Bagels are made from yeast wheat dough. However, the humidity, the recipe of the bagel dough, the methods of its preparation and the technology for processing dough pieces have a number of significant features, without which real (standard) bagels cannot be produced.

Basic equipment for lamb production

For the preparation of bagels, a set of special technological equipment is required:

• dough mixer for hard dough (for kneading wheat dough with low humidity);
• rubbing machine (for special mechanical processing of lamb dough);
• cord cutter or bagel machine (for forming dough pieces in the form of bundles or rings);
• proofing chamber (to form the necessary porosity of dough pieces);
• equipment for scalding blanks (for the formation of gloss on the surface of bagels and increasing their volume output),
• baking oven (for baking bagels).
• mesh baking trays

Requirements for flour for the production of bagels

The technological process of making bagels includes a very specific stage of intensive mechanical processing of the dough - rubbing the dough. The "success" of this stage is determined by the quality of the flour used for kneading the dough. For lamb dough, it is recommended to use strong wheat flour, i.e. flour with a high content of high-quality gluten (extensibility over the ruler - 16-19 cm). In flour intended for the production of bagels, the content of raw gluten must be at least 32%, i.e. higher than the corresponding GOST. The lack of gluten content in bread flour can be compensated by the addition of dry wheat gluten. Gluten flour should have good elasticity and resilience. Weak flour for the production of bagels is not suitable.

If the gluten of the flour is not sufficiently extensible, then you can slightly increase the humidity and temperature of the dough, increase the mechanical processing and increase the resting time of the dough.

Preparation of lamb dough

The classic lamb dough is kneaded on the porch (porch).

A porch is a periodically updated thick wheat sourdough for lamb dough. The humidity of the porch is usually 38-39%.

Long-term fermentation of the porch allows you to accumulate a high amount of aroma-forming substances in the semi-finished product. The dough on the porch roams calmly and evenly, which significantly improves the quality of finished products.

Preparation of the porch in a full cycle:

1. Prepare dough No. 1 from 1.5 kg of flour, 0.05 kg of yeast and 1 liter of water. The initial temperature of the sourdough is 25-26 o C. The sourdough fermentation time is 4 hours.
2. Add 3 kg of flour, approximately 0.75 l of water to the fermented dough No. 1 (until the moisture content reaches 38-39%) and knead the dough No. 2. The temperature of the dough is 25-26 ° C. The fermentation time of the dough No. 2 is 4-4.5 hours until the acidity reaches 6-9 degrees. Ready dough No. 2 will be the basis of the production porch.
3. For the preparation of a production porch, flour, yeast (0.3-0.7% by weight of flour), dough No. 2 (approximately 30% by weight of flour) and water (up to an estimated moisture content of 38-40%) are taken. From all the ingredients, a homogeneous dough is kneaded (production porch) and left for fermentation at a temperature of 25-27 ° C for 5-6 hours. The final acidity of the production porch should reach 5-9 degrees. A vestibule made from strong flour is fermented at a higher temperature than from weak flour.

Pretend of a strong wheat flour you can cook a weaker consistency. When processing weaker flour, the consistency of the porch is made steeper (the humidity of the porch is reduced).

It should be borne in mind that the low humidity of the porch hinders the fermentation processes, so the porch ripens more slowly than ordinary yeast dough.

A properly prepared porch should have an alcohol-fruity smell characteristic of fermented dough, a short-tearing non-sticky texture, a porous structure at the break, the pores should be dry. With insufficient fermentation time, the pores at the gap of the narthex look wet, and with excessive fermentation - oily. An under-fermented porch has a yeasty smell, and a fermented porch is sour.

The vestibule is considered ready if it falls off when it is pressed quickly on the surface. If the dent from pressing quickly straightens out, then the porch is not sufficiently vented.

An increase in the rise time of the narthex indicates a decrease in its quality. In this case, the porch should be displayed again.

The production porch prepared according to the full cycle is spent on kneading lamb dough and on the preparation of new portions of the production porch. For this, the finished production porch is divided into 3-4 parts. One part is used to renew the required amount of the production porch, and the rest is sent for dough kneading. A new portion of the production porch is kneaded from flour, water, yeast (0.3-0.7% by weight of flour) and a portion of ripe porch (about 30% by weight of flour). Yeast for kneading the porch is pre-dissolved in water. The amount of water for kneading the porch is calculated based on the standard moisture content of the semi-finished product 38-39%. The porch fermentation time is 5-6 hours at a temperature of 25-26 ° C. The finished porch falls off when pressed on its surface.

Here is an example of a recipe for a production porch on a ripe porch:

• wheat flour - 41 kg
• water -16 l (part of this amount of water is used to dissolve the yeast)
• pressed yeast - 250-500 g
• ripe porch - 8-12 kg

After 3-7 days, the production porch is updated, i.e. take it out full circle.

A ripe production porch can be stored for no more than 1-3 hours, since it quickly peroxides.

Preparing dough on the porch.

Depending on the product formulation, processing methods and dough preparation conditions, characteristics of raw materials, from 7 to 48 kg of porch can be used per 100 kg of flour.

The required portion of the production porch, water, salt solution and all other prescription components (sugar, fats, etc.) except flour are loaded into the bowl of the dough mixing machine. The dough mixer is turned on and the components are thoroughly mixed, then, without turning off the machine, add flour and continue kneading until a sufficiently homogeneous dough is obtained.

The duration of fermentation of lamb dough for manual cutting is usually 50 - 60 minutes at a temperature of 23-26 ° C. The dosage of the porch is 7-23 kg per 100 kg of flour.

A larger amount of porch is added to the dough intended for machine cutting (17-40 kg per 100 kg of flour), such dough is cooked warmer (28-34 ° C), and its fermentation time is reduced to 20-30 minutes.

