BAKERY PRODUCTS PRODUCTION METHOD Russian patent published in 2012 - IPC A21D2/00 A21D8/00 A21D13/00 A21D10/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used at bakeries and bread-baking plants during production of bakery products with flavour additives. The method involves dough kneading, handling, proofing, moulding and/or cutting, deep-frying with or without addition of an antioxidant in an amount of 0.02-0.1% of oil weight, the products loading into a dragee drum filled up to no more than 40%; the flavour additives are introduced into the drum and evenly distributed across the products surface at a rotation rate of 15-20 rpm during 4-5 minutes. The raw materials are taken at the following weight quantities, kg: wheat flour - 61.30-66.40, hen egg - 35.32-39.02, sugar sand - 0.27-0.30, culinary food salt - 0.17-0.19, pressed yeast - 0.19-0.21, flavour additive for sprinkling the roasted semi-product - 2.50-6.00, deodorised refined vegetable oil for roasting - 41.86-46.27.

EFFECT: invention allows to prevent the fried roasted semi-product milling, ensure the optimal mode of the products stirring, optimise the process of flavour additives application with reduction of defects and waste quantity, improve quantity and expand the products range.

4 cl, 2 ex