METHOD OF PREPARING BREAD FOR CUTTING PROCESS DURING PRODUCTION OF HARDTACK Russian patent published in 2005 - IPC

FIELD: production of hardtack.

SUBSTANCE: method involves cooling baked product; holding for 10-36 hours in open state at room temperature of 10-28°C; placing bread for 2-4 hours into chamber for isolating from air flows in room at relative moisture content of air in chamber of 75-90%. Method allows moisture content of bread crust to be kept at value optimal for bread cutting process.

EFFECT: increased relative moisture content in bread crust without increase in relative moisture content of crumb.

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