Preparation of dough for bagels on a dough.

Experts believe that bagels made by the sponge method are less tasty and fragrant than bagels on the porch, however, the sponge method of making bagel dough is simpler, therefore, this method is becoming more widespread. More often, thick sourdough is used to prepare lamb dough.

The dosage of the sponge added to the lamb dough should be 30-40% more than the dosage of the porch, since the acidity of the broth is lower than the acidity of the porch.

The dough is kneaded in a dough mixer.

A thick dough is prepared with a moisture content of 38-41%. 50-60% flour, pressed yeast (0.5-1.0% by weight of flour) and, if provided by the recipe, milk are added to the dough.

The initial temperature of the prepared dough is 28-32°C, the fermentation time is 3.5-4.5 hours, the final acidity is 2.5-3.5 degrees.

When processing flour with short-tearing gluten (extensibility above the ruler 10-14 cm), it is recommended to increase the duration of the dough fermentation to 5-5.5 hours.

The fermentation of the dough takes much longer than the preparation and cutting of the dough, so the dough can be prepared at the same time to knead several portions of the dough.

The fermented dough must be used up within a period of time not exceeding 2 hours.

Kneading the dough on the dough is done in the same way as kneading the dough on the porch. The necessary portion of dough and all prescription ingredients, except for flour, are placed in the mixer bowl. The mixture is stirred until smooth, then flour is added to the bowl and the dough is kneaded.

The quality of the dough has a direct impact on the quality of the finished product. The use of insufficiently attenuated sourdough can lead to the appearance of ring cracks, burnt spots and bubbles on the surface of finished products.

Using too cold or too warm water to knead the lamb dough can lead to a deterioration in the surface condition of the finished bagels (the surface becomes less even and glossy).

Preparation of lamb dough in an accelerated non-dough way

Dough for bagels, like dough for most types of wheat bakery products, can be prepared in an accelerated way.

Water is loaded into the bowl of the dough mixer, all the raw materials provided for in the recipe, the corresponding improvers, and the dough of the calculated moisture content is kneaded.

A good result with accelerated testing is the replacement of part of the water with whey. The amount of milk whey can be adjusted to 20-25% by weight of flour (depending on the acidity of the whey and the desired acidity of the dough). Milk whey before kneading the dough is recommended to be heated to a temperature of 25-27 ° C. Instead of whey, citric acid can be added to the dough (100-150 g per 100 kg of flour).

When preparing lamb dough in an accelerated way, it is necessary to increase the dosage of pressed yeast by 1.5-2 times, compared with the sponge dough method. It is recommended to activate yeast before making it into the dough.

The duration of kneading the dough increases and the temperature of the dough rises to 33-35 ° C.

The acidity of the finished lamb dough should be 3.2-3.6 degrees.

Rubbing lamb dough

The rubbing of lamb dough is a necessary operation to ensure high quality standard products.

As a result of rubbing, the homogeneity and plasticity of the dough increases, the gluten swells better, the dough is easier to mold.

Rubbing is the operation of mechanical processing of dough portions with corrugated rollers. Before rubbing, the dough is cut into pieces of a certain mass, which are then passed through the rollers of the rubbing machine.

The dough for bagels, prepared on the porch or in the sponge method, is rolled 2-3 times. The dough, prepared in an accelerated way, is passed through a rubbing machine from 7 to 9 times. After each rolling, the dough layer is folded in half.

After finishing the rubbing, the dough is rolled up and left to rest for 10-15 minutes. During the resting time, the grooves from the corrugated rollers on the surface of the dough are completely leveled, the dough becomes more elastic and elastic as a result of the resting. With insufficient resting, the dough does not have time to acquire the elasticity necessary for further processing, and with excessive resting, the dough becomes excessively elastic.

Molding dough pieces bagels

Hand molding bagels is extremely labor intensive. Bagels shaped by hand are usually irregular in shape. With manual molding, the fermentation processes in the dough are accelerated, so the temperature of the dough should be lowered.

Machine molding significantly improves the shape of products, reduces the labor intensity of the production process, and significantly increases labor productivity.

For molding bagels, bagel machines are used, which make it possible to obtain rings of a given diameter at the output. Modern bagel machines are characterized by high productivity, but the cost of such machines is very high.

In addition to bagel machines for forming blanks, it is possible to use cord cutters that form dough in the form of long bundles of round cross section. The bundles are cut into blanks of the desired length, and then manually folded into rings and placed on baking sheets. Harness cutters have high productivity, however, the speed of forming bagels blanks when using a cord cutter is limited by the operation of manually folding the bundles into rings.

Harness cutters, unlike bagels, have a lower cost. In addition to the standard bagel, cord cutters allow you to form dough into sticks of various lengths or blanks of a different shape, which contributes to the expansion of the range of products.

Proofing and scalding of bagel blanks

Blanks bagels are placed on baking sheets and sent to the proofing chamber. Proofing time - 50-90 minutes. The optimum temperature in the proofing chamber is 35-40°C, relative air humidity is 75-85%.

During proofing, the blanks increase in volume and acquire a rounded shape. Do not give the workpieces excessive proofing, as this can lead to marriage.

After proofing, the bagels should be treated with hot steam - scalded (scalded).

Scalding of workpieces is carried out in special chambers, into which saturated hot steam is supplied under a pressure of 30-40 kPa. After processing the workpieces with hot steam, it is not necessary to dry their surface.

Scalding contributes to the formation of a beautiful gloss on the surface of products, fixing the shape, increasing the volume of products during baking, and improving taste. When scalding, the mass of blanks increases from 3 to 7%. The intensity of scalding of dough pieces should be carefully controlled, since excessive scalding leads to product defects such as wrinkling of the surface, reduction in volume, spreading of workpieces on a baking sheet, deterioration in porosity and swelling, rubbery consistency.

