RU2259722C1 - Method for producing of long notched loafs - Google Patents

Abstract

FIELD: food-processing industry, in particular, bread-making.

SUBSTANCE: method involves preparing sponge from baker's wheat flour, compressed baker's yeast and sweet water by mixing said components; fermenting sponge; preparing dough from baker's wheat flour, edible salt, sand sugar, fatty component and sweet water the balance; kneading dough with ready sponge with following fermentation of dough; cutting into doughs; rounding resultant doughs; providing preliminary proofing thereof; forming; providing final proofing, notching and baking. Baker's wheat flour for preparing of sponge and dough is top-grade baker's wheat flour used in an amount of 65.0-75.0% by weight of top-grade baker's wheat flour for producing of long loafs. Sponge prepared by method has moisture content of 41.0-42.0 wt% with moisture content of top-grade baker's wheat flour being 14.5%. In continuous long loaf production method, sponge is fermented in continuous or intermittent sponge layer supplied after mixing of components onto inlet portion of movable endless belt of conveyor; this layer of sponge is moved with following double discharge by gravity combined with overturning at set angle, with acidity of sponge at which it is to be discharged being preliminarily set.

EFFECT: improved quality, taste and aroma of long loafs, improved porosity of crumb, reduced production costs owing to optimized amount of top-grade baker's wheat flour used for preparing of sponge and dough, and optimized sponge fermentation process.

12 cl, 2 ex

Description

The invention relates to the field of food industry, in particular to its baking industry, and can be used to expand the assortment of rifled loaves with improved physicochemical and organoleptic characteristics.

A known method for the production of sliced long loafs prepared from a composition comprising the following components: premium wheat flour, pressed baking yeast, edible salt, granulated sugar and fat-containing component, which is used table margarine with a fat content of 82%.

The consumption of components in the production of a diced loaf per 100 kg of flour is in kg:

premium baking wheat flour 100.0 pressed baker's yeast 1,0 food salt 1,5 granulated sugar 4.0 table margarine with a fat content of 82% 3,5.

The dough is cooked on a large thick dough. To prepare the dough, 60–70 kg of premium wheat flour is used, 1 kg of pressed baker’s yeast, 33–29 kg of water. The duration of the fermentation of a large thick sponge is 240 ÷ 270 minutes, its final acidity is 3.0 ÷ 4.0 deg.

To prepare the dough, a large thick dough is mixed with 40 ÷ 30 kg of premium wheat flour, 1.5 kg of edible salt, water needed to make the dough, 4.0 kg of granulated sugar and 3.5 kg of table margarine with fat content 82%. The duration of the fermentation test is 20 ÷ 40 minutes, the final acidity of the test is 3.5 degrees. Then carry out the cutting of the finished dough and proofing the dough pieces. Before planting in the oven, dough is made on dough pieces using a special device or manually, and then baked for 22–24 min on a hearth or sheets at a temperature in the initial zone of the baking chamber of 110 ° C to 120 ° C, and in other areas of the baking chamber of 220 ° C ÷ 250 ° C.

Finished bakery product - sliced long loaves have a mass of 0.5 kg, an oblong shape with rounded, blunt or sharp ends, there are several oblique cuts on their surface (Collection of technological instructions for the production of bread and bakery products, Moscow, Preiskurantizdat, 1989, p. 228 -232, tab. 130).

A known method for the production of sliced long loafs that are baked from premium wheat flour.

The consumption of components in the production of a diced loaf per 100 kg of flour is in kg:

premium wheat flour 100.0 pressed baker's yeast 1,0 food salt 1,5 granulated sugar 1,5 margarine 3,5 succinic acid 0.05 water by calculation.

