METHOD FOR PRODUCTION OF THIN ETHNIC VARIETIES OF BREAD Russian patent published in 2012 - IPC A21B5/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Characterisation of the method for production of thin ethnic varieties of bread is as follows: preliminarily prepared dough with moisture content 35…50% is moulded into a dough piece in the form of a thin band 1.0…5 mm thick; the piece passage surface is sprinkled with flour with the piece passage path additionally blown over with air; the piece is rolled out and stretched until 0.25...3.0 mm, cut to specified size and shape, baked at a temperature of 150-450°C during 5…90 sec and cooled during 0.1-12 min; then the produced product is moistened for its moisture content to be 0.5…35% during 0.5…10 sec and the finished product structure is stabilised by way of stacking within a pressurised volume during 10…60 min with subsequent packaging. In the course of rectangular products production the piece is cut to length only; in case of other curvilinear shapes formation remaining trimmings are returned to be processed for the next dough batch preparation.

EFFECT: invention makes it possible to improve quality of products and to decrease their production prime cost.

2 cl, 1 dwg