METHOD OF HARDTACKS BAKING Russian patent published in 2009 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. First bulk ingredients are mixed namely wheat flour, mixture of dried potatoes as powder or flakes and dry milk or potato puree, natrium bicarbonate. Also monocalcium phosphate 1-hydrate can be added. Emulsion is made by mixing water, invert syrup, malt extract, edible salt and ammonium carbonate and yeasts suspension at temperature of 20 to 30°C. Yeasts emulsion us prepared of pressed or dried yeasts and liquid phase. After that yeasts mixture is maturated till it becomes foamy-like. After that dough is mixed by components mixing. The emulsion is mixed with fat product in portions and then the obtained mass is mixed with a blend of bulk ingredients and sodium pyrosulphite solution. Dough is held at a temperature of 27 to 28°C for 35 to 40 minutes. It is rolled and cut into dough pieces by a rotary method that are then baked for four to nine minutes. Dough ingredients are used in appropriate proportions.

EFFECT: invention allows to improve structural and mechanical properties of end products, decrease wastes and crumbs quantity; goods have balanced food composition, crispy properties and homogenous porosity.

8 cl, 3 ex