To prepare the dough, water is poured into the bowl, activated yeast and succinic acid are added in an amount of 0.05% and the flour is gradually covered with stirring on a Standard dough mixer. Mixing is carried out to a well-mixed homogeneous mass for 5-7 minutes. Then the dough is put on fermentation for 235 minutes. The moisture content of the sponge is 44%, the acidity is 3.0 degrees. After that, salt, sugar, margarine, water are added to the finished dough, according to the recipe, and flour is poured with stirring. Mixing is carried out to a well-mixed homogeneous mass for 10 ÷ 15 minutes Cooked dough is put on fermentation. The humidity of the test is 40%, the acidity is 2.4 degrees. Then it is chopped, placed for 45 minutes and baked in the usual way for 22 minutes at a baking temperature of (190 ± 5) ° С.

Finished rifled loaves have a mass of 0.5 kg, crumb moisture is 39.0%, crumb acidity is 2.3 degrees, crumb porosity is 76.2% (RU 2104646 C1, 02.20.1998, A 21 D 8/02, A 21 D 2/08).

A disadvantage of the known method for the production of rifled loaves is the insufficient satisfactory quality of the loaves, their taste and aroma, the relatively low porosity of the crumb, which reduces the consumer attractiveness of the product.

Closest to the invention in its essence and the achieved result is a method for the production of sliced long loafs, comprising preparing a dough from the following components - baked wheat flour, pressed baker's yeast and drinking water by mixing the components and fermenting the dough, preparing a dough from the following components - baking wheat flour, food table salt, granulated sugar, fat-containing component and drinking water by calculation, kneading dough with ready-made dough, followed by fermentation m of dough, cutting dough for dough pieces, rounding, preliminary proofing, molding, final proofing, notching and baking (see, for example, the Collection of technological instructions for the production of bread and bakery products, Ministry of bakery products of the USSR, Preiskurantizdat, Moscow, 1989, p. 228-232, table 131).

In the known method for the preparation of dough and dough using wheat flour of the first grade, and the consumption of components in the production of sliced loaf per 100 kg of flour is in kg:

premium baking wheat flour 100.0 pressed baker's yeast 1,0 food salt 1,5 granulated sugar 4.0 table margarine with a content of 82% 3,5

The preparation of sliced loaves is carried out as in the first of these known methods.

The disadvantages of all known methods are the insufficient satisfactory quality of the loaves, their taste and aroma, the relatively low porosity of the crumb, which reduces the consumer attractiveness of the product and is due to all known methods due to the lack of optimization of the fermentation modes of the dough, which do not provide high quality of the dough itself and, as a result, the required quality manufactured loaves.

The objective of the present invention is to improve the quality, taste and aroma of the loaf, increasing the porosity of the crumb and the efficiency of production of the loaf.

The problem is solved due to the fact that in the method for the production of sliced long loafs, which includes preparing a dough from the following components - baked wheat flour, pressed baker's yeast and drinking water by mixing the components and fermenting the dough, preparing a dough from the following components - baked wheat flour, food salt , granulated sugar, a fat-containing component and drinking water by calculation, kneading dough with ready-made dough followed by fermenting the dough, cutting the dough into dough pieces, coal, pre-proofing, molding, final proofing, notching and baking, according to the invention, wheat flour of the highest quality is used as baking wheat flour for making dough and dough, while wheat flour of the highest quality is used for dough in the amount of 65 , 0 ÷ 75.0% of the total amount of premium wheat flour for the preparation of sliced loaves, the dough is prepared with a humidity of 41.0 ÷ 42.0% when the moisture content of the wheat flour bakeries of the highest grade 14.5%, and fermentation of the dough with the continuous method of production of rifled loaves is carried out in an intermittent or continuous layer of dough when it is fed after mixing the components to the input section of the working surface of the conveyed endless conveyor belt, moving this layer of dough to the output section in the direction of movement the tape of the portion of its working surface and the subsequent twofold gravitational dropping by parts of each overlying layer of the dough with a flip when dropping at an angle equal to or equal to 180 ° to the corresponding input section of the working surface of the inferior belt of the inferior belt of each of the following two downstream conveyors and moving the dough layer along the working surface of the belt of each conveyor to its outlet, the first discharge after 60 ÷ 75 min from the beginning feeding the dough to the inlet portion of the working surface of the belt of the first conveyor and increasing the acidity of the dough by at least 1.22 times, the second discharge was carried out dissolved with increasing acidity of the dough since the first to the second drop to 1.27 ÷ 1.37 times.

