FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Method for production of sushki includes preparation of brew with using flour and pressed bakery yeast, preparation of dough from high-grade wheat flour, brew, culinary food salt solution, sugar sand and table margarine with fat content equal to 82.0 %, dough appearance, grating, dough pieces molding, their proofing, scalding, dough pieces drying, baking. When preparing sponge per 100 kg of flour in dough used is 22.0 kg of prime grade wheat flour, 1.1 kg of pressed bakery yeast and 8–9.0 kg of drinking water, wherein sponge is prepared with moisture content of 41÷43 %, acidity 4.0–4.2 degrees, and during preparation of dough one introduces flour from roasted seeds of sainfoin in amount of 1:5 to prime grade wheat flour, brew and dough are used in ratio 1:4, and the scalding is performed with a steam with temperature of 104÷107 °C, pressure 12.5–32.6 kPa, and dough pieces are dried during their movement from the zone of scalding to the baking zone by air blowing with temperature of 18÷27 °C and humidity 35÷55 %, wherein the scalding, drying and baking of dough pieces are performed at the ratio of time of their making, respectively (0.12÷0.33):(0.04÷0.14):1.
EFFECT: invention increases food and taste properties of sushki, improves their structural and mechanical properties due to establishment of a set of technological methods and optimum modes of their performance, as well as providing fast and at the same time uniform heating throughout the mass of the dough semi-product.
1 cl, 3 ex
