COMPOSITION OF SAPROPEL ADDITIVE FOR BAKERY AND FLOUR CONFECTIONARY PRODUCTS, AS WELL AS COMPOSITION FOR PREPARATION OF DOUGH USING SAPROPEL ADDITIVE Russian patent published in 2024 - IPC A23L33/10 A23L33/165 A21D2/00 A21D2/08 

FIELD: food industry.

SUBSTANCE: invention can be used for production of bakery and flour confectionary products. Sapropel additive for bakery dough and flour confectionary products includes sapropel with ash content less than 30 % in the form of paste, moisture content from 80 to 96 % and in the form of powder, and/or crumbs, and/or granules with moisture content from 40 to 65 %. Composition of the wheat bread dough preparation contains first grade wheat flour, pressed bakery yeast, food salt, the above sapropel additive and water. Components are used at the following ratio in % by weight per 100 kg: first grade wheat flour—100.0, pressed bakery yeast—1.0–1.1, food salt—1.1–1.3, sapropel additive in terms of sapropel dry substance—0.1–1.5 in the form of a paste and up to 3.0 in the form of powder and/or crumbs and/or granules, water—as per calculation to ensure dough moisture content—45–50 %.

EFFECT: invention allows to obtain a sapropel additive of improved quality, as well as to improve quality indices of a bakery product made with the use of the sapropel additive.

6 cl, 3 dwg, 1 tbl, 5 ex