To prepare the dough, you can use pressed baking yeast in an amount of 2 kg per 100 kg of premium wheat flour, and before adding to the dough, the yeast is diluted in drinking water in a weight ratio of 1 ÷ 3.

The dough can be prepared with an acidity at the end of its fermentation of 3.6 ÷ 3.7 deg, at a temperature of 23 ° C ÷ 28 ° C, while the dough is fermented for 180 ÷ 225 minutes, preferably 200 minutes

Kneading of the dough can be done in dough mixing machines in two stages, at the first of which in the dough mixing machine pre-kneading wheat flour of the highest grade is made, weighing 25.0 ÷ 35.0% of the total mass of flour used to make the loaf, with the introduction of flour of a solution of food salt, a solution of granulated sugar, and as a fat-containing component, vegetable oil and an additional improver, a 0.3% solution of the MULTENZIM food additive, as well as drinking water in an amount that provides moisture the dough at the end of the fermentation process is 41.5 ÷ 42.0% to obtain a semi-finished product, which, with the continuous production method in the second stage of kneading the dough, is combined with ripened dough in the next kneading machine and the final kneading of the dough is made with its fermentation for 10.0 ÷ 20.0 min at a temperature of 29.0 ° C ÷ 31.0 ° C to an acidity of 2.0 ÷ 2.5 degrees.

The preliminary proofing of the dough pieces can be done in the preliminary proofing cabinet for 10-15 minutes, preferably 12 minutes.

The final proofing of the dough pieces can be made in the final proofing cabinet for 50 ÷ 60 minutes, preferably 55 minutes at an air humidity of 65 ÷ 75% and a temperature of 30 ° C to 35 ° C.

Notched dough pieces can be baked for 20–25 min, preferably 22 min in an oven with four temperature zones, in the first of which the temperature is set at 193 ° C ÷ 196 ° C, in the second - 250 ° C ÷ 255 ° C, in the third - 230 ° С ÷ 240 ° С, and in the fourth - 190 ° С ÷ 180 ° С, while baking in the first two zones is carried out with the simultaneous supply of water vapor, and when finished loaves exit the oven they are sprayed with water.

After baking the loafs, it is advisable to move them to trays that are installed on trolleys or containers and kept to cool.

After the loaves have cooled, it is advisable to pack them on horizontal packaging machines, preferably in polypropylene film.

The consumption of components in the production of loaves per 100 kg of flour can be in kg:

premium baking wheat flour 100.0 food salt 1,5 granulated sugar 4.0 pressed baker's yeast 2.0 vegetable oil 2.9 improver - food supplement "MULTENZIM" 0.3.

"MULTENZIM" is intended to improve the quality of bakery products from wheat flour.

MULTENZIM is produced in three types:

1. FAS - enzymatic active soy flour;

2. IEC-1 - multienzyme composition containing enzyme preparations, enzyme-active soy flour, ascorbic acid and stabilizers;

3. IEC-2 - multienzyme composition - 2, containing enzyme preparations, ascorbic acid and stabilizers fillers.

MULTENZIM is a homogeneous, powdery granular mixture, white with a grayish or cream tint, with a mass fraction of metal impurities of not more than 3 mg per kg, with a mass fraction of moisture not more than 12-14%.

