BAKERY MIXTURE PRODUCTION METHOD Russian patent published in 2018 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. In the method, prepare a mixture of dry bioactivated wheat grain, which is obtained by soaking in water, germinating, drying and grinding, and dry bioactivated rye grain, which is obtained by soaking in water, drying and grinding, medium bread rye flour, first grade bread wheat flour, cooking edible salt, cheese whey powder, ascorbic acid and citric acid. All components are mixed for 5–10 minutes in a ribbon blender, fed through a discharge door into a bag and, if necessary, packed in 0.5, 1.0 and 2.0 kg bags. Mixture is prepared with the following mass ratio of components, g: dry bioactivated wheat grain – 25.0, dry bioactivated rye grain – 25.0, first grade bread wheat flour – 25.0, medium bread rye flour – 25.0, cheese whey powder – 3.0, cooking edible salt – 1.5; ascorbic acid – 1.0; citric acid – 0.3.

EFFECT: invention allows to increase the nutritional value of bakery products, to increase the storage time, to intensify production.

1 cl, 1 tbl, 3 ex