FIELD: food-processing industry, in particular, baking industry.
SUBSTANCE: long loafs include top-grade wheat flour, compressed baker's yeast, edible salt, sand sugar, and fatty component, and are prepared on the base of dense sponge. Long loafs are produced in single continuous process of preparing sponge; preparing dough and baking with performing sponge fermenting in intermittent or continuous layer thereof transported on conveyor belts arranged at three levels and movable at a velocity of 0.085-0.095 m/min, with double gravitational ejecting of parts of each overlying sponge layer having acidity value of 2.1-2.3° and 3.6-3.7°, while overturning during ejection procedure to an angle equal to or less than 180°; and double-staged kneading and fermentation of dough, with component consumption rate being expressed in kg/hour for some process stages. Long loaf produced with the use of said components and procedure has improved physicochemical and organoleptical properties.
EFFECT: wider range of bakery products, improved quality, taste and aroma, improved porosity of crumb, reduced production costs owing to optimized amounts of components consumed per unit for producing of long loafs in a single process, and also owing to improved qualities of sponge produced through the use of effective sponge fermentation procedure.
3 cl, 2 ex
