METHOD FOR PREPARING THE BAKERY MIXTURE FOR BAKING 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, rye malt, salt, etc.) in the prescribed amount after the preliminary dressing and mixing the dry components to a homogeneous state are mixed with water at the temperature of 95 °C (brew) up to 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. Further, the liquid additives are introduced into the brewed mixture and kept for 2–2.5 hours at the temperature of 65 °C for a number of minutes, followed by cooling the brewed mixture up to 20–25 °C. Then the brewed mixture is packed into bags with its further vacuum treatment. After packaging into the consumer package, the product is subjected to heat treatment in the autoclave for the purpose of sterilization at the temperature of 120 °C and for the duration of 5–20 minutes, where during the temperature gain period in the autoclave, the pasteurization first takes place, and then the sterilization itself takes place. After sterilization, the cooling stage up to 40 °C, unloading products from the autoclave and packing in transport packaging take place.

EFFECT: invention allows to reduce the power and labor costs of the producer of bakery products for the production of semi-finished products for baking, to extend the shelf life of the bread mixture 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.

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