| 摘要 |
FIELD: baking industry, in particular, production of small common salted hardtacks from bread with the use of flavor additives. ^ SUBSTANCE: method involves baking bread and holding for 18-36 hours to provide for moisture loss of 2-5%; cutting bread into cubes with size of side of 4-12 mm and charging bread cubes into conveyor oven; frying bread cubes at temperature of 120-1500C and drying at temperature of 90-1200C to moisture content of 6-8%; cooling resultant hardtacks on conveyor to temperature of 30-500C and spilling in portions into rotating stirrer drum; initially spraying edible refined vegetable oil onto hardtacks, with following applying of preliminarily prepared mixture of edible salt and powdered food flavor additives, with weight of hardtack charge making 18-20 kg, rotational speed of drum being 10-12 rev/min and total stirring time reaching 1.5-2 min; discharging hardtacks from stirrer and packing. ^ EFFECT: reduced power consumption, simplified production process and improved consumer properties of small salted hardtacks. ^ 5 cl, 3 ex |