In the production of loaves in a single continuous technological process for preparing dough, dough and baking loaves with the fermentation of dough on conveyors with a belt width of 1200 mm and a working surface length between inlet and outlet sections of 6000 mm, installed at three levels and moved at a speed of 0.085 ÷ 0.095 m / min, and two-stage mixing of the dough and its fermentation, the consumption of components can be in kg / h:

for the production of sponge:

- baking wheat flour of the highest grade - 531 ÷ 540.2,

- a solution of pressed baker's yeast - 60.6 ÷ 61.8,

- drinking water - 210 ÷ 260, depending on the moisture content of the flour and the required humidity of the dough,

and for the production of dough:

- baking wheat flour of the highest grade - 227 ÷ 231,

- food salt solution - 41.6 ÷ 44.5,

- granulated sugar - 65.9 ÷ 67.1,

- vegetable oil - 22.0 ÷ 23.2,

- Opara - 847 ÷ 854,

- drinking water - 40 ÷ 90 depending on the humidity of the test and

- 0.3% solution of improver - food additives "MULTENZIM" - 35 ÷ 38 g / min.

Sliced loaves can be produced with a mass of 0.4 kg, oblong-oval non-blurry shape, without scratches, with oblique cuts on the upper surface, color from light yellow to brown, baked, crumb not moist to the touch, taking its original shape after light finger pressing, without lumps and traces of impermeability, developed without voids and seals with porosity, taste characteristic of this type of product without extraneous taste, odor characteristic of this type of product without extraneous odor, and the crumb moisture is not greater less than 42%, crumb acidity not more than 2.5 degrees, crumb porosity not less than 73%, the mass fraction of sugar in terms of dry matter can be 4.2% ± 1%, and the mass fraction of fat in terms of dry matter - 2, 9% ± 0.5%.

The technical result provided by the given set of features consists in improving the quality, taste and aroma of the loaves, the porosity of their crumb, while improving production efficiency by optimizing the amount of premium wheat flour in dough and dough, as well as due to the fermentation technology developed in the invention dough with a continuous method for the production of loaves in a discontinuous discontinuous or continuous layer of dough moving with a coup and the conditions developed in the invention operations of the indicated technology, namely, optimized angle of coup, time and acidity values of the dough, at which it is necessary to carry out the operations of the indicated technology to drop the dough layer on the working surface of the downstream conveyor to ensure the required qualitative characteristics of the dough after fermentation and, as a result, to obtain loaves with the required quality indicators.

The invention is illustrated below by the following examples, which do not cover, and even more so do not limit, the entire scope of the claims.

Example 1

For the production of rifled loaves, the following components are used: baking wheat flour of the highest grade, pressed baking yeast, edible salt, granulated sugar, vegetable oil and improver - MULTENZIM food supplement.

The consumption of components in the production of sliced loaves per 100 kg of flour is in kg:

premium baking wheat flour 100.0 food salt 1,5 granulated sugar 4.0 pressed baker's yeast 2.0 vegetable oil 2.9 improver - food supplement "MULTENZIM" 0.3.

Threaded loaves were obtained in a single continuous technological process for preparing dough, dough and baking loaves with fermentation of dough on conveyors with a belt width of 1200 mm and a working surface length between inlet and outlet sections of 6000 mm, moved at a speed of 0.085 m / min.

A method for the production of rifled loaves involves the preparation of dough by mixing components from the following components - premium wheat flour of 14.5% moisture, pressed baker's yeast and drinking water.

Flour for making dough is taken in an amount of 65.0% of the total amount of premium wheat flour for the preparation of sliced long loaves, and pressed baker's yeast in an amount of 2 kg per 100 kg of premium wheat flour. Moreover, before making the dough, the yeast is diluted in drinking water in a ratio by weight of 1 ÷ 3. The dough is prepared with a moisture content of 41.0%. In this case, after preparation, the dough is fermented in a continuous layer for 200 minutes.

The consumption of components in kg / h for the production of dough is as follows - premium baking wheat flour - 531, pressed baker's yeast solution - 61.8, drinking water - 210.

