METHOD OF RUSK PREPARATION

摘要

FIELD: food industry. SUBSTANCE: method involves dough preparation and its making up into rusk slabs. After cutting, lobes are placed for 2-3 min in a rotating drum, where, simultaneously with them food flavorings are added in amount of not more 5 mas.% and vegetable oil in amount of not more 1 mas. % from volume of loaded products. Drying is carried out at temperature of 120-140 C for 30-35 min. EFFECT: preparation of rusks with various caloricity and various organoleptical characteristics. 5 cl, 4 ex