MANUFACTURE METHOD OF RICH BAKERY PRODUCTS WITH LONG TERM OF ACCEPTABILITY Russian patent published in 2017 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: manufacture method of rich bakery products with long term of accepatbility provide the preparation of products in two stages. At the first, the brew is prepared, and at the second stage provide the dough kneading based on the brew, the remaining parts of the wheat flour, compressed baked yeast, bread, sugar, chicken eggs, water. In order to prolong the freshness of the baked products, the specialized fat product in the amount of 15%, the enzymatic preparation of the amylolytic action in the amount of 0.02%, the arabic gum stabiliser in the amount 0.11% of the total flour weight are added during the mixing. The fermentation, handling, proofing of dough pieces, baking and cooling are carried out. In order to increase the microbiological safety, it is packed in the polypropylene film with the biaxially oriented thickness of 30-40 mcm, subjected to heat treatment at the temperature of 90-95°C for 40-60 minutes.

EFFECT: invention makes it possible to maintain the freshness and microbiological stability of rich bakery products for 25-30 days without the use of preservatives.

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