, layered with softened margarine, mélange and edible salt, rolled and cooled in several stages. Each part is formed as sheet and baked at temperature of 230-240°C. Aerated cream is 20-30%-fat cream produced with the use of vegetable fats and strawberry jam added at the end of aeration procedure. Components for preparing of fancy cake are used in the ratio (weight parts): for farinaceous semi-finished product: top-grade wheat flour 65-66; margarine 42-44; mélange 3.3-3.4; edible salt 0.5-0.53; citric acid 0.038-0.04; for aerated layer: vegetable fats 65-70; strawberry jam 24-25; for decorating layer: fresh kiwi 24-25; stewed peach 24-25; jelly 24-25. Jelly is prepared by whipping egg albumen with water heated to temperature of 35-40°C, with egg albumen and water ratio making 3:1, with following portioned adding of powdered sugar used in an amount of 60-70% by weight of jelly. Fancy cake has regular stable shape with clearly defined layers, attractive appearance and may be stored for about 7 days.

EFFECT: improved quality, soft consistency and prolonged shelf life.

2 cl, 2 ex

FIELD: production of farinaceous confectioneries.

SUBSTANCE: according to first version, method involves preparing receipt mixture of confectionery filler from melted fat having temperature of 38-42°C and used in an amount of 23-28 wt% and sand sugar or powdered sand mixed in kneading machine with two Z-shaped blades operating at rotational velocity of 45-50 rev/min and water jacket for keeping temperature in chamber within the range of 32-38°C; mixing for 25-30 min until viscosity of mass reaches 300-400 Pa·s; grinding mixture in five-roll mill, with rotational velocity of rolls being selected so that mass is directed between rolls in an amount of 380-400 kg/hour; according to other version, method involves preparing receipt mixture by mixing melted fat with temperature of 58-60°C and used in an amount of 26-28% by weight of mixture and sand sugar or powdered sugar in kneading machine equipped with water jacket providing temperature in chamber within the range of 50-60°C; mixing for 18-24 hours in turbo-conching machine and simultaneously adding surfactant in an amount of 1.5-2% by weight of fat until homogeneous consistency is reached, with particles sized up to 25 micron and making 94-96% by total weight of filler being present in mixture, or grinding mixture in turbo-conching machine for 3-5 hours until size of particles reaches 120-150 micron; grinding in ball mill for 3-4 hours for providing homogeneous consistency with particle size of 25 micron, said particles making 94-96% by weight of filler; dosing ground mass into vessel and cooling for producing of integral block, or forming to produce 1-4 mm sized granules and cooling; preparing wafer sheet and simultaneously preparing filler mass by whipping confectionery filler produced by one of above methods, with the use of fatty component with temperature of 20-25°C, milk product, ground cocoa until homogeneous whipped mass with temperature of 22-26°C is produced; spreading filler on wafer sheet and cutting into individual products. Components are used in the following amounts, wt%: fatty component 10-23; milk product 2.7-14.1; ground cocoa 3.4-11.8; aromatizers 0.1-0.8; confectionery filler 42-71. Method allows filler hygroscopicity and wettability of wafer to be reduced and sugar content to be decreased.

EFFECT: soft structure of base product, retention of initial crunchy properties of wafer throughout the entire storage time.

8 cl, 6 ex

FIELD: food-processing industry, in particular, production of straw-type farinaceous products.

SUBSTANCE: dough contains wheat flour, egg product, milk-and-fat product, sugar, salt, and aerating agent. Dough may further contain wheat groats. Egg product content is 10-70 weight parts per 100 weight parts of total weight of wheat flour and groats. Semolina groats may be used as wheat groats and egg yolk and albumen may be used as egg product in the ratio of at least 1.5. Milk-and-fat product may be contained in dough in an amount of 2%, sugar in an amount of up to 2%, salt in an amount of up to 0.5%, aerating agent in an amount of up to 1% by weight of dough, respectively.

EFFECT: reduced labor intensity, increased efficiency and improved quality of farinaceous products.

7 cl, 4 ex

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: method involves preparing shortcake dough by mixing emulsion and flour mixture. Emulsion is prepared by solving sand sugar in water in an amount of 2/3 by weight thereof; when indicated in receipt, adding invert syrup and/or sugar syrup; mixing with melted fatty product. Bulk component mixture is produced by mixing flour, starch, egg powder, dried milk, 1/3 of sand sugar in the form of sand powder, chemical leavens, edible salt and other bulk components envisaged by receipt, such as poppy, and/or cinnamon, and/or cocoa powder.

EFFECT: improved quality of shortcake.

1 tbl, 2 ex

FIELD: food-processing industry, in particular, production of formed foods from raw cereal material, preferably, from semi-finished products for preparing of fried hardtacks.

