FIELD: food-processing industry, in particular, preparing of hardtack products.
SUBSTANCE: method involves providing sponge with the use of baker's wheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, fatty component, eggs or melange, and baker's wheat flour; cutting and forming fermented dough into hardtack sheets-doughs; proofing; washing with egg; baking; holding for cooling resultant doughs; cutting into pieces; finishing surface of each piece by washing with eggs, followed by drying, cooling and packaging. Wheat baker's flour for preparing of sponge and for preparing of dough is used in the ratio of 1:(0.45-1.7) per 100 kg of flour, respectively. Compressed baker's yeast for preparing of sponge and for preparing of dough is used in the ratio 1:(0.09-2.8) per 100 kg of flour, respectively. Baking and drying procedures are performed at moisture delivery rate of 0.01-0.11% per min and 0.3-0.5% per min, respectively. Described method may be also used for preparing of various kinds of hardtacks, such as sugar, poppy, milk, aromatized, mustard-type hardtack.
EFFECT: improved gustatory and aroma properties, improved quality and appearance of hardtack owing to optimal ratio of basic materials used for preparing of product, optimal baking and drying modes providing for improved physicochemical and organoleptical properties, uniform porosity structure, improved friability and swelling properties of products.
19 cl, 19 ex
