RU2432749C1 - Rusks production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to its the bakery and confectionary branches. Bread is baked (according to a special formula) of yeast-leavened dough using rye-wheat flour or medium rye-wheat flour. Baked bread is maintained for 48 hours at a temperature of +15°C. Bread is cut into pieces in the shape of 3-4 mm thin slices, with length 40-50 mm, width 12-17 mm using a special hands-free bread slicing machine. Then the slices are deep fried. One bred loaf cut into thin slices is immerged into refined and deodorised sunflower oil of Premium grade heated up to 160-180°C for 3-5 minutes. Then the products are cooled in special vessels at a temperature of 20-24°C during 240 minutes. Cooled down rusks are manually sprinkled with a flavour additive in an amount of 150-180 g per 4 kg of rusks; sprinkling is performed in circular movements with stirring till uniform application. The ready products are discharged out of the vessels, pre-packed and packed.

EFFECT: invention allows to produce thin rusks in the shape of slices attractive for the consumer, high-fired, conveniently storable, evolving all their taste peculiarities during consumption, safe for sensitive oral tissues, having a special structure which ensures crumbling under slight pressure in the process of malaxation; at the same time, losses of flavour-and-aroma additives are reduced as well as the wastes quantity in the process of sprinkling.

25 cl, 23 ex

Description

The invention relates to the field of food industry, and more particularly to a bakery, confectionery, and can be used in the manufacture of products in the form of crackers with flavoring additives.

In the food industry, there are a large number of different methods for the production of crackers, which allows you to get products with different organoleptic properties.

A known method for the production of cracked products, consisting of the formation of semi-finished products from yeast dough, including frying them in heated vegetable raw materials (fat), followed by bringing to readiness in the field of microwave currents in a microwave oven. The crackers obtained according to this method have a crispy crust (see SU 501731).

The disadvantage of this method is the uniformity of the resulting range of products, as well as its high cost, because when implementing the method, it is necessary to use expensive equipment - microwave cabinets. In addition, there is an opinion that the preparation of food products using microwave radiation adversely affects the staff.

There is a method of preparing army rusks from rye and wheat bread, cut into slices 15-25 mm and 12-20 mm thick, corresponding to the shape of the bread, with a crust on all sides, which are dried to a moisture content of 8-10% (See GOST 686-83 )

Rusks prepared by this method are inconvenient to eat because of their large size and the need for soaking for 4-8 minutes. In addition, the uniformity of the resulting product range is unattractive to the consumer.

Closest to the proposed method is a method of preparing rye crackers, in which:

- Bake bread from rye flour wallpaper in accordance with GOST 2077-84;

- bread is kept at a warehouse temperature of 18-36 hours, providing a moisture loss of 2-5%;

- the bread is cut into cubes with a rib size of 4-12 mm on cubic slicers;

- cubes are continuously loaded into a conveyor oven, in which, with continuous movement, they go through the process of frying and drying;

- frying is carried out at a temperature of 150-120, drying - at 120-90 degrees C, drying is carried out to a moisture content of 6-8%;

- crackers on the cooler conveyor are cooled to a temperature of 50-30 degrees C (using fans;

- crackers in portions of 20 kg are poured into the drum of a mixer, for example, a dragee;

- when the drum rotates with a frequency of 10-12 revolutions per minute, rolled refined oil is sprayed onto the rolling crackers, which envelops evenly all the surfaces of the crackers;

- when rotating the drum, crackers are sprinkled with a pre-prepared mixture of salt and powdered food flavoring additives in the form of dried and chopped onions, garlic, dill, etc. The total mixing time is 1.5-2 minutes;

- crackers, cooled during loading into the mixer, mixing and unloading to room temperature, pack.

