METHOD FOR PRODUCING OF LAYER BAKERY PRODUCTS HAVING REDUCED MOISTURE CONTENT Russian patent published in 2007 - IPC A21D8/02 A21D13/08 

FIELD: food-processing industry, in particular, bakery industry.

SUBSTANCE: method involves preparing dough using cheese additive, said dough having temperature of from 17 C to 22 C; spreading dough; adding margarine having fat content of at least 82% and temperature of from 19 C to 24 C; laminating and dressing for obtaining dough pieces formed as rods, twisted and curled strips; proofing and baking dough pieces for obtaining ready products having moisture content not in the excess of 14%. Layer bakery products are prepared using the following components: top-grade wheat flour, compressed yeast, edible salt, dry wheat gluten, margarine having fat content of at least 82%, cheese additive, eggs, and citric acid. Before proofing procedure, dough pieces are preliminarily dusted with natural flavor additives such as rennet cheese, sesame and poppy, sesame, ornamental salt.

EFFECT: provision for imparting pungent flavor and aroma, reduced production costs and increased shelf life of layer bakery products.

6 cl