METHOD FOR MANUFACTURING OF BAKERY PRODUCTS FROM FROZEN SEMI-FINISHED PRODUCTS OF HIGH DEGREE OF READINESS Russian patent published in 2024 - IPC A21D8/02 A21D13/02 A23B9/10 

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry. Method for production of bakery products from frozen semi-finished products of high degree of readiness involves kneading yeast dough from wheat flour, bakery yeast, table salt, water, dough fermentation, subsequent moulding of small-piece products and their proofing. Products are baked until readiness, cooled to room temperature, semi-products are frozen at a temperature of -28 °C, subsequent packaging and storage of frozen semi-products at temperature of −18 °C. When kneading dough, a yeast dough stabilizer and structure-forming agent is represented by a hop starter with hop content of not more than 85%. After defrosting at temperature of 22–25 °C, the product is baked for 5 minutes.

EFFECT: obtaining a bakery product with a long storage life (up to 180 days) with improved organoleptic properties, an easy and fast method of preparing the end product.

1 cl, 4 tbl, 5 dwg