HARDTACK PREPARING METHOD Russian patent published in 1995 - IPC

FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves preparing sponge dough by mixing groups yeast with milk and flour; proofing sponge dough and mixing it with other components specified by receipt and with rusk flour, with rusk flour being prepared from ground confectionery wastes, which may be fried at 170-220 C for 5-7 min. till water content of flour reaches 5-7 % and till separation of particles with the size of 0.4-0.2 mm from mass; mixing rusk flour with hot punch in the ratio of 1:0.05; mixing dough and providing keeping; processing dough by laminator and calibrating rolls; delivering dough sheet to percussion die for forming; delivering ready doughs to bakery oven having three sections and provided with heating system; cooling ready products and packing. Ratio of components for preparing hardtacks (% by weight) is: sand sugar - 11.3-11.4 % , butter - 19.1-19.2 %, friture 2.8-2.82%, whole milk 14.8-14.9%, melange - 2.2-2.3% slat - 0.46-0.47%, soda - 0.22-0.23%, yeast - 2.28-2.29 % , rusk wheat flour with burnt sugar - 15.0-27.0%, high-grade wheat flour the balance to 100%. Hardtacks have uniform light-yellow color, flavor and aroma characteristics of these products; while chewing the product, nut flavor of impregnated additive is felt. Hardtack has laminated structure, smooth surface. EFFECT: wider range of products by introducing into dough additives imparting ground nut flavor to product. 1 tbl