FIELD: food-processing industry, in particular, preparing of hardtack-like products.
SUBSTANCE: method involves preparing sponge with the use of top-grade wheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, mustard oil, eggs or melange, and top-grade wheat flour; cutting and forming fermented dough into hardtack sheets-doughs; proofing; washing with eggs; baking; holding for cooling; cutting into slices with following drying, cooling and packing. Baking and drying procedures are provided at moisture delivery rate ratio of 1:(2.2-3.1) during each of the above procedures, with maximal temperature of drying procedure making at least 65% the maximal temperature of baking procedure. 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 sweet water per 100 kg of flour, and dough is prepared with the use of 45.0-35.0 kg of top-grade wheat flour, 1.3-1.7 kg of compressed baker's yeast, edible salt, 13.0-17.0 kg of sand sugar, 8.0-12.0 kg of mustard oil, and water the balance. Hardtack surface is finished with the use of 3.8-4.2 kg of eggs or melange.
EFFECT: improved taste and aroma properties, improved quality and appearance of product owing to optimized ratio of basic components used and optimized baking and drying modes providing improved physicochemical and organoleptical properties, uniform porosity structure, improved friability and swelling properties of products.
13 cl, 2 ex
