FIELD: baking industry, in particular, production of bakery products, such as dry bread-rings.
SUBSTANCE: method involves preparing raw material; providing sponge dough and dough; forming; baking; cooling; finishing; packaging; providing transportation and storage; holding prepared dough for 5-20 min; rubbing semi-finished product and rolling; holding for 5-20 min; forming dough sheet and cutting into predetermined portions; proofing doughs at temperature of 38-430C, at moisture content of 75-85% for 30-35 min; before baking procedure, dusting doughs with spices. Baking procedure is performed at temperature of 180-2400C for 8-12 min, with wet steam being supplied into baking oven for 10 s to provide for glossy surface of product.
EFFECT: reduced labor intensity, improved qualitative characteristics, such as improved organoleptical properties, reduced density and increased volumetric dimensions of ready products.
