RICH BAKERY PRODUCTS PREPARATION METHOD Russian patent published in 2012 - IPC A21D8/02 A21D2/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preparation of a semi-product consisting of culinary salt in an amount of 0.1-0.2% of the flour weight, a fat product preliminarily melted and cooled to 30-38°C in an amount of 7.0-15.0% of the flour weight, sugar sand in an amount of 7.0-15% of the flour weight and the whole recipe quantity of eggs or egg melange, 1/2 of the recipe quantity of pressed bakery yeast and water in an amount required for preparation of dough with moisture content equal to 35.0-41.0%. One stirs the components till sugar sand dissolution and maintains the mixture during 30-40 minutes at a temperature of 28-30°C. One kneads dough from the produced liquid semi-product, flour and a complex bakery improver including ascorbic acid, enzyme preparation (represented by glucose oxydase) and mineral salts of phosphoric acid as well as the remaining part of culinary salt, the fat product and sugar sand, pressed bakery yeast, an additional raw material. Then one performs the dough fermentation during 40-50 minutes, punching, proofing and baking.

EFFECT: invention allows to reduce the preparation process 1,5-2,5 times, improve organoleptic properties of the products, increase the products yield.

2 tbl, 2 ex