With insufficient scalding, a weak gloss is formed on the surface of the products, the taste deteriorates, and ring explosions appear inside.

Previously, bagels were scalded with boiling water, and then dried with warm air before baking. For scalding, distant blanks of bagels were immersed in a special boiler with hot water (80-90 ° C) for 2-3 minutes. The use of hotter water for scalding is not recommended, since in very hot water a dense layer of denatured protein forms on the surface of the blanks, which prevents the inner layers of the dough from scalding. As a result, gaps form on the products during baking. When immersed in hot water workpieces sink to the bottom of the boiler, and then float to the surface. At this time, the blanks are taken out of the water with a special mesh bucket and laid out on trays to drain water. After the water drains, the workpieces are dried with warm air and sent to the oven for baking. Properly scalded bagels become elastic to the touch, a thin compacted layer forms on their surface (something like a kind of crust). Insufficiently scalded products have a too soft texture, and scalded products wrinkle too much and lose volume.

Products from unfermented dough do not float for a long time during scalding, in this case, the scalding time is reduced, and products from fermented dough may not sink to the bottom of the boiler at all, for such workpieces, the scalding time should be slightly increased.

If 1-1.5% molasses is added to the water for boiling blanks, then the color of the crust of the finished bagels will improve significantly.

Currently, water scalding of blanks is practically not used.

Baking bagels

After scalding, the blanks are sent for baking. The duration of baking is 10-12 minutes at a temperature of 210-230°C. Products are considered ready when their surface acquires a characteristic golden yellow color with a slight light brown blush.

When baking bagels, the mass of blanks is reduced by 16-22%.

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1. Classification

Bagel products include various types of bagels, dryers and bagels, which have the shape of a ring or an oval formed by a round cross-section bundle, having a flat surface on the side that lay on a sheet, mesh or hearth, as well as straws and bread sticks baked from straight bundles from improved or fancy dough.

Drying and bagels are bread products with a long shelf life; bagels - an intermediate moisture product between bakery products and bagels. Bagel products differ in the thickness of the bundle, the size of the rings and the mass fraction of moisture.

This group includes lamb products made from wheat flour of the highest and first grades. In Group lamb products distinguish between dryers, bagels and bagels produced in accordance with GOST 7128. In addition to them, according to the all-Russian classifier, this group includes straws and bread sticks produced in accordance with GOST 11270 and GOST 28881.

2. Production

2.1 Raw materials for production and quality requirements for raw materials

Flour is a product obtained by grinding grain into powder with or without separating the bran. Flour is divided into species, types and commercial grades.

The type of flour is determined by the culture from which it is made. The main types are wheat and rye flour. Minor types - barley, corn and soy flour (can be used in bread baking, but in small quantities). Special purpose flour - oatmeal, rice, buckwheat, pea - is used in the food concentrate industry; swelling flour - for making custard breads.

The type of flour depends on its intended use. So, wheat flour is produced in three types: baking, pasta and confectionery. Only one type of flour is obtained from rye - baking flour. Soybean flour is divided into types depending on the fat content: full-fat, semi-skimmed and defatted.

The commercial grade of flour depends on what part of the grain gets into the flour, i.e. from grain processing technology.

Wheat baking flour is produced in five grades: grits, higher, 1st, 2nd and wallpaper.

Flour different varieties has various degree of crushing and a chemical composition. During the production of flour, the main parts of the grain are redistributed according to different grinding fractions, and its chemical composition depends on which parts of the grain and in what quantity fall into one or another type of flour. Single-grade flour of any grade is characterized by a higher nutritional value than multi-grade grinding. The maximum amount of starch contains flour of higher grades. So, in wheat flour of the highest grade, the starch content reaches 80%, and in flour of the 2nd grade - only up to 70%. The protein content in flour increases slightly from the highest grade to the 2nd grade. It should be noted a decrease in the amount of gluten in flour of the 2nd grade, since fragments of the germ and the aleurone layer containing proteins that do not form gluten get into it. With a decrease in the grade of flour, the amount of vitamins, mineral elements increases, and in proteins - albumins and globulins containing essential amino acids. But products made from flour of lower grades are darker in color, less digestible and have worse baking qualities. The highest calorie content is characterized by premium flour.

Krupchatka is produced from vitreous soft wheat with the addition of durum. It is a large particle consisting of pure endosperm of the central parts of the grain. Good quality gluten, its content is not less than 30%, ash content is not more than 0.6%.

Flour of the highest grade consists of finely ground particles of the central part of the endosperm, practically does not contain bran, has a white color. Ash content - no more than 0.55%, the amount of raw gluten - 28%.

Flour of the 1st grade is finely ground particles of all layers of the endosperm, contains 3-4% bran, the color is white with a yellowish tinge. Ash content - not more than 0.75%, the amount of raw gluten - not less than 30%.

Flour of the 2nd grade consists of heterogeneous particles of crushed endosperm, the amount of bran is up to 10%. Due to the presence of shell particles, the flour acquires a grayish tint. The ash content rises to 1.25%, and the gluten content decreases to 25%; nevertheless, flour is used in baking; v retail she doesn't do it.

Wholemeal flour is obtained by grinding the whole grain, it contains up to 16% bran. Flour is not uniform in particle size. Color - white with yellowish or grayish hues, particles of grain shells are noticeable. The content of raw gluten is not less than 20%, and the ash content should not exceed 2%.

Flour entering the bakery must be accompanied by a certificate indicating for wheat flour: grade, moisture content, grinding size, ash content (or whiteness index), gluten content, gluten quality in terms of elastic properties on the IDK device (in a device unit with indicating the quality group), the amount of metal-magnetic impurities, compliance with regulatory documentation on safety indicators.

