METHOD OF PREPARING HALF-FINISHED DRY BREAD KVASS Russian patent published in 2001 - IPC

FIELD: food industry. SUBSTANCE: method of preparing half-finished dry bread kvass is carried out by mixing rusk rye crumbles with initial rye raw material and formula components. Rusk rye crumbles are mixed with rye flour in ratio (1.5-4):1. The formula components are sugar, yeast, citric acid and acidifier in the form of 30-40-% solution of lactic acid applied on flour in proportion 1: (4-5) and dried at temperature 18-25 C for 12-24 h with humidity not more 14.5%. The components are divided into two parts. One part includes 60-80 mas. % of rusk rye crumbles, 10-14 mas.% of rye flour and 4-6 mas. % of granulated sugar. Another part comprises 6-10 mas.% of rye flour, 0.5-1.5 mas.% of dry yeast, 3-7 mas.% of acidifier and 0.5-1 mas.% of citric acid. The proposed method allows to use stale, deformed and imperfect bread quickly and technologically simple as initial raw material for drink preparation. The product may be used at home for quick and easy preparation of kvass. EFFECT: prolonged storage life. 1 tbl, 1 ex