(see RU patent 2248127). In accordance with the known method, crackers should have a wide range of diverse flavoring properties. But it should be noted that the known method is technologically difficult to implement, because when carrying out it is necessary to use a continuous conveyor furnace. The shape of crackers in the form of cubes does not allow to fully saturate them with oil, fry and apply a flavoring additive on the entire surface of the cracker, all this reduces the taste and crisp properties of the product, and also increases the stiffness of the cube when chewing and, accordingly, the soft tissue of the oral cavity. In addition, the disadvantage of this method is the impossibility of providing vegetable oil for impregnating all the surfaces of crackers in large quantities, for example, 25-30 kg, during rotation of the drum and, as a result, the distribution of flavor additives on the surfaces of finished products is uneven, as well as the inability to obtain a crispy crust. Also, when rotating in the drum, the fragile surfaces and corners of the fried crackers, knocking on each other and on the walls of the drum, break and form a crumb, and therefore the shape of the product deteriorates and the amount of waste increases. Also, for applying a flavoring additive, the oil is sprayed before or after drying, which increases costs.

An object of the invention is to improve the quality indicators of crackers by baking special bread, giving the product an attractive safe shape in the form of a plate, and also expanding the assortment of cracker product by obtaining a product having a variety of organoleptic and crunchy properties, in addition to obtaining cracker products with evenly applied to their surface flavor additives and waste reduction.

To achieve the task in a method for preparing cracked products, including the use of original rye-wheat bread or rye-wheat peeled flour, made according to a special recipe, its exposure, slicing bread into blanks in the form of thin plates, frying them in frying fries, cooling in special containers and applying flavor additives to products manually in a circular motion with stirring, frying the bread blanks in the form of thin plates is carried out in deep-frying oven Premium refined deodorized sunflower seed vegetable oil for 3-5 minutes at a temperature of 160-180 ° C, and the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes, crackers are sprinkled manually with a food flavoring additive in circular motions with mixing, an average of 10-15 wt.% from the volume.

Bread is used baked according to a special recipe, from yeast dough using rye-wheat flour or rye-wheat peeled flour.

Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm.

As a frying oil, premium refined deodorized sunflower oil is used predominantly.

As a food flavoring additive, use a mixture of salt and fresh natural finely chopped garlic;

As a food flavoring additive, a dry mixture with the taste of onions and sour cream is used;

As a food flavoring additive, use a dry mixture with the taste of fried meat;

As a food flavoring additive, a dry mixture with a taste of ham is used;

As a food flavoring additive, a dry mix with the taste of smoked salmon is used;

As a food flavoring additive, a dry mixture with the taste of mushrooms with fried onions is used;

As a food flavoring additive, a dry mixture with shrimp flavor is used;

A dry mix with lychee flavor is used as a food flavoring additive;

As a food flavoring additive, a dry mixture with the taste of barbecue wings is used;

As a food flavoring additive, a dry mixture with the taste of herbs is used;

As a food flavoring additive, a dry mixture with coriander flavor is used;

As a food flavoring additive, a dry mixture with salsa flavor is used;

As a food flavoring additive, a dry mixture with the taste of cream, cheese and onions is used;

As a food flavoring additive, use a dry mixture with a zazzyki flavor;

As a food flavoring additive, use a dry mixture with the taste of green onions;

As a food flavoring additive, a dry mixture with the taste of aliolli (olives with garlic) is used;

As a food flavoring additive, a dry mixture with a hamburger flavor is used;

As a food flavoring additive, a dry mixture with a taste of borritos is used;

As a food flavoring additive, a dry mixture with the taste of chorizo (Spanish raw smoked sausages) is used;

As a food flavoring additive, a dry mixture with the taste of eggplant caviar is used;

As a food flavoring additive, a dry mixture with a shawarma taste is used;

As a food flavoring additive, a dry mix with the taste of "extreme" is used - a mixture of the following identical natural additives: Chilean jalapenos and horseradish wasabi.

The technical result of the invention is the provision of crackers suitable for use as a fast food product, for use as a snack (snack), as well as a semi-finished product (for the preparation of salads). EFFECT: invention provides obtaining crackers with improved quality indicators, attractive safe form in the form of a plate with a long shelf life without breaking the form; ensures the quality of the organoleptic properties of the product, as well as the reduction of waste in production. This is achieved due to the original bread recipe and the method of aging, due to which it is possible to create a form in the form of a thin plate, which in turn allows more thoroughly frying the whole cracker. The invention provides a more uniform distribution and retention on the surface of the finished product of a food flavoring additive, and also more fully reveals the taste of crackers when directly immersed in the oral cavity and soaking in it. Also, the technical result is achieved due to the sequence of the process and due to frying the workpieces in hot oil, and then it is just the manual sprinkling of flavoring additives.

