RU2311783C2 - Method for producing of round hardtacks - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: method involves kneading dough; dressing dough into cords or strips; laying on wavy pan; proofing; baking cylindrical bread piece; holding and cutting into disk-shaped parts, followed by drying thereof. Thickness and diameter of disk-shaped parts is 2-7 mm and 20-45 mm, respectively.

EFFECT: increased brittleness of hardtacks and reduced production waste.

Description

The invention relates to the baking industry and can be used in the production of crackers.

Known methods for the production of crackers, including kneading and molding dough, baking, cooling, cutting bread billets into cubes with a rib size of 18-20 mm or strips 100-125 mm long, 18-20 mm wide and thick, and subsequent drying of the latter (see Reuter IM et al. A quick reference to a bakery technologist. - Kiev: State Publishing House of Technical Literature, 1958, p. 225-228; Ilinsky N.A., Ilinsky T.N. , p. 48).

Rusks made using the well-known technology, having relatively fragility at relatively large sizes, require the application of sufficiently large efforts to chew, which causes known inconvenience to the consumer. A decrease in the size of crackers leads to a decrease in the yield of the product, lost in the form of crumbs.

A known method for the manufacture of crackers, including kneading dough from the components provided for by the recipe, cutting it into dough pieces in the form of bread rolls, proofing and baking them, holding the obtained bread blanks at a temperature of 18 ÷ 20 ° C for 25 ÷ 72 hours, cutting them into bread rolls slices with a thickness of 50 ÷ 70 mm and a length of 350 ÷ 700 mm, spraying the latter with vegetable oil mixed with flavoring additives, frying for 10 ÷ 25 min and subsequent drying at a temperature of 60 ÷ 90 ° C to a moisture content of 6-8% (RU, patent No. 2147805, IPC A21D 13/08, publication April 27, 2000 .).

The disadvantages of the method are the duration of the process, large losses of the product when cutting bread rolls and the potential for contamination of crackers with carcinogens formed when frying crackers in vegetable oil.

Due to the relatively large difference between the thickness and length of the cracker plate (1: 7-1: 14), crackers obtained in a known manner easily crumble during technological operations related to their movement (packaging, loading / unloading, transportation, etc.) . As a result, the product loses its presentation, its grade decreases, losses increase.

In addition, due to the relatively large size for this type of product and a rectangular shape, crackers obtained in a known manner are inconvenient to consume.

The objective of the invention is to obtain crackers with high consumer properties while reducing labor costs for their production.

Technical results - increasing the fragility of crackers by leveling their volume porosity, reducing production waste due to crumbling crackers.

The results of the invention are achieved by the fact that in the method of manufacturing crackers, including kneading dough, cutting it into dough pieces, proofing, baking and aging bread billets, cutting them into slices, drying, dough is cut into plaits or strips and laid on a wavy baking sheet, on which, after proofing, baked cylindrical bread billets, cut them into disk-shaped crackers slices 2 ÷ 7 mm thick.

The proposed method for producing crackers is as follows.

The dough prepared according to the recipe is placed either in a dough-setting machine, from where the dough pieces are squeezed out in the form of a bundle, or in a dough sheeter, to obtain a dough sheet that is cut into strips. The dough pieces thus obtained are stacked on wave-shaped baking sheets. A pan filled with dough pieces is placed in a proofer. To restore and loosen the dough pieces, they are proofed at a temperature of 30-40 ° C and a humidity of 85-90% for 10-30 minutes, after which at a temperature of 180-270 ° C they are baked for 10-30 minutes. After baking, cylindrical bread billets with a diameter of 20-45 mm are obtained, which, after holding for 8-24 hours, are cut into slices in the form of discs 2-7 mm thick, which are dried in drying ovens with hot air at a temperature of 250-150 ° C to a moisture content of 3-10%.

In order to give the obtained rusks the desired taste after drying, they are applied to vegetable oil with appropriate flavoring additives and salt.

The proposed method for the manufacture of crackers provides obtaining crackers of round shape with a diameter of 20-45 mm and a thickness of 2 ÷ 7 mm A cracked product of this shape and size during the drying process loses moisture evenly throughout the volume, due to which crackers are uniformly porous throughout the volume, which increases their fragility and, ultimately, consumer qualities.

In addition, crackers obtained by the proposed method and having the appearance of thin, with a developed surface of the discs are more quickly and subtly perceived by the taste organs, which subjectively improves their taste.

At the same time, the ratio of the thickness and diameter of the obtained crackers is almost optimal from the point of view of reducing the degree of crumbling, which allows to reduce product losses resulting in crumbs.

Claims (1)

A method of manufacturing crackers, including kneading dough, cutting it into dough pieces, proofing, baking and aging bread billets, cutting them into slices, followed by drying the latter, characterized in that the dough is cut into bundles or strips, laid on a wavy baking sheet for proofing and baking a cylindrical-shaped bread blank, which is cut into disk-shaped slices, the thickness and diameter of which are 2–7 mm, 20–45 mm, respectively.