METHOD OF PRODUCING MACARONI PRODUCTS "TVERSKIYE" Russian patent published in 1999 - IPC

FIELD: food industry. SUBSTANCE: method involves dough kneading by mixing two kinds of flour in ratio (2.5-7.5):(2.5-7.5) with water. Dough pressing is carried out with further drying of products in two stages, final drying and cooling. When dough kneading, additionally introduced is food colorant tartrazine in the form of aqueous solution in the amount of 0.0005-0.003 wt.%. Dough kneading is conducted at temperature of water 47-50 C. At pressing, pressure is maintained within 45-100 atm with simultaneous dough vacuumization at 0.05-0.08 MPa. EFFECT: simplification and reduced cost price of production process with simultaneous improvement of macaroni products. 6 cl, 3 ex