FIELD: food-processing industry, in particular, preparing of hardtacks.
SUBSTANCE: method involves preparing and baking dough for producing of bread; holding bread; cutting into hardtack pieces; frying and drying said pieces; subjecting bread produced upon baking of dough to holding process, including holding in isolated air medium until moisture modulus reaches 0.48-0.72. Moisture modulus is ratio of moisture content of material from peripheral portion of bread product to basic moisture content of bread crumb from central zone.
EFFECT: increased cutting velocity of held bread and increased operating time of cutting members.
4 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING BREAD FOR CUTTING PROCESS DURING PRODUCTION OF HARDTACK | 2004 |
|
RU2251853C1 |
| METHOD FOR PREPARING OF BREAD FOR CUTTING PROCESS DURING PRODUCTION OF HARDTACK | 2004 |
|
RU2251852C1 |
| HARDTACK PREPARING METHOD | 2003 |
|
RU2248127C1 |
| PRODUCTION METHOD OF RUSK PRODUCTS | 2019 |
|
RU2728212C1 |
| PERIODICAL METHOD OF MANUFACTURING BREADING CRUMB AND ELECTROCONTACT FURNACE FOR ITS IMPLEMENTATION | 2017 |
|
RU2646900C1 |
| COMPOSITION FOR BAKED GOODS PASTE PREPARATION | 2006 |
|
RU2323574C2 |
| HARDTACKS AND METHOD FOR MANUFACTURING THE SAME | 2006 |
|
RU2313220C1 |
| METHOD OF PREPARING RYE RUSKS | 1998 |
|
RU2147805C1 |
| METHOD OF DRIED CRUST PRODUCTS PRODUCTION | 2008 |
|
RU2370958C1 |
| RUSKS PRODUCTION METHOD | 2010 |
|
RU2432749C1 |
