RUSKS PRODUCTION METHOD Russian patent published in 2011 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to its the bakery and confectionary branches. Bread is baked (according to a special formula) of yeast-leavened dough using rye-wheat flour or medium rye-wheat flour. Baked bread is maintained for 48 hours at a temperature of +15°C. Bread is cut into pieces in the shape of 3-4 mm thin slices, with length 40-50 mm, width 12-17 mm using a special hands-free bread slicing machine. Then the slices are deep fried. One bred loaf cut into thin slices is immerged into refined and deodorised sunflower oil of Premium grade heated up to 160-180°C for 3-5 minutes. Then the products are cooled in special vessels at a temperature of 20-24°C during 240 minutes. Cooled down rusks are manually sprinkled with a flavour additive in an amount of 150-180 g per 4 kg of rusks; sprinkling is performed in circular movements with stirring till uniform application. The ready products are discharged out of the vessels, pre-packed and packed.

EFFECT: invention allows to produce thin rusks in the shape of slices attractive for the consumer, high-fired, conveniently storable, evolving all their taste peculiarities during consumption, safe for sensitive oral tissues, having a special structure which ensures crumbling under slight pressure in the process of malaxation; at the same time, losses of flavour-and-aroma additives are reduced as well as the wastes quantity in the process of sprinkling.

25 cl, 23 ex