An important condition for the production of high-quality products is the compliance of the quality of raw materials with the requirements of regulatory documentation, therefore, employees of a bakery must carry out quality control of the purchased raw materials, primarily flour.

The analysis of raw materials is carried out by laboratory workers in accordance with the test methods presented in the relevant GOSTs, the presence of which at bakery enterprises is necessary.

Input control over the quality of raw materials consists in carrying out an organoleptic assessment and determining physical and chemical parameters.

In accordance with GOST 27668 "Rules and methods for sampling", flour is taken in batches. A batch is understood as any amount of flour of the same type and variety, homogeneous in quality, intended for simultaneous acceptance, shipment or storage, in packaging of the same type or without it.

Each batch of flour must be accompanied by a certificate or an application-declaration with the obligatory indication of flour quality indicators and standards that ensure the safety of flour for the life and health of the population.

When accepting flour in a container, an external inspection of the container is carried out for the strength and cleanliness of the sacking, for the presence of marking, for infection and contamination by pests of grain stocks. To check the compliance of the quality of flour packed in a container with the requirements of regulatory and technical documentation, a sample is taken, i.e. a certain amount of piece products selected for control from a batch of products.

Examination is carried out according to organoleptic, physico-chemical indicators and safety indicators.

The standards for baking flour provide for the determination of organoleptic indicators: taste, color, smell, crunch, infestation and contamination by pests of grain stocks in accordance with GOST 27558 and GOST 27559, as well as physico-chemical indicators: moisture content, ash content, particle size, content of metal magnetic impurities, autolytic activity ; for wheat flour - determination of the quantity and quality of gluten. Ash content, fineness of flour particles, whiteness of flour at bakeries, as a rule, is not controlled. In addition to standard flour quality indicators, acidity and its baking properties are determined.

The color depends on the type and grade of flour. Higher grades of flour are always lighter, and lower grades are darker, they contain shell particles.

The color of the flour is of great importance, since the color of the bread crumb mainly depends on it. The lower the grade of flour, the darker it is, since it contains more grain shells, and they contain more pigments that give color to the flour. The color of the flour is established by comparing the test sample with the established or with the color characteristic specified in the relevant product standards. In this case, it is necessary to pay attention to the presence of individual particles of shells and foreign impurities that violate the uniformity of the color of the flour.

The taste of flour should be characteristic, pleasant, slightly pronounced without a crunch when chewed. Extraneous tastes (bitter, sour) are not allowed.

The smell of flour is weak, specific. Moldy, musty and other extraneous odors are not allowed.

Ash content is an indicator of flour grade control in production. The more shell particles get into the flour, the higher its ash content. In addition, the ash content of flour is the amount of minerals contained in it. Ash content is the main indicator of flour grade. The higher the grade of flour, the lower the ash content, since high-grade flour contains less shell particles, which contain a lot of grain minerals.

Determination of the ash content of flour is carried out according to GOST 27494 by burning flour in a muffle furnace at a temperature of 600.900 ° C until complete ashing, followed by determination of the fireproof residue.

The size of the flour particles is a characteristic of the flour variety and to a large extent affects the rate of biochemical and colloidal processes in the dough and, as a result, the properties of the dough, the quality and yield of bread. The size of the flour particles is set in accordance with GOST 27560.

Grinding size characterizes the degree of grain grinding and affects the technological properties of flour. Excessively coarse flour has a reduced water absorption capacity. The dough formation process is slowed down, the bread is of poor quality. If the flour is over-ground, the bread is undersized and stale quickly. The optimal size is to some extent related to the quality of the gluten and the size of the starch grains. Flour with a strong gluten should be somewhat finer than with a weak one. From the point of view of baking properties, it is desirable that the flour has the most uniform particle size. By air separating flour particles, it is possible to obtain low-protein flour for the production of flour confectionery products and flour with a high protein content, which can be used as a strength improver for ordinary baking wheat flour.

Infection and contamination of flour with pests is not allowed. Infected flour is not subject to sale.

The definition of a metal-magnetic impurity in accordance with GOST 20239 consists in separating a metal-magnetic impurity (metal particles, ores, etc., with magnetic properties) by a magnet in a mechanized way or manually, followed by sewing in and measuring its particles. Isolation of impurities is carried out on the device PVF or PVF-2, measurement of the size of the metal-magnetic impurity on the devices PIF or PIF-2. For determinations, a horseshoe-shaped permanent magnet made of YUN1 ZDK24 grade alloy according to GOST 17809 is used. The content of metal-magnetic impurities in flour is allowed no more than 3 mg per 1 kg of the product.

For wheat flour, the quantity and quality of gluten are determined according to GOST 27839. Gluten is a complex of protein substances capable of forming a cohesive elastic mass when swollen in water. The more gluten in the flour and the stronger it is, the better the baking properties of the flour. The amount of gluten is determined by washing it out of the dough using mechanical means or manually.

The quantity and quality of raw gluten is determined only in wheat flour, and different varieties differ in the amount of gluten.

For premium flour - not less than 28%, semolina and 1st grade - 30%, 2nd grade - 25%, wallpaper - 20%. Wheat flour gluten is a highly hydrated complex composed of the proteins gliadin and glutenin. Glutenin is the base, and gliadin is its glue. The quality of gluten is determined by color and smell, elasticity and extensibility. Good quality gluten has a white or grayish color, a slight, pleasant floury smell, it is resilient and elastic with medium extensibility. According to these quality indicators, gluten is divided into three groups: - good elasticity, long or medium extensibility; - good elasticity and short extensibility or satisfactory elasticity, short, medium or long extensibility; - weak elasticity, strongly stretching, sagging when stretched, tearing under the action of own gravity.

