FIELD: food-processing industry, in particular, obtaining of hardtacks and hardtack products.
SUBSTANCE: method involves preparing sponge with the use of top-grade breadwheat flour and compressed baker's yeast; preparing dough with the use of sponge, sand sugar, compressed baker's yeast, edible salt, margarine, vanillin, eggs or melange or egg powder, and top-grade breadwheat flour; cutting and forming fermented dough into hardtack blocks-doughs; proofing; decorating surface by providing egg washing and pricking; baking; holding for cooling; cutting into slices followed by drying, cooling and packaging. Baking and drying procedures are provided at ratio of moisture release rates during each of said operations of 1:(4.8-7.6), with maximal drying temperature set being at least 65% of maximal baking temperature. Sponge is prepared with the use of 50.0-60.0 kg of top-grade breadwheat flour, 1.8-2.2 kg of compressed baker's yeast and 24.0-26.0 kg of sweet water per 100 kg of flour in dough, and dough is prepared with the use of 50.0-40.0 kg of top-grade breadwheat flour, 0.8-1.2 kg of compressed baker's yeast, 1.0 kg of edible salt, 18.0-22.0 kg of sand sugar, 8.0-12.0 kg of margarine with fat content of 82.0%, 0.1 kg of vanillin, and water the balance. Slice surfaces are decorated with the use of 3.0-3.4 kg of eggs and melange. Hardtacks produced by method have improved nutritive and aromatic qualities, porosity with uniform structure, improved friability and swelling properties, and attractive appearance.
EFFECT: improved quality of hardtack products owing to selecting optimal weight ratio of basic raw materials used and optimal baking and drying modes providing improved physicochemical and organoleptical qualities of products.
13 cl, 2 ex