After mixing the components, the dough is fed to the input section of the working surface of the conveyed endless conveyor belt. This layer of dough is moved to the exit section in the direction of movement of the tape of the portion of its working surface, followed by a two-fold gravitational dropping by parts of each overlying layer of dough with a flip when dropping at an angle equal to 180 ° to the corresponding input section of the working surface of the infinite opposite inferior tape from the following two downstream conveyors and move the dough layer along the working surface of the belt of each conveyor to its output plot. In this case, the first discharge is carried out after 75 minutes from the beginning of the supply of the dough to the inlet portion of the working surface of the belt of the first conveyor and the acidity of the dough is increased 1.25 times, and the second discharge is performed when the acidity of the dough is increased from the moment of the first discharge to the second by 1.27 times .

The dough is prepared with acidity at the end of its fermentation, amounting to 3.6 degrees, at a temperature of 28 ° C.

After the preparation of the dough, the dough is prepared from baking wheat flour of the highest grade, common salt, granulated sugar, fat-containing component and drinking water, necessary for kneading the dough, and kneading the dough with the finished dough and subsequent fermentation of the dough. Kneading the dough is done in dough mixing machines in two stages. At the first stage, a preliminary kneading machine produces a preliminary batch of premium wheat flour with a mass of 25.0% of the total mass of flour used for making the loaf, with the introduction of a solution of common salt, a solution of granulated sugar, vegetable oil and an additional improver - a 0.3% solution of the MULTENZIM food additive, as well as drinking water in an amount that ensures dough moisture at the end of the fermentation process 42.0% to obtain a semi-finished product, which in the second stage of kneading the dough melt with ripened dough in the next dough mixing machine and produce the final kneading of the dough with its fermentation for 10.0 minutes at a temperature of 31.0 ° C to an acidity of 2.0 degrees. At the same time, for the production of dough, the consumption of components in kg / h, respectively, is the following - premium baking wheat flour - 231, food table salt solution - 44.5, granulated sugar - 67.1, vegetable oil 22.0, dough 847, water drinking - 90 and 0.3% solution of the improver - food additives "MULTENZIM" - 35 g / min.

Ready fermented dough is divided into dough machines. The mass of the dough piece is determined by the installed weight of the product, taking into account the amount of baking and shrinkage. After dividing, the dough pieces are rounded on dough rounding machines, preliminary proofing of the dough pieces is carried out in the preliminary proofing cabinet for 12 minutes, the dough pieces are formed in dough filling machines and sent to the final proofing. The final proofing of the dough pieces is carried out in the final proofing cabinet for 50 minutes, at an air humidity of 65% and a temperature of 35 ° C.

After that, cuts are made on the dough pieces and the products are baked on the hearth for 20 minutes, in a furnace with four temperature zones, in the first of which the temperature is set at 193 ° C ÷ 196 ° C, in the second - 250 ° C ÷ 255 ° C, in the third - 230 ° С ÷ 240 ° С, and in the fourth - 190 ° С ÷ 180 ° С, while baking in the first two zones is carried out with the simultaneous supply of water vapor, and when finished loaves exit the oven they are sprayed with water.

Ready-made sliced long loaves have a mass of 0.4 kg, an oblong-oval non-blurry shape, without scratches, with oblique cuts on the upper surface, the color is light yellow. The crumb is baked, not moist to the touch, taking its original shape after soft pressing with a finger, without lumps and traces of impermeability, porosity - developed without voids and seals, the taste inherent in this type of product without an off-flavor, the smell inherent in this type of product without an external smell , crumb moisture 39.0%, crumb acidity 2.2 degrees, crumb porosity 77.5%, and the mass fraction of sugar in terms of dry matter is 5.2%, and the mass fraction of fat in terms of dry matter is 2.4 %

After baking the loaves, they are moved to trays, which are installed on trolleys and kept until cool.

After the loaves have cooled, they are packed on horizontal packaging machines in a polypropylene film.

