FIELD: food-processing industry and public catering, in particular, methods for preparing of farinaceous confectioneries, more particular, hardtack products.
SUBSTANCE: method involves utilizing bread baked from yeast-containing dough; preliminarily holding; cutting into dough pieces; frying; cooling and applying powdered or liquid food flavor additive thereon. Frying of bread pieces is carried out in deep fat fryer, in heated refined deodorized vegetable oil at temperature of 170-200 C during 7-15 min. Ready products are cooled in open air at room temperature during 120-180 min. Powdered or liquid food flavor additive is fed into drum-mixer (panning machine) in an amount of 2-4% by weight of charged material. Method allows hardtack products (toasts) to be obtained, said products being used as fast food.
EFFECT: prolonged shelf life, stable form, and improved organoleptical properties due to uniform distribution and reliable retention of food flavor additive on surface of ready products.
25 cl, 21 ex
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