FIELD: food industry.
SUBSTANCE: method includes stage of baked molded bread laying into cooling chamber of device, in which negative pressure is created. Cooling down to temperature 30 °C in the crumb centre is performed in a sealed cooling chamber of the combi steamer, at negative vacuum pressure of 0.5 atm and in an ultrasound field with power of 4–5 W/cm2, in pulsating mode, for 3–4 minutes.
EFFECT: method ensures acceleration of cooling process without reduction of quality indices of products.
1 cl, 2 dwg
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