YEAST CAKE PRODUCTION METHOD Russian patent published in 2015 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: yeast cake production method involves yeast dough preparation of prime grade wheat flour, pressed yeast suspension, solution of salt, sugar sand, melted butter, melange, raisins and vanilla essence, dough fermentation, handling, proofing and baking. During dough preparation, one additionally introduces field ashberry water extract in an amount of 2.7-3.6 g per 100 g of prime grade wheat flour. For the extract preparation, preliminarily prepared field ashberries are milled into grits with diameter equal to 0.3-0.5 mm, extracted with 90°C water during 24 hours at an ambient temperature equal to 21-23°C, the ratio of ashberry grits to water being 1:10; the extract is filtered and introduced into the dough. During dough kneading, one first places into the dough kneading machine prime grade wheat flour, pressed yeast suspension, salt and sugar solution, melted butter, melange, raisins and vanilla essence; then, the kneading tool of the dough kneading machine in operation, one gradually adds water as per calculation and field ashberry extract; kneading is performed during 3-5 minutes; dough fermentation is performed during 80-100 minutes; baking is performed at a temperature of 210-220°C during 20-25 minutes. Dough is prepared at the following recipe components ratio, g per 100 g of prime grade wheat flour: prime grade wheat flour - 100.0; sugar sand - 28.6; butter - 22.2; melange - 20.2; raisins - 10.2; food culinary salt solution - 0.4; pressed bakery yeast suspension - 4.0; water - 44.1-45.0; filed ashberry water extract - 2.7-3.6; vanilla essence - 0.7.

EFFECT: invention allows to enhance moisture-retaining capacity, increase fat-binding capacity, intensify the yeast cake production process, prolong the product freshness period and decrease the product prime cost.

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