DRY BAKERY MIXTURE FOR FROZEN DOUGH PRODUCTS MANUFACTURE Russian patent published in 2013 - IPC A21D2/08 A21D2/16 A21D2/02 A21D2/36 A21D8/04 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. Dry bakery mixture for frozen dough manufacture contains distilled monoglycerides, ethers of polyglyceride and fatty acids, hemicellulase, sodium triphosphate, ascorbyl palmitate, sodium citrate, potassium ferrocyanide, wheat flour, rye flour, thermally treated rye flour, salt, sugar, dried cilantro, sunflower seeds and "Venskiye pryanosti" mixture. All the components are taken at preset components ratio.

EFFECT: invention allows to produce uniform orderly structures of frozen semi-products and frozen bakery products, including minute water phase crystals that do not disimprove the frozen products quality during freezing; cracks and inequalities on the products surfaces are absent.

1 dwg, 1 ex