FIELD: food industry; production of goods with addition of dried bread flour.
SUBSTANCE: composition includes grain flour and dried crust flour, made by dried bread grinding, yeast and salt. In the grain and dried crust flour the dried crust flour is more than 3%, but not more than 10%. The maximum possible particle size for dried crust flour is 0.3 mm.
EFFECT: capability of using bread baking, dried crust and rusk production waste to produce bakery products; decrease in crumbs amount, obtained while bread slicing.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PRODUCTION OF CORN EXTRUDED DRY TOAST-LIKE PRODUCT | 2004 |
|
RU2268616C2 |
| FOODSTUFF PRODUCTION METHOD | 2006 |
|
RU2323575C1 |
| FOOD PRODUCT | 2004 |
|
RU2269900C1 |
| HARDTACK PREPARING METHOD | 2003 |
|
RU2248127C1 |
| FOOD PRODUCT | 2004 |
|
RU2269901C1 |
| METHOD FOR PREPARING OF BREAD FOR CUTTING PROCESS DURING PRODUCTION OF HARDTACK | 2004 |
|
RU2251852C1 |
| METHOD OF PREPARING BREAD FOR CUTTING PROCESS DURING PRODUCTION OF HARDTACK | 2004 |
|
RU2251853C1 |
| COMPOUND FOR GRAIN EXTRUDED PRODUCT SUCH AS BREAD CRISPS | 2006 |
|
RU2333672C1 |
| COMPOUND FOR PRODUCTION OF GRAIN EXTRUDED PRODUCT SUCH AS WHEAT CRISPS | 2009 |
|
RU2422047C2 |
| METHOD OF DRYING FOOD-STUFFS | 2004 |
|
RU2246668C1 |
