FIELD: food industry; may be used in snack production.
SUBSTANCE: the method provides for making crunchy bodies based on grain wheat, dried till relative humidity 2-12%. The bodies are coated with edible coat by mixing bodies in rotating tank with coating material. The coating material consists in powdered cheese with humidity 4-10% mixed with powdered flavor additives (FA) and dried bread flour with humidity 4-7%, obtained by grinding dried bread or dried bread crumbs till particles 20-200 μm. The mixed ingredient proportion (mass fraction %) is: powdered cheese 80-65, dried bread flour 15-25, flavor additive 5-10. The mixture of powdered cheese, dried bread flour and flavor additives is applied on bodies heated till the temperature 120-150°C.
EFFECT: capability of combining ground dried bread flour with whole dried bread slices; an evenly distributed dried bread flour coating is created on dried bread.
6 cl, 1 dwg, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FOOD PRODUCT | 2004 |
|
RU2269900C1 |
| FOOD PRODUCT | 2004 |
|
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|
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|
RU2323574C2 |
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|
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|
RU2333672C1 |
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|
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|
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| DEVICE FOR CROSS-CUTTING OF PRODUCT LAYERS | 2005 |
|
RU2326576C2 |
| METHOD FOR PREPARING OF BREAD FOR CUTTING PROCESS DURING PRODUCTION OF HARDTACK | 2004 |
|
RU2251852C1 |
