METHOD FOR MANUFACTURE OF DRY BIOLOGICAL RYE STARTER FOR BREAD BAKING Russian patent published in 2013 - IPC A21D8/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves drying a rye starter fermented till maximum acidity. Before drying the starter is mixed with rye flour (at a ratio ensuring production of a wet powdery mixture with moisture content equal to 28-30% and without adhesion in the process of pressing by hand) in a cutter at 1500-3000 rpm. Drying is performed at a temperature of 20-40°C till the final moisture content is equal to 8-10%. Drying may be performed at trays in a 2-3 mm thick layer under periodical stirring conditions during 2-3 days or in a drying apparatus in a boiling layer.

EFFECT: invention allows to manufacture bred identical, in terms of quality, to bread manufactured under continuous introduction of starters as well as ensures energy saving.

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