Example 2

For the production of rifled loaves, the following components are used: baking wheat flour of the highest grade, pressed baking yeast, edible salt, granulated sugar, vegetable oil and improver - MULTENZIM food supplement.

The consumption of components in the production of sliced loaves per 100 kg of flour is in kg:

premium baking wheat flour 100.0 food salt 1,5 granulated sugar 4.0 pressed baker's yeast 2.0 vegetable oil 2.9 improver - food supplement "MULTENZIM" 0.3.

Sliced loaves were obtained in a single continuous technological process for preparing dough, dough and baking long loaves with fermentation of dough on conveyors with a belt width of 1200 mm and a working surface length between inlet and outlet sections of 6000 mm, moved at a speed of 0.095 m / min.

A method for the production of rifled loaves involves the preparation of dough by mixing components from the following components - premium wheat flour of 14.5% moisture, pressed baker's yeast and drinking water.

Flour for making dough is taken in an amount of 75.0% of the total amount of premium wheat flour for the preparation of sliced long loafs, and pressed baker's yeast in an amount of 2 kg per 100 kg of premium wheat flour. Moreover, before making the dough, the yeast is diluted in drinking water in a ratio by weight of 1 ÷ 3. The dough is prepared with a moisture content of 42.0%. In this case, after preparation, the dough is fermented in an intermittent layer for 180 minutes.

The consumption of components in kg / h for the production of dough is as follows - wheat flour of the highest grade - 540.2, a solution of pressed baker's yeast - 60.6, drinking water - 260.

After mixing the components, the dough is fed to the input section of the working surface of the conveyed endless conveyor belt. This layer of dough is moved to the exit section in the direction of movement of the tape of the portion of its working surface, followed by a two-fold gravitational dropping by the parts of each overlying layer of the dough with a flip when dropping at an angle equal to 165 ° to the corresponding input section of the working surface of the infinite opposite inferior tape from the following two downstream conveyors and move the dough layer along the working surface of the belt of each conveyor to its output plot. In this case, the first discharge is carried out after 60 minutes from the beginning of the supply of the dough to the inlet portion of the working surface of the belt of the first conveyor and the acidity of the dough is increased by a factor of 1.4, and the second discharge is carried out with an increase in acidity of the dough from the moment of the first discharge to the second by 1.37 times .

The dough is prepared with an acidity at the end of its fermentation, comprising 3.7 degrees, at a temperature of 23 ° C. After the preparation of the dough, the dough is prepared from baking wheat flour of the highest grade, common salt, granulated sugar, fat-containing component and drinking water, necessary for kneading the dough, and kneading the dough with the finished dough and subsequent fermentation of the dough. Kneading the dough is done in dough mixing machines in two stages. At the first stage, a preliminary kneading machine pre-kneads wheat flour of the highest grade with a mass of 35.0% of the total mass of flour used for making the loaf, with the introduction of a solution of table salt, a solution of granulated sugar, vegetable oil and an additional improver - 0.3% solution of the MULTENZIM food additive, as well as drinking water in an amount that ensures dough moisture at the end of the fermentation process at 41.5% to obtain a semi-finished product, which in the second stage of kneading the dough melt with ripened dough in the next dough mixing machine and produce the final kneading of the dough with its fermentation for 20.0 minutes at a temperature of 29.0 ° C to an acidity of 2.5 degrees. At the same time, for the production of dough, the consumption of components in kg / h, respectively, is the following - premium baking wheat flour - 227, food table salt solution - 41.6, granulated sugar - 65.9, vegetable oil - 23.2, dough - 854 drinking water - 40 and 0.3% solution of the improver - food additives "MULTENZIM" - 38 g / min.

Ready fermented dough is divided into dough machines. The mass of the dough piece is determined by the installed weight of the product, taking into account the amount of baking and shrinkage. After dividing, the dough pieces are rounded on dough rounding machines, preliminary proofing of the dough pieces is carried out in the preliminary proofing cabinet for 15 minutes, the dough pieces are formed in dough filling machines and sent to the final proofing. The final proofing of the dough pieces is carried out in the final proofing cabinet for 55 minutes at an air humidity of 75% and a temperature of 30 ° C.