According to the requirements of the standard, the quality of gluten must be at least group II.

The quality of gluten can be determined using the IDK-1 gluten deformation meter, in which a force is applied to a gluten ball weighing 4 g for 30 s. The deeper the punch of the device is immersed in gluten, the worse it is in quality. Strong gluten quality group I has a value of 60-70 conventional units. units device; satisfactory group II: strong - 20-40 and weak - 80-100; unsatisfactory group III: strong 0-15 and weak 105-120 c.u. units

The moisture content of flour is the most important indicator of its quality, according to which the amount of water for kneading dough is calculated. Humidity of baking flour in accordance with the standard is not more than 15.0%. All calculations at bakeries lead to a basic flour moisture content of 14.5%.

The acidity of flour characterizes the duration of storage of flour and affects the acidity of dough and bread. The acidity of bread is regulated by standards, so it is necessary to check the acidity of each batch of incoming flour at bakeries.

It is recommended to use flour with acidity: for wheat flour of the highest grade - 2.5-3.0 degrees, for the first grade 3.0-3.5 degrees, for the second grade 4.0-4.5 degrees, for wallpaper 4.5 -5.0 deg.

Safety indicators include the content of toxic elements, mycotoxins, pesticides, radionuclides, which should not exceed permissible levels.

Water in the baking industry is used as a solvent for salt, sugar and other types of raw materials, for the preparation of dough 40-70 liters for every 100 kg of flour, for the preparation of liquid yeast, brews, sourdough, goes to household needs - washing of raw materials, equipment, premises, for heat engineering purposes for the production of steam necessary for humidifying the air in proofers and ovens.

For technological and economic needs, bakeries usually use water from the city drinking water supply. For an uninterrupted supply of water and the creation of a constant pressure in the internal water supply network, special tanks with cold and hot water are installed. The supply of cold water should be such as to ensure uninterrupted operation of the enterprise for 8 hours, the supply of hot water is calculated for 5-6 hours. The temperature of hot water in this tank should be 70 ° C.

The quality of water used for technological and domestic purposes must meet the requirements of GOST 2874. "Drinking water. Hygienic requirements and quality control".

Drinking water used to prepare the dough must meet the "Sanitary rules and regulations" (SanPiN 2.1.4.559-96). It should be transparent, colorless, should not have foreign smell and taste, contain toxic substances and pathogenic microorganisms. The safety of water in an epidemic sense is determined by the total number of microorganisms and the number of bacteria of the Escherichia coli group. The number of microorganisms in 1 mm3 of water should be no more than 100, the number of bacteria of the Escherichia coli group in 1 liter of water should be no more than 3, the number of colony-forming bacteria in 1 ml (when determining the total microbial number) should not exceed 50. Limits are regulated in water. permissible concentrations (MPC) of toxic elements (arsenic, lead, etc.). Water hardness is characterized by the content of soluble calcium and magnesium salts in it and is expressed in milligram equivalents of calcium and magnesium per 1 liter of water (1 meq of hardness corresponds to the content of 20.0 mg Ca or 21.16 mg Mg in 1 liter of water).

The total hardness of water should not exceed 7 mg-eq / l.

Water quality control is carried out by sanitary supervision bodies. Sampling for drinking water analysis and determination of its taste, smell, color and turbidity are carried out in accordance with GOST 24481 and GOST 3351.

For the production of bakery products at bakery enterprises, pressed yeast (GOST 171), produced by specialized and distilleries, dried (GOST 28483 and TU 10-0334585-90), yeast milk (OST 18-369-81) are used. Yeast is used in amounts of 0.5-4.0% for loosening the dough. In the dough, yeast enzymes cause alcoholic fermentation. Fermentation goes according to the following scheme:

kJ.

Carbon dioxide, formed as a result of alcoholic fermentation, loosens the dough, giving it a porous structure.

Pressed baker's yeast are accumulations of yeast cells of a certain race, grown under special conditions on nutrient media with intensive air blowing. As the main component of the nutrient medium, molasses is used - a waste of sugar beet production. From 1 ton of molasses, 700-800 kg of yeast are obtained.

The quality of pressed yeast is evaluated by organoleptic and physico-chemical parameters and must comply with GOST 171. The organoleptic characteristics of pressed yeast include color, smell, taste and texture. Pressed yeast should have a light color with a yellowish or grayish tint. The yeast must be free of white or other colored mold, as well as various stripes and dark spots on the surface. The smell of yeast should be characteristic, slightly reminiscent of fruit. Yeast quality indicators are shown in Table 2, where:

* The concentration of yeast in 1 liter of yeast milk in terms of yeast with a moisture content of 75% must be at least 450 g.

** Deterioration of the lifting power by 5% per month is allowed when Yeast is stored in a dry room at a temperature not exceeding 15 ° C compared to the initial lifting power of the yeast on the day of its production.

*** After 72 hours of storage at temperatures up to 10 ° C - no more than 360 mg.

**** In summer, at least 48 hours (2 days) under adverse climatic conditions.

Table 1. Physical and chemical indicators of yeast quality

Dried yeast is produced in the highest and first grades in the form of small grains or light yellow or light brown powder. The consumption of dried yeast is 3-4 times less than that of pressed yeast and depends on their lifting power.

Dried yeast imported, including instant, must have a hygiene certificate issued by the Ministry of Health of the Russian Federation.

Yeast milk (TU 10-033-4585-3-90) is delivered to bakeries in tank trucks according to GOST 9218-86E, stored at a temperature of 2 to 15 ° C in special collections made of stainless steel, equipped with mixers with a level indicator and coolers .

Sugar-containing products used in baking include granulated sugar, powdered sugar, various types of molasses, honey.

