FIELD: food industry.
SUBSTANCE: method starts with mixing the ingredients to form a dough with the moisture content of about 35 % up to 60 %. Dough is rolled and cut. Dough is then preheated in order to reduce the moisture content starting from 10 % up to 45 %. Blanks are then punched and dehydrated. In one of the implementation options, the puncturing system comprises the base plate and the punching device with at least two punching pins of variable length. Punching device is adjustable with respect to the support plate. System also comprises the separating plate for extracting the blanks from the punching rods.
EFFECT: system and method for controlling blistering is described.
12 cl, 6 dwg
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