FIELD: food industry.
SUBSTANCE: method involves milling bread into crumbs, moistening crumbs to moisture mass fraction of 26-28% and forming semi-finished product followed by its thermal treatment. Formed semi-finished product is frozen at -16…-18°C and before using it is baked at 180-220°C. Before moistening, cheese is introduced into bread crumbs in the amount of 1-5% of the bread crumbs mass.
EFFECT: it enables to expand the range of products produced by processing offgrade bread.
| Title | Year | Author | Number |
|---|---|---|---|
| PROCESSING METHOD OF OFF GRADE BREAD | 2009 |
|
RU2386255C1 |
| NONCONFORMING BREAD PROCESSING METHOD | 2009 |
|
RU2405315C1 |
| NONCONFORMING BREAD PROCESSING METHOD | 2011 |
|
RU2448465C1 |
| NONCONFORMING BREAD PROCESSING METHOD | 2012 |
|
RU2481005C1 |
| NONCONFORMING BREAD PROCESSING METHOD | 2010 |
|
RU2444909C1 |
| SUBSTANDARD BREAD PROCESSING METHOD | 2008 |
|
RU2371976C1 |
| NONCONFORMING BREAD PROCESSING METHOD | 2012 |
|
RU2480991C1 |
| METHOD OF PROCESSING OFFGRADE BREAD | 2008 |
|
RU2381695C1 |
| NONCONFORMING BREAD REPROCESSING METHOD | 2010 |
|
RU2442421C1 |
| OFF-QUALITY BREAD RECYCLING METHOD | 2009 |
|
RU2391826C1 |