After that, cuts are made on dough pieces and the products are baked on the hearth for 22 minutes in a furnace with four temperature zones, in the first of which the temperature is set at 193 ° C ÷ 196 ° C, in the second - 250 ° C ÷ 255 ° C, in the third - 230 ° С ÷ 240 ° С, and in the fourth - 190 ÷ 180 ° С, while baking in the first two zones is carried out with the simultaneous supply of water vapor, and when finished loaves exit the oven they are sprayed with water.

Ready-made sliced long loafs have a mass of 0.4 kg, an oblong-oval non-blurry shape, without scratches, with oblique cuts on the upper surface, brown. The crumb is baked, not moist to the touch, taking its original shape after soft pressing with a finger, without lumps and traces of impermeability, porosity - developed without voids and seals, the taste inherent in this type of product without an off-flavor, the smell inherent in this type of product without an external smell , crumb moisture is 38.9%, crumb acidity is 2.3 degrees, crumb porosity is 77%, and the mass fraction of sugar in terms of dry matter is 3.2%, and the mass fraction of fat in terms of dry matter is 3.4%.

After baking the loaves, they are moved to trays that are installed on trolleys or containers and kept to cool.

After the loaves have cooled, they are packed on horizontal packaging machines, preferably in polypropylene film.

Claims (12)

