METHOD FOR PROCESSING FAST-FROZEN HALF-FINISHED PRODUCTS INTO PASTRY

摘要

FIELD: food industry. SUBSTANCE: method involves kneading yeast-fermented dough containing at least 5% fat and at least 8% sugar (of the mass of flour). The dough is fermented for 40-70 min at 35-45 C, molding, freezing and storing the product at a temperature lower than 1 C below zero. Prior to baking, the products are defrosted till the temperature in the center is from zero to 1 C below zero. EFFECT: quicker process; higher product quality.