Granulated sugar (GOST 2178) is a food product that is sucrose in the form of individual crystals ranging in size from 0.2 to 2.5 mm. Sugar must have sweet taste without foreign tastes and odors. It is a loose product, without lumps, has a white color with a sheen. According to physical and chemical parameters, commercial granulated sugar must meet the requirements given in Table 3.

Table 2. Physical and chemical indicators of the quality of granulated sugar

The name of indicators	Norms for granulated sugar
	Trading sugar	Sugar-sand pressed quickly-dissolving
Mass fraction of sucrose in terms of dry matter, % not less than
Mass fraction of reducing substances in terms of dry matter, % not less than
Mass fraction of ash in terms of dry matter, % no more
Mass fraction of moisture, % no more
Color, arb. units no more
Mass fraction of ferroimpurities, % no more

Granulated sugar is supplied to bakery enterprises in bags. Sugar must be packed:

in new bags according to GOST 8516 or used clean fabric bags of the first and second categories. Bags should not contaminate sugar with fire or pile and have a foreign smell;

in fabric bags with liners (polyethylene with a thickness of not more than 0.100 mm, size 109x59 according to GOST 19360; paper three-layer glued open HM brand, size 92x60 cm according to GOST 2226.

Liquid sugar (OST 18-170-85, TU 911-001-00335315-94) of the highest (discolored by adsorbents) and the first (purified with filter powders) categories is used in accordance with the "Recommendations for the reception, storage and processing of liquid sugar in bakery enterprises". Liquid sugar must be transparent, sweet in taste, without foreign tastes and odors, light yellow in color, with a mass fraction of sucrose of at least 99.80% (highest category) and 99.55% (first category) and a mass fraction of dry substances not less than 64%.

sourdough lactic sourdough bagel

2.2 Preparation of raw materials for production

All raw materials supplied to bakery enterprises must meet the requirements of the relevant GOSTs or TUs. Raw materials are delivered to enterprises in batches.

The quality of flour depends on the quality of the processed grain and production technology. The production process consists of two stages - preparatory and direct grinding (grinding) of grain.

On the preparatory stage carry out the cleaning of the grain mass from impurities, the TRP of grain (only with varietal grinding), the preparation of the grinding mixture (mixing batches of different quality). The TRP of grain or its conditioning consists in moistening the grain, heat treatment of the mass, and conditioning. As a result of this treatment, the bonds between the shells and the endosperm of the grain are weakened, the elasticity of the shells increases, and the flour-grinding and baking properties of the grain improve. Conditioning can be hot (40-50°C) and cold (at room temperature). Rye grain in preparation for grinding is subjected only to cold conditioning due to the lower starch gelatinization temperature.

Before the grain enters the grinding department, the laboratory controls its quality: the content of weed and harmful impurities, organic impurities (the main germinated grain, grains of other crops), the content of raw gluten and moisture are determined.

A batch is understood as a certain amount of raw materials of the same type and variety, one production date, intended for simultaneous delivery and acceptance according to one invoice. Each batch of raw materials must be accompanied by a special certificate or other document characterizing its quality. Raw materials are delivered to the enterprise in tare or bulk ways.

When accepting flour in a container way, an external inspection of the container is carried out for the strength and cleanliness of the sacking, for the presence of marking, for pest infestation of grain stocks; when accepting flour delivered in tankers, the presence of seals on the neck and outlet of the tank is checked.

Raw materials, both basic and additional, delivered in containers, are subject to mandatory inspection. Carefully inspect the packaging and labeling of raw materials and check its compliance with regulatory documentation. If the package is damaged, the number of damages is counted. If there are doubts about the conformity of the quality of raw materials in damaged places with the quality of the entire batch, a sample is taken from such places and appropriate analyzes are carried out.

If additional raw materials, such as margarine, sugar, whey, enter the enterprise in tanks in liquid form, then its acceptance is carried out as follows. Samples of raw materials are taken from each tank. Samples are taken from one tank at least 3 times at the beginning, middle and end of the discharge. For sampling, taps in the drain pipe are used. Samples are taken by crossing the jet.

Before acceptance, raw materials are weighed. When it is delivered in tankers (flour, liquid fat, yeast milk) or cars (salt), the mass of raw materials is checked by weighing tankers or cars on truck scales with and without raw materials. When accepting raw materials in containers (bags, boxes, barrels), weighing can be carried out on truck scales or platform scales. It is allowed to accept raw materials delivered in standard containers according to the nominal weight of a packaging unit (bag, barrel, etc.) with a random check of the weight of individual packages.

On each batch of raw materials, a plate must be attached indicating the name of the product, batch number, manufacturer, date of production and receipt, number of places, weight of one package and the entire batch.

The quality of raw materials is checked by the production laboratory in accordance with the current regulatory documentation, the "Regulations on production laboratories of bakery enterprises" and the scope of work approved for them.

Flour sifting is carried out in order to remove foreign particles that differ in size from flour particles. In addition, when sifting, the flour loosens, warms up and is saturated with air. Various types of sieving machines are used for flour sifting.

To remove metal particles from the flour that pass through the holes of the sifter sieve, magnetic traps are provided.

Flour is weighed after sifting, as the design features of the weighing devices used make it possible to ensure the stability of their work only on sifted flour. Recently, an automatic batcher AD-50-NK has been used as a weighing device.

2.3 Production technology

The grinding of grain into flour consists of the actual grinding (crushing) and sifting of the grinding products. Crushing is carried out on roller machines with a corrugated, rough or smooth surface. After each roller mill, a sifter is installed (a set of sieves of different sizes located one below the other) to sort the grinding product according to particle size. The roller machine together with the sieving machine form a system that can be either a torn or a grinding machine. The torn system (rollers have a corrugated surface) is designed for crushing grain into grits. The grinding system (rollers with a smooth surface) is designed to produce flour.