1. Method for the production of loafs, including the preparation of dough from wheat flour, pressed yeast and drinking water by mixing the components and fermenting the dough, the preparation of dough from wheat flour, salt, granulated sugar, fat-containing component and drinking water as calculated, kneading dough with ready-made dough followed by fermentation of dough, cutting the dough into dough pieces, rounding, preliminary proofing, molding, final proofing, notching and baking dumpling, characterized in that for the preparation of dough and dough wheat flour used baking wheat flour of the highest grade, and dough wheat flour of the highest grade is used in a quantity of 65.0 ÷ 75.0% of the total amount of baking wheat flour the highest grade for the preparation of loaves, the dough is prepared with a moisture content of 41.0 ÷ 42% at a moisture content of wheat flour of the highest grade of 14.5%, and the fermentation of dough with a continuous method for the production of loaves is carried out in in an intermittent or continuous layer of dough when it is fed after mixing the components to the input section of the working surface of the conveyed endless conveyor belt, moving this layer of dough to the output section of the working surface of the belt in the direction of its movement and subsequent twofold gravitational dropping by parts of each overlying layer of dough with flipping parts of the dough layer at an angle equal to or less than 180 °, when dropping to the corresponding input section of the working surface of the lower in the opposite direction of the endless belt of each of the two following downstream conveyors and moving the dough layer along the working surface of the belt of each conveyor to its output section, the first discharge being carried out after 60 ÷ 75 min from the beginning of the supply of the dough to the input section of the working surface of the belt of the first conveyor and increasing the acidity of the dough is not less than 1.22 times, the second dropping is carried out with an increase in the acidity of the dough from the moment of the first dropping to the second by 1.27 ÷ 1.37 times. 2. The method according to claim 1, characterized in that for the preparation of the dough, baked yeast is used in an amount of 2 kg per 100 kg of premium wheat flour, and before being added to the dough, the yeast is diluted in drinking water in a weight ratio of 1 ÷ 3. 3. The method according to claim 1, characterized in that the dough is prepared with an acidity at the end of its fermentation of 3.6 ÷ 3.7 deg, at a temperature of 23 ÷ 28 ° C, while the dough is fermented for 180 ÷ 225 minutes, preferably 200 minutes 4. The method according to claim 1, characterized in that the dough is produced in dough mixing machines in two stages, the first of which in the dough mixer produces preliminary mixing of premium wheat flour with a mass of 25.0 ÷ 35.0% of the total the mass of flour used to prepare the loafs, with the introduction of a solution of table salt, a solution of granulated sugar, and, as a fat-containing component, vegetable oil, an improver, a food additive, preferably MULTENZIM, as well as drinking water in quantities a solid that provides the dough moisture at the end of the fermentation process 41.5% ÷ 42.0% to obtain a semi-finished product, which, with the continuous production method in the second stage of kneading, is combined with ripened dough in the next kneading machine and the final kneading of the dough is carried out with its fermentation for 10.0 ÷ 20.0 min at a temperature of 29.0 ÷ 31.0 ° C to an acidity of 2.0 ÷ 2.5 degrees. 5. The method according to claim 1, characterized in that the preliminary proofing of the dough pieces is carried out in a preliminary proofing cabinet for 10-15 minutes, preferably 12 minutes 6. The method according to claim 1, characterized in that the final proofing of the molded dough pieces is carried out in the final proofing cabinet for 50 ÷ 60 minutes, preferably 55 minutes at an air humidity of 65 ÷ 75% and a temperature of 30 ° C to 35 ° C. 7. The method according to claim 1, characterized in that the notched dough pieces are baked for 20 ÷ 25 minutes, preferably 22 minutes in an oven with four temperature zones, in the first of which the temperature is set to 193 ÷ 196 ° C, in the second 250 ÷ 255 ° C, in the third 230 ÷ 240 ° C, and in the fourth 190 ÷ 180 ° C, while baking in the first two zones is carried out with the simultaneous supply of water vapor, and when the finished loaves exit the oven they are sprayed with water. 8. The method according to claim 1, characterized in that after baking the loaves they are moved to trays that are installed on trolleys or containers and kept to cool. 9. The method according to claim 8, characterized in that after cooling the loaves they are packed on horizontal packaging machines, preferably in polypropylene film. 10. The method according to claim 4, characterized in that the consumption of raw materials in the production of loaves per 100 kg of flour is, kg: baking wheat flour top grade 100.0 food salt 1,5 granulated sugar 4.0 pressed baker's yeast 2.0 vegetable oil 2.9 improver - food supplement MULTENZIM 0.3 11. The method according to any one of claims 1 to 10, characterized in that in the production of loaves in a single continuous technological process for preparing dough, dough and baking loaves with the fermentation of dough on conveyors with a belt width of 1200 mm and a working surface length between inlet and outlet sections of 6000 mm, installed at three levels and moved at a speed of 0.085 ÷ 0.095 m / min, and two-stage mixing of the dough and its fermentation, the consumption of components is, kg / h: for the production of dough: wheat flour of the highest grade 531 ÷ 540.2, a solution of pressed baker's yeast 60.6 ÷ 61.8, drinking water 210 ÷ 260 depending on the moisture content of the flour and the required humidity of the dough; for dough production: premium wheat flour 227 ÷ 231, food salt solution 41.6 ÷ 44.5, granulated sugar 65.9 ÷ 67.1, vegetable oil 22.0 ÷ 23.2, dough 847 ÷ 854, drinking water 40 ÷ 90 depending on the humidity of the test and 0.3% solution of the improver - food supplement "MULTI-ZIM" 35 ÷ 38 g / min. 12. The method according to claim 11, characterized in that the loaves produce a mass of 0.4 kg, oblong-oval non-blurry shape, without gouging, with oblique cuts on the upper surface, color from light yellow to brown, baked, not moist to the touch crumb, taking its original shape after lightly pressing a finger, without lumps and traces of impermeability, developed without voids and seals with porosity, taste characteristic of this type of product without an odor, and crumb moisture not more than 42%, crumb acidity not more than 2.5 degrees, porous st crumb at least 73%, mass fraction of sugar, based on the dry substance is 4,2 ± 1% and the mass fraction of fat on dry matter 2.9% ± 0.5%.