PROCESS FOR PRODUCTION OF READY TO EAT SHELF-STABLE PACKAGED FOCACCIA Russian patent published in 2019 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry. Shelf-stable ready-to-eat packaged focaccia has an appearance and organoleptic qualities comparable to those of a fresh focaccia. Focaccia comprises, by weight, based on the final weight of the focaccia, first cold pressing olive oil at least 6 % and has a relative humidity of 25 to 32 %, preferably 27 %, water activity (a_w) from 0.85 to 0.92, preferably 0.89, and blind holes on the focaccia surface, having a depth of at least 50 % of the thickness of said focaccia. Packaged focaccia can be stored at ambient temperature for at least 60 days, preferably for 90 days, more preferably for 120 days. Method of making shelf-stable ready-to-eat packaged focaccia includes multiple steps. Dough is prepared for focaccia, comprising, based on the total weight of the dough, 40–60 % flour, 20–35 % water, 7–16 % vegetable oils and/or fat and/or fractions thereof, of which 1–6 % is first cold pressing olive oil, 0.5–4 % yeast, 0.1–3 % salt, 0–15 % at least one ingredient for imparting organoleptic properties, 0–0.1 % at least one baking enhancer, 0–0.8 % at least one emulsifier and 0–1.5 % dietary fibre. Prepared dough is extruded to produce multiple sheets of extruded raw focaccia dough, followed by layering multiple sheets of raw focaccia dough to form a layer of raw focaccia puff dough. Method comprises carrying out first proofing of the obtained layer of focaccia puff dough at a temperature of 20 to 30 °C. Obtained raw focaccia dough is shaped by forming multiple blind holes on the surface of the dough and filling the said holes with saline solution. Second proofing of the obtained raw dough is carried out at a temperature of 30 to 37 °C. Top surface of the obtained dough is oiled, filling the holes with oil. Dough is baked in an oven at a temperature of 210 to 240 °C and the obtained focaccia is packaged.

EFFECT: group of inventions allows to obtain a packaged focaccia with an appearance and organoleptic properties comparable to that of fresh focaccia, which has a long shelf life at ambient temperature and which is ready to eat, that is, does not need any processing to complete its preparation before consumption.

21 cl, 2 dwg, 10 tbl, 3 ex