When applying additives to pre-fried surfaces, the oil acts as an adhesive, in addition, the plate area allows the particles of the flavoring agent to more firmly catch on the surface, and manual sprinkling allows for more accurate sprinkling of the entire surface, the ability to control the speed and strength of mixing and, accordingly, reduce crumbs and waste .

The essence of the method of preparation.

Original rye-wheat bread is made.

First recipe: based on 750 grams of bread (one loaf), ingredients are added, 300 ml of water, 200 g of rye flour of the first grade, 300 g of wheat flour of the first grade, 23 g of dry standard sourdough used in the baking industry, 15 g of gluten ( used in the baking industry), 5 g of salt, 5 g of dry yeast, 5 g of granulated sugar.

The second recipe: based on 750 grams of bread (one loaf), the ingredients are added: 300 ml of water, 300 g of peeled rye flour, 200 g of first grade wheat flour, 23 g of standard dry yeast, which is used in the baking industry, 15 g of gluten (used in the baking industry), 5 g of salt, 3 g of dry yeast, 3 g of granulated sugar.

The bread preparation process includes kneading flour, fermenting dough, butchering, proofing and baking. Bread baked according to this recipe has a special crumb density and finely porous structure.

Before slicing, the bread is aged 48 hours in an unventilated room at a temperature of + 15 ° C. This process has been introduced into the production chain for the "ripening" of bread. The process of "ripening" of bread is characterized by recrystallization (retrograde) of starch. Such a dense state of the bread crumb allows you to provide high-quality cutting into thin plates and prevents the destruction of the structure of the bread crumb. After "ripening" the bread enters the workshop for subsequent slicing.

Slicing loaves of bread into thin plates is as follows. A loaf of bread is set vertically on the end. Next, cut the loaf along — the cut is made from top to bottom, then the loaf is laid on its side with the upper part away from itself and the resulting workpieces are divided into ten parts. Next, a loaf cut into twenty parts is loaded into special bread-slicing equipment, which without human intervention cuts it into thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm. The loaf is loaded into the bread-cutting equipment manually perpendicularly to the longitudinal section with the upper part away from you.

After slicing, the bread blanks are fed into deep-frying fryers, each of which has a capacity of 8 liters, the deep-fries are filled with sunflower oil in two-thirds of their capacity. Then, a loaf of bread cut into thin plates is immersed in deep fat. In deep-frying, the bread is fried in sunflower oil for 3-5 minutes at a temperature of 160-180 ° C. For the frying of bread, refined and deodorized Premium brand oil is used.

In the process of roasting bread shrinks an average of 10-15% of the volume.

The fried crackers in small batches are cooled to 20-24 ° C for 240 minutes in special containers. After cooling, the crackers are sprinkled by hand in a circular motion with stirring, which allows you to more evenly apply the flavoring. The norm is 150-180 grams per 4 kg of crackers. At the same time, to obtain a product with various organoleptic properties, various natural spices are used as additives, such as: a mixture of salt and fresh natural finely chopped garlic or natural and identical to natural flavors, natural spices with the taste of onions with sour cream, fried meat, ham, smoked salmon , mushrooms with fried onions, shrimp, lychee, barbecue wings, spicy herbs, coriander, salsa, a mixture of cream, cheese and onions, zaziza, green onions, alioli (olives with garlic m), hamburger borritos, chorizo (chorizo), calf aubergine, shaurmy "extreme" -. mixture Chilean jalapeno and wasabi horseradish, garlic After stirring the finished product is extracted from the containers, packed and packaged.

The result is crackers up to 3 mm thick, up to 42 mm long and up to 25 mm wide with the following organoleptic characteristics: Appearance - crackers; The form is a plate; The surface is porous, without cracks, without blasting; Color is allowed from light brown golden to brown golden; The state of the crumb: fried - fried, not sticky, slightly oily to the touch, hardness parameters are the same as for dried crackers; porosity - medium-porous, without voids and seals; Taste and smell - inherent in this product, without extraneous smacks and smells.