Grinding (grinding) is usually called a set of operations related to each other in a certain sequence for processing grain into flour. Grindings are single and repeated.

With single grinding, flour is obtained in one pass through the grinding machine. The quality of the flour is low - whole wheat or rye flour with a yield of 95-96.5%.

During repeated grinding to obtain flour, grain or crushed products are repeatedly passed through torn and grinding machines. Repeated grindings are simple and complex. By simple repeated grinding, only one grade of flour is produced. Grinding is carried out on 3-4 systems. These grindings can be without selection of bran - wallpaper with a yield of 95-96% of wheat or rye flour, with the selection of bran - peeled with the yield of rye flour 87% and seeded - 63%.

Complex repeated grinding, which is called varietal grinding, consists of passing the grain through a torn system, sorting the grinding products and enriching them, and then grinding the grains on different grinding systems. At the first stage, when varietal grinding, they strive to obtain a minimum amount of flour on tattered systems. Grinding products are sorted by size and density, enriched in sieves, blowing air. As a result, the following fractions are obtained: clean (white) grains, consisting of endosperm; variegated grains (intergrowths), pieces of shell and endosperm; dunsty - particles larger than flour, but smaller than grains; flour.

The best quality grains from the central part of the endosperm are ground on the first three grinding systems, obtaining the highest grade flour. Grains from the peripheral parts of the endosperm are of poorer quality, they are ground on the last grinding systems, obtaining flour of lower grades (1st and 2nd). Variegated grains are subjected to repeated crushing, sifted again and the resulting crushing products are ground into flour.

In total, 16-22 flour flows of different quality are obtained with varietal grinding, which are then combined into one to three varieties, depending on the varietal grinding. Varietal grinding can be single-grade, two-grade and three-grade with different flour yields.

For the preparation of lamb products at the bakery, special lines are usually installed or a separate workshop is allocated.

The technological process for the production of dryers, bagels and bagels includes the receipt, storage and preparation of raw materials, dough preparation, dough resting, dough rubbing, repeated resting, shaping of dough pieces, scalding or boiling of dough pieces, baking of dough pieces, packaging and storage of finished products.

The dough for lamb products is prepared on a thick or liquid sponge, porch, or in accelerated ways: on concentrated lactic acid starter, whey and a liquid dispersed phase.

Preparation of dough on dough: dough is prepared in a dough mixing tire T2-M-63, etc. with a moisture content of 38-41% from flour, water and pressed or liquid yeast simultaneously for several portions of dough. The duration of the consumption of the dough should be no more than 2 hours.

When kneading the dough, the dough is thoroughly mixed with water, saline and additional raw materials, after which they are dosed and the kneading is continued until a homogeneous dough mass is obtained.

Preparation of dough on the porch: the porch is a continuously renewed thick dough. It is advisable to prepare the dough on the porch for dryers and bagels.

The porch is prepared in the T2-M-63 dough mixing machine, etc. from flour, water, part of the ripe porch and yeast. The humidity of the porch is 38-39%.

To prepare a production porch, brew is prepared 1-2 times a week, on fermented brew with the addition of flour, water, followed by fermentation, a porch is obtained, which is divided into 3-5 parts, of which one is used to prepare a production porch, and the rest - to prepare dough

The duration of the consumption of the narthex is 1-3 hours.

The readiness of the porch is determined by acidity. The porch should be short-tearing and non-sticky, with a pleasant fruity-alcohol odor.

The porch, water, salt solution, additional raw materials are dosed into the T2-M-63 dough mixer, etc., thoroughly mixed, without stopping the kneading, flour is added and the kneading of the dough is continued to obtain a homogeneous mass.

The parameters of the technological process of preparing dough on the porch are the same as in the case of the sponge dough method. The amount of porch used to prepare the dough can be reduced by 20-30% compared to the amount of sponge added to the dough, due to higher acidity.

Dough preparation on liquid dough: liquid dough for lamb products is prepared on the XZ-2M-300 machine and other mixers from a portion of flour, salt, pressed yeast and water with a moisture content of 64-65%, several servings of dough. The duration of consumption of one portion of the liquid dough is not more than 2.5 hours.

To knead the dough in the T2-M-63 machine, etc., they dose liquid dough, additional raw materials, saline, the remaining pressed or activated yeast for a year, mix everything thoroughly, then add flour and continue kneading until a homogeneous mass is obtained. The duration of the batch is 10-15 minutes.

Preparation of whey dough: all the raw materials required by the recipe, milk whey, water, activated pressed yeast are added to the T2-M-6 machine, increasing their dose by 0.5-1.0% compared to the recipe, everything is mixed until a homogeneous mass is obtained, followed by enhanced mechanical processing. Dissolution of sugar in whey is possible.

Preparation of dough on concentrated lactic sourdough: concentrated lactic sourdough (CLSC) is prepared from wheat flour of the first or highest grade and water with pure cultures of lactic acid bacteria L. plantarum-30 and L. fermenti-34 in liquid or sublimated form in the first phase of the breeding cycle (dry lactobacterin for liquid bread starters).

Depending on the quantity of CMH needed for production, 1/2, 2/3 or 3/4 of the finished CMH is selected and dough kneading is used.

To knead the dough in the T2-M-63 machine, etc., KMKZ, additional raw materials, water are dosed and everything is thoroughly mixed, after which flour, pressed yeast are dosed and the dough is continued for 8-10 minutes until a homogeneous mass is obtained.

Dough preparation on liquid dispersed phase (LDP): liquid dispersed phase (LDP) is prepared from 15-20% flour, water, salt, yeast and additional raw materials, by mixing and dispersing (intensive churning) in the ShS-300 disperser and other mechanical mixers complete with a pump for obtaining a homogeneous creamy mass with a moisture content of 45.5-6, depending on the recipe of the product.