SUBSTANCE: method involves grinding bread, in particular, dried rye, and/or wheat, and/or corn bread; preparing mixture of ground bread in an amount of 70-95 wt% and starch-containing product used in an amount of 5-30 wt%; wetting prepared mixture in mixer until moisture weight part is 20-50%; mixing wetted mixture; forming mixed and wetted mixture by pressing with the use of, for example, screw-type press or extruder under pressure of 5-20 MPa at temperature of 15-45°C in pressing zone; cutting formed mixture and drying at temperature of 40-90°C until moisture weight part is 5-15%; frying products in vegetable oil heated to temperature of 150-210°C for 5-20 s; using starch-containing product, and/or ground potato flakes, and/or ground rye flakes, and/or ground wheat flakes, and/or corn flakes, and/or ground buckwheat flakes. During preparing of mixture flour may be added in an amount of up to 50% by weight of mixture, said flour may be rye flour, and/or wheat flour, and/or corn flour, and/or rice flour, and/or buckwheat flour, and/or ground grits, such as rye and/or wheat grits used in an amount of 60% by weight of mixture. Before wetting procedure, edible salt may be added in an amount of up to 5% and sugar in an amount of up to 5% by weight of mixture.

EFFECT: wider range of novel semi-finished products for obtaining of fried hardtacks having prolonged shelf life and improved organoleptical properties.

10 cl, 8 ex

FIELD: food-processing industry, in particular, production of farinaceous confectioneries.

SUBSTANCE: composition contains farinaceous powdered semi-finished product and fatty product. Fatty product is margarine. Farinaceous powdered semi-finished product contains wheat flour, sugar powder, whole dried milk, chemical leavening agents, edible salt and fruit powder, said components being used in weight ratio of 1:0.4:0.05:0.005:0.004:0.08, respectively. Fruit powder is apricot-syrup, cranberry-syrup, melanocarpous mountain ash, or brier powder.

EFFECT: provision for producing of biscuit with crumby structure, increased organoleptical and nutritive properties due to used combination of components in farinaceous powdered semi-finished product.

8 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 71°C; cooling and packaging products into hermetically sealed package; pasteurizing or sterilizing packaged products. Before packaging, products may be glazed with butter and/or sauce. After thermal processing, products are cooled with air or water by dipping into or spraying with water. Package may be provided with packaged spices and/or sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven or in common oven or may be poured with boiling water.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

10 cl, 9 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-2.0 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in microwave field or in cooking vessel filled with water or by steaming for 0.5-60 min until temperature in food product center is at least 72°C; cooling products; slightly drying; freezing and charging into hermetically sealed package, or into package filled with modified gaseous medium, or in vacuum package; pasteurizing or sterilizing packaged products. After thermal processing, product is cooled with air or with water by dipping of products into or spraying with water. Meat based filler is used as filler. Package may be provided with packaged bouillon concentrate and/or spices and/or sauces. Immediately before eating, product is poured with boiling water, mixed with bouillon concentrate and left for 1-10 min for heating thereof to temperature of 50-70°C.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

8 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-15 g; subjecting resultant products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 72°C; cooling products; glazing with sauce and/or butter; charging into hermetically sealed package; pasteurizing or sterilizing packaged products; after thermal processing, cooling products with air. Before glazing procedure, products may be moistened. Meat based filler is preferably used as filler. Package is preferably provided with packaged spices. Immediately before eating, product may be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

9 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal crop flour with gluten content of at least 23%; preparing filler and forming product from dough with filler, with thickness of dough layer being 0.1-3.0 mm and its weight being within the range of 1-50 g; subjecting resultant products to thermal processing for 0.5-30 min until temperature in food product center is at least 71°C; cooling and packing product in hermetically sealed package; pasteurizing or sterilizing packed products. Before packaging procedure, product may be glazed with butter and/or sauce. After thermal processing, product is cooled with air or water by dipping therein or spraying therewith. Package may be provided with packed spices and/sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven, common oven or is poured with boiling water.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

10 cl, 6 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-2.0 mm and its weight being within the range of 1-15 g; after forming procedure, subjecting products to thermal processing in microwave field or in cooking vessel filled with water or by steaming for 0.5-60 min until temperature in food product center is at least 72°C; cooling products; slightly drying; freezing and charging into pack made from thermally stable material undergoing flooding of product with hot water immediately before eating thereof. After thermal processing, product is cooled with air. After thermal processing, products may be cooled by dipping into or spraying with water. Meat based filler is preferably used as filler. Package may be provided with packed bouillon concentrate. Before eating, product is poured with boiling water, mixed with bouillon concentrate and left for 1-10 min for heating thereof to temperature of 50-70°C.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

7 cl, 6 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-10 g; after forming procedure, subjecting products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with sauce and/or butter; freezing and charging into pack made from thermally stable material undergoing heating of product immediately before eating thereof. After thermal processing, product may be cooled with air. Before glazing procedure, product is moistened. Meat based filler is preferably used as filler. Package is preferably provided with packed spices and/or sauces. Before eating, product may be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

8 cl, 3 ex

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves kneading dough from top-grade or fist-grade wheat flour, compressed yeast, edible salt and water; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing flax-seed flour in an amount of 25% by weight of top-grade or first-grade wheat flour, dry gluten in an amount of 6.7-10.0% by weight of top-grade or first-grade wheat flour, and ascorbic acid in an amount of 0.005-0.009% by weight of top-grade or first grade wheat flour. Flax-seed flour and dry gluten are preliminarily mixed with top-grade or first-grade wheat flour. Ascorbic acid is introduced in the form of solution.

EFFECT: improved organoleptical and physicochemical properties of bread, wider range of prophylactic bakery products, increased nutritive and biological value and increased biological effectiveness of products.

2 tbl, 3 ex

Up!