FIELD: food-concentrate industry, in particular, method used in baking industry for preparing of hardtack.
SUBSTANCE: method involves cooling baked product; holding for 10-36 hours to reduce relative moisture content of crumb to value at which cutting process is performed without pressing down surface layer of hardtack pieces, i.e., to 43-45%; placing held bread into saturated steam medium; providing processing with steam for 2-10 s at steam density of 0.97-1.09 kg/m3. Saturated steam exits into atmosphere during processing.
EFFECT: reduced amount of crumb during cutting process and increased durability of cutting tool.
2 cl, 1 dwg, 1 ex
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