METHOD FOR PRODUCING OF CRACKER

METHOD FOR PRODUCING OF CRACKER

FIELD: food-processing industry, in particular, preparing of farinaceous confectionery products. ^ SUBSTANCE: method involves preparing dough by mixing receipt amount of margarine, sweetening agent, water, salt, spices, sesame, top-grade wheat flour, chemical aerating agents and improvers for produc...

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Bibliographische Detailangaben
Hauptverfasser: KRASINA I.B, OSIPOV A.M, KHODUS N.V, ROSLJAKOV JU.F
Format: Patent
Sprache:eng ; rus
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:FIELD: food-processing industry, in particular, preparing of farinaceous confectionery products. ^ SUBSTANCE: method involves preparing dough by mixing receipt amount of margarine, sweetening agent, water, salt, spices, sesame, top-grade wheat flour, chemical aerating agents and improvers for producing of homogeneous mass; rolling dough on laminator to dough strip thickness of 2.5-3.5 mm; forming dough on stamping machine and baking doughs. Sweetening agent is natural stevioside-based sweetener, spices are clove and cinnamon. Neutrasa enzyme may be additionally introduced into dough. Components are used in predetermined ratio. ^ EFFECT: intensified production procedure, provision for obtaining of product with increased organoleptical, dietary and prophylactic properties, and wider range of farinaceous confectionery products. ^ 1 tbl, 1 ex