METHOD OF PREPARING BREAD KVASS ON BASE OF HALF-FINISHED PRODUCT Russian patent published in 2001 - IPC

FIELD: nonalcoholic branch of food industry, particularly, methods of producing bread kvass from prepared half-finished product. SUBSTANCE: method may be used in public catering and household preparation of kvass. Method involves preparation of malt dough and sponge dough on base of grounds separated from malt dough. Malt mixture from malt and rusk crumbles is scalded by boiling water before preparation of malt dough and malted up to mixture cooling. Simultaneously sponge dough and boiled-and-raw potato are prepared in separate vessels. Sponge dough is prepared by mixing and ageing in heat the following ingredients, g/100 g of sponge dough: grounds of preceding cycle of kvass preparation, 30.0-50.0; bakery yeast, 0.1-0.3; sugar, 3.0-5.0; rye flour, 45.0-67.0. For preparation of half-finished product, malt and potato mixtures are mixed with forming of malt dough, wherein sponge dough, as a sour, is added together with flavorings at the following ratio of components, g: sponge dough, 10.0-16.0; malt, 3.0-10.0; rusk crumbles, 15.0-20.0; boiled potato, 3.0-5.0; raw potato, 1.5-2.0; flavorings, 0.1-1.0; water, the balance. For preparation of kvass, half-finished product is diluted by warm water in ratio of 1/12-1/5. Prepared mixture is fermented for 4-6 h, and kvass is separated from grounds and filled into vessels for storage. Then sugar syrup is added and mixture is afterfermented and cooled. EFFECT: reduced cost price due to reduction of expenses of food products; increased efficiency due to reduction of power consumption. 1 tbl, 3 ex