METHOD FOR PREPARING THE BAKERY MIXTURE FOR PRODUCING THE BAKERY PRODUCTS Russian patent published in 2018 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. When preparing the bakery mixture, the main (flour, grain components) and additional raw materials (for example, leaven, maltose syrup, malt rye fermented, salt, etc.) in the prescribed amount, after preliminary dressing and mixing of the dry components to a homogeneous state, are mixed with water at the temperature of 50–65 °C until a homogeneous state. Ratio of dry components to water is 1:1.2–1.6, respectively. Dry components are metered in weight parts – kilograms, liquid in bulk parts – liters. Mixture is cooled at the switched on stirrer up to the temperature of 20–25 °C and packaged in bags with further vacuum treatment. After packaging into the consumer package, the mixture is heat-treated in the autoclave for 2–2.5 hours at the temperature of 63–67 °C for the purpose of saccharifying. Further on sterilization is carried out at the temperature of 100–132 °C and with the duration of 5–20 minutes, which is followed by cooling the brewed mixture up to 40 °C, unloading products from the autoclave and packing into the transport package.

EFFECT: invention allows to reduce the energy and labor costs of the producer of bakery products on production of semi-finished products for baking, to extend the shelf life of the bread mix up to at least three months, to improve flavor characteristics and flavor of bread, while at the same time providing for the possibility of reducing the dosage of sugar in the recipe, to increase the duration of bread freshness.

1 cl