FIELD: baking industry, in particular, production of hardtack.
SUBSTANCE: method involves forming dough in the form of dough blank; baking; cutting and drying resultant products. Forming process is provided by directing dough through plate openings for obtaining of doughs with round section. Doughs are placed onto pan and transported by means of conveyor belt. Conveyor belt is moved at speed exceeding speed of dough moved through plate openings. Speed difference is selected so that ready dough is elongated by 8-10% as compared to initial length.
EFFECT: improved structural-mechanical properties, such as friability, of hardtack.
1 dwg, 1 ex
