FIELD: food-processing industry, in particular, preparing of hardtack type products.
SUBSTANCE: method involves preparing sponge with the use of top-grade baker's wheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, table margarine, raisin, eggs or melange and top-grade baker's wheat flour; cutting and forming fermented dough into hardtack sheets-doughs; proofing; washing with eggs; baking; holding for cooling; cutting into pieces; finishing surface of each piece by washing with egg and spilling of poppy, followed by drying, cooling and packaging. Baking and drying procedures are provided at moisture delivery rate ratio of 1:(3.8-4.29) during each of said procedures, with maximal temperature at drying procedure making at least 65% of maximal baking temperature. Sponge is prepared with the use of 55.0-65.0 kg of top-grade wheat flour, 0.8-1.2 kg of compressed baker's yeast and 24.0-26.0 kg of potable water per 100 kg of flour. Dough is prepared with the use of 45.0-35.0 kg of top-grade wheat flour, 1.8-2.2 kg of compressed baker's yeast, 1.0 kg of edible salt, 23.0-27.0 kg of sand sugar, 14.0-16.0 kg of table margarine and water the balance per 100 kg of flour. Finishing of hardtack surfaces is provided with the use of 14.0-16.0 kg of poppy and 3.8-4.2 kg of eggs or melange.
EFFECT: improved gustatory and aroma properties, improved appearance of hardtacks owing to optimal ratio of basic materials used, and optimal baking and drying modes providing for improved physicochemical and organoleptical properties of hardtack products with uniform porosity structure, improved friability and swelling properties.
13 cl, 2 ex