The above method allows you to get thin crackers in the form of plates, attractive to the consumer, fried, easy to store and use. Disclosing during use all taste features that are safe for sensitive tissues of the oral cavity. They have a special structure that allows them to crumble with a little pressure during chewing. This method allows to reduce the loss of flavoring additives and to reduce the amount of waste during dusting.

Examples of the method for the preparation of crackers.

Example 1

For the preparation of crackers with natural fresh finely chopped garlic, bread is used, baked according to a special recipe from yeast dough using rye-wheat or rye-wheat peeled flour, flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavor is evenly applied in the form of a mixture of salt and fresh, finely chopped garlic in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 2

For the preparation of crackers with the taste of onions and sour cream, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive of onion with sour cream in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 3

For the preparation of crackers with the taste of fried meat, bread baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and kept at a temperature of + 15 ° C for 48 hours is used. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with the taste of fried meat in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 4

For the preparation of ham-flavored crackers, bread is used, baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and kept at a temperature of + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring agent is evenly applied in the form of a powdered flavoring additive with ham flavor in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 5

For the preparation of crackers with the taste of smoked salmon, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with smoked salmon taste in the amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 6

To prepare crackers with the taste of mushrooms with fried onions, bread baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at a temperature of + 15 ° C for 48 hours is used. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring agent is evenly applied in the form of a powdered flavoring agent with the taste of mushrooms with fried onions in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 7

For the preparation of crackers with the taste of shrimp, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with shrimp taste in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 8

For the preparation of crackers with lychee flavor, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with lychee flavor in the amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packed and packaged.

Example 9

For the preparation of crackers with the taste of barbecue wings, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with the taste of barbecue wings in the amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 10

For the preparation of crackers with the taste of herbs, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at a temperature of + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out, one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with the taste of herbs in the amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 11

For the preparation of crackers with coriander flavor, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with coriander flavor in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 12

For the preparation of crackers with salsa flavor, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at a temperature of + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring agent is evenly applied in the form of a powdered flavoring additive with salsa flavor in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 13

For the preparation of crackers with the taste of cream, cheese and onions, bread is used, baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with the taste of cream, cheese and onions in the amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 14

For the preparation of rusks with zazzyki flavor, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring agent is evenly applied in the form of a powdered flavoring additive with zadzika flavor in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 15

For the preparation of crackers with the taste of green onions, bread baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and kept at a temperature of + 15 ° C for 48 hours is used. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with green onion flavor in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 16

For the preparation of crackers with the taste of aliolli (olives with garlic), bread baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at a temperature of + 15 ° C for 48 hours is used. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring agent is evenly applied in the form of a powdered flavoring additive with aliolli taste (olives with garlic) in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 17

For the preparation of crackers with the taste of a hamburger, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or wheat-rye peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with a hamburger taste in the amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 18

For the preparation of rusks with the taste of borritos, bread is used, baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at a temperature of + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring agent is evenly applied in the form of a powdered flavoring agent with borritos taste in the amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 19

For the preparation of crackers with chorizo taste (Spanish raw smoked sausages), bread baked according to a special recipe from yeast dough or rye-wheat peeled flour using rye-wheat flour and aged at a temperature of + 15 ° C for 48 hours is used. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring agent is evenly applied in the form of a powdered flavoring additive with chorizo flavor (Spanish raw smoked sausages) in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 20

For the preparation of crackers with the taste of eggplant caviar, bread is used, baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with eggplant taste in the amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 21

For the preparation of crackers with shawarma taste, bread is used that is baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours. Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdered flavoring additive with shawarma taste in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Example 22

For the preparation of crackers with the taste of "extreme" (a mixture of Chilean jalapenos and wasabi horseradish), bread baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours . Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring is evenly applied in the form of a powdery flavoring additive with extreme taste (a mixture of Chilean jalapeno and wasabi horseradish) in an amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and pack.

