RU2005123737A - METHOD FOR PRODUCING BREAD "MOSAIC" - Google Patents

Claims (1)

Method for the production of bread "Mosaic", including the preparation of dough of two varieties, cutting each type of dough into pieces, applying one layer to another, rolling, proofing and baking dough pieces, characterized in that the production of dough for rye-wheat bread includes the preparation of yeast, fermentation it, kneading a dough from a mixture of peeled rye and wheat flour of the 1st grade, in the recipe mixture of which sourdough is introduced in an amount of 16% by weight of the used rye peeled flour, sweetening and flavoring substance, and the dough for enichnogo bread prepared oparnym or bezoparnym manner from flour with the introduction of flavors; the dough is cut on a flow-mechanized line as follows: on the conveyor belt lay dough for rye-wheat bread, and on it - dough for wheat bread, taken in a ratio of 1: 1 by weight and passed through rolls 3-4 times to the thickness of the layer 0.5 cm, the resulting dough piece is twisted into a tourniquet and chopped into pieces 220 mm long, then moistened with water and sprinkled with ground caraway seeds and sesame seeds, while the ratio of the parts of the raw material by weight per 100 kg of flour is: Premium wheat flour, kg 50,0 Wheat flour 1 grade, kg 40,0 Baking yeast, kg 1,5 Edible salt, kg 1,5 Sugar, kg 1,0 Margarine, kg 1,0 Sesame, ground caraway seeds, kg 1,0 Peeled rye flour, kg 7.5 Rye malt, kg 2,5 Coriander, kg 0.5 Molasses or sugar, kg 2.5 / 1.88