| 摘要 |
FIELD: confectionery industry, in particular, production of gingerbread. ^ SUBSTANCE: method involves dividing dough into individual doughs; placing doughs into molds; providing closed chamber around molds; exposing dough to the action of stamp under pressure of 35 kg and holding under said pressure, with relaxation time being 1-1.5 s; compressing dough by means of stamp to maximal state of conversion of volume and providing volumetric shear compression combined with removal of air and carbon dioxide. Forming cycle time is 3-3.5 s. Mold and shell used are provided with inner surface covered with fluoroplastic material. ^ EFFECT: improved quality of product and reduced consumption of raw material. ^ 2 dwg |