Example 23

For the preparation of crackers with the taste of "extreme" (a mixture of Chilean jalapenos and wasabi horseradish), bread baked according to a special recipe from yeast dough using rye-wheat flour or rye-wheat peeled flour and aged at + 15 ° C for 48 hours . Bread is cut into blanks in the form of thin plates with the following linear dimensions: thickness - up to 3-4 mm, length - up to 40-50 mm, width - up to 12-17 mm, carried out on special bread-slicing equipment, without human intervention. After that, the deep-frying process is carried out: one loaf of bread cut into thin plates is immersed in refined and deodorized Premium brand sunflower oil heated to a temperature of 160-180 ° C for 3-5 minutes. Then the products are cooled in special containers at a temperature of 20-24 ° C for 240 minutes. The cooled crackers are sprinkled by hand in circular motions with stirring until the flavoring agent is evenly applied in the form of a powdered flavoring additive with garlic flavor in the amount of 150-180 grams per 4 kg of crackers. Finished products are unloaded from containers, packaged and packaged.

Claims (25)

1. A method of making crackers, including baking special rye-wheat bread, aging, slicing into blanks in the form of thin plates, frying, drying, cooling and applying food-powder flavoring additives to them manually, characterized in that a special rye-baked wheat bread with a particularly dense, finely porous crumb, aged, ripens for 48 hours in a room without forced ventilation at a temperature of + 15 ° С for 48 hours, bread is cut into thin plates without human intervention, thickness which are 3-4 mm long, 40-50 mm long, 12-17 mm wide, deep-fried in premium refined and deodorized sunflower oil at a temperature of 160-180 ° C for 3-5 minutes, and cooled in special containers at a temperature of 20-24 ° C for 240 minutes, while a powdered flavoring additive is added in an amount of 150-180 g per 4 kg of crackers manually in a circular motion with stirring until uniform. 2. The method according to claim 1, characterized in that rye-wheat peeled flour is used as flour for baking special bread. 3. The method according to claim 1, characterized in that as a flavoring additive, a mixture of salt and fresh natural finely chopped garlic is used. 4. The method according to claim 1, characterized in that as a flavoring additive, an additive with a taste of onions and sour cream is used. 5. The method according to claim 1, characterized in that as a flavoring additive, an additive with a taste of fried meat is used. 6. The method according to claim 1, characterized in that as a flavoring additive, an additive with a taste of ham is used. 7. The method according to claim 1, characterized in that as a flavoring additive, an additive with a taste of smoked salmon is used. 8. The method according to claim 1, characterized in that as a flavoring additive, an additive with the taste of mushrooms with fried onions is used. 9. The method according to claim 1, characterized in that as a flavoring additive, an additive with a shrimp flavor is used. 10. The method according to claim 1, characterized in that as a flavoring additive, an additive with a lychee flavor is used. 11. The method according to claim 1, characterized in that as a flavoring additive, an additive with the taste of barbecue wings is used. 12. The method according to claim 1, characterized in that as a flavoring additive, an additive with the taste of herbs is used. 13. The method according to claim 1, characterized in that the coriander flavor additive is used as a flavoring additive. 14. The method according to claim 1, characterized in that as a flavoring additive, an additive with salsa flavor is used. 15. The method according to claim 1, characterized in that as a flavoring additive, an additive with a taste of a mixture of cream, cheese and onions is used. 16. The method according to claim 1, characterized in that as a flavoring additive, an additive with a zazzyki flavor is used. 17. The method according to claim 1, characterized in that as a flavoring additive, an additive with the taste of green onions is used. 18. The method according to claim 1, characterized in that as a flavoring additive, an alioli-flavored additive is used - olives with garlic. 19. The method according to claim 1, characterized in that as a flavoring additive, a hamburger flavor additive is used. 20. The method according to claim 1, characterized in that as a flavoring additive, a borritos flavor additive is used. 21. The method according to claim 1, characterized in that as a flavoring additive, an additive with the taste of chorizo is used — Spanish raw smoked sausages. 22. The method according to claim 1, characterized in that the eggplant caviar flavor additive is used as a flavoring additive. 23. The method according to claim 1, characterized in that as a flavoring additive, an additive with a shawarma taste is used. 24. The method according to claim 1, characterized in that as a flavoring additive, an extreme flavoring additive is used - a mixture of Chilean jalapenos and horseradish wasabi. 25. The method according to claim 1, characterized in that as a flavoring additive, an additive with a taste of garlic is used.