FIELD: food-processing industry.
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, salt, table margarine, raisin, eggs or melange, and top-grade wheat flour; cutting and forming fermented dough into hardtack blocks-doughs; proofing; washing with eggs; baking; holding for cooling of baked doughs; cutting into slices; decorating each slice by washing with eggs and spilling sand sugar, followed by drying, cooling and packaging. Baking and drying procedures are carried out at moisture withdrawal rate ratio during each of mentioned procedures of 1:(18-39), respectively. Maximal drying temperature is set to be at least 65% of maximal baking temperature. Sponge is prepared with the use of 50.0-60.0 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 for obtaining of 100 kg of sponge. Dough is prepared with the use of 50.0-40.0 kg of top-grade wheat flour, 1.8-2.2 kg of compressed baker's yeast, 1.0 kg of salt, 16.0-18.0 kg of sand sugar, 8.0-12.0 kg of table margarine, 14.0-16.0 kg of raisin and sweet water the balance. Surface of hardtack slices is decorated with the use of 17.0-19.0 kg of sand sugar and 5.8-6.2 kg of eggs or melange. Hardtack produced by method has uniform porosity structure, improved friability and swelling properties, improved gustatory and aromatic qualities, physicochemical and organoleptical properties and attractive appearance.
EFFECT: increased efficiency of method due to using optimal amounts of basic materials and optimal baking and drying modes providing improved quality and good appearance of ready products.
13 cl, 2 ex