The liquid dispersed phase is prepared for several batches of dough at once, taking into account the consumption duration of not more than 1 hour.

To knead the dough in the T2-M-63 machine, etc., the liquid dispersed phase, flour, water (5-10 l), flavors (depending on the type of product) are dosed and thoroughly mixed until a homogeneous mass is obtained.

Drying, rubbing and shaping dough pieces: dough prepared by one of the above methods, after 10-20 minutes. the resting is cut into pieces of 5-15 kg and 3-4 times passed through the corrugated rolls of the rubbing machine H-1, H-3, H-4M (Fig. 3), etc., and the dough with., and the dough cooked on whey - at least 7-8 times.

Fig.1. Rubbing machine: 1 - bed; 2 - belt conveyor; 3 - corrugated roll; 4 - smooth roll; 5 - electric drive

After rubbing, the dough layer is rolled up in the form of rolls and left to rest for 10-20 minutes. Rubbing is the mechanical processing of wheat dough in order to ensure the uniformity of the structure and properties of the dough.

In mechanized production, the kneaded dough immediately enters the rubbing machine, where it is shaped into a layer, which is cut into pieces weighing 5-15 kg and left for resting. The division into pieces of lamb dough and the formation of dough pieces is carried out in a universal dividing and seaming machine B-4-58 and other brands, either manually "rolled out" or "plucked".

When manually cutting the dough "in rolling", the dough is cut into pieces weighing no more than 8-10 kg. A piece of dough is slightly kneaded into a layer and passed through a B-2 rolling-cutting machine. The resulting blanks are subjected to short manual rolling, then left for 10-15 minutes to rest, after which test rings are formed. To ensure good extensibility of the dough, the molding of bagels is started from the initially rolled end.

Dough pieces (rings) are made as follows. With the right hand, clamp the end of the workpiece with the thumb and forefinger. They stretch the workpiece through the left hand that slightly holds it, bends it around two or four fingers of the right hand, putting it on the end located between the fingers. When the ring closes, the workpiece is cut off with the right hand, while the ends of the workpiece are tightly compressed with the index and thumb of the right hand, forming a slip ("lock").

When forming blanks for bagels, in order to smooth out visible traces of the slip and equalize the thickness of this place with the total thickness of the blank, the place of the slip is rolled up in the palm of the left hand or on the table. When forming blanks for drying, the place of the slip is connected by pressing the thumb of the right hand. If drying or bagels have an oval shape, then it is given to blanks by slightly stretching the formed rings.

When cutting the dough "into a pinch", pieces of the same mass are torn off by hand from a piece of dough, equal to the mass of the products to be cut, taking into account the baking. Pieces of dough are rolled out on the table with the palms into small pieces long enough to obtain the proper size lamb products. After rolling, the ends of the blanks are pressed together to form a slip and rolled up to ensure uniform thickness and a smooth surface of the products.

Proofing, scalding or scalding and baking: Formed dough pieces are placed on plywood boards or cassettes, which are placed in a proofer.

Dough pieces are finished when laid on cassettes or boards. The duration of the proofing of dough pieces, depending on the type of product, is: for bagels - 90-120 minutes, bagels - 40-120 minutes, dryers - 15-55 minutes. Proofing is carried out at a temperature of 35-40 ° C and a relative humidity of 75-85%.

Scalding or scalding of dough pieces is carried out in order to increase the workpieces in volume and form a glossy crust.

Scalding test pieces, i.e. steam treatment is carried out in a separately installed steam chamber or which is part of the proofing-scalding-furnace units or the scalding-furnace unit.

The duration of scalding is 1-3.5 minutes. If there is no chamber for scalding dough pieces, then they are scalded in a special container at a water temperature of 92-95 ° C. The duration of scalding dough pieces for dryers is 45-90 s, for bagels 20-60 s, for bagels - 5-20 s. After welding, the dough pieces are slightly dried. Bagel products are baked in ovens FTL, G4-PKh S-25, BN, etc. Baking time: dryers - 12-18 and bagels - 11-17 minutes and bagels - 9-18 minutes at an oven temperature FTL-180-2700 C , G4-PKhZ-S-25 - 165-250 ° C and BN - 230-290 ° C. The mechanism of the process of baking lamb products is different from baking bread. When baking lamb products, due to their rapid heating, evaporation also begins to occur in the central pans of the products and the moisture from them moves to the surface of the products in the form of steam. The temperature of the central layers reaches by the end of baking: bagels 104-106 ° C, bagels 107-108 ° C, dryers 110-112 ° C. Packaging and storage of products. Lamb products are produced by weight and packaged. Weighted lamb products are strung on twine in bundles on a low machine or manually and stored in a suspended state on rolling or stationary hairpin trolleys separately from bakery products or packaged chilled in boxes or paper bags. Bagels are allowed to be stacked in rows in trays. Bagel products weighing from 0.2 to 0.25 kg are packed on automatic machines AR-4Zh and others.

On fig. 2 shows the hardware-technological scheme for the production of lamb products, where 1 - production bins for flour; 2, 3, 4, 5, 9 - dispensers for liquid gradients; 6 - auto-meter; 7 - dough mixing machine; 8 - bunker for dough fermentation; 10 - conveyor for dough; 11 - rubbing machine; 12 - conveyor for resting dough; 13 - bed rest table; 14 - dividing and seaming machine; 15 - proofer; 16 - scalding unit; 17 - furnace; 18 - conveyor; 19 - low machine.

Fig.2. Hardware-technological scheme for the production of lamb products

The composition of production lines for the production of bagel products includes production bins for flour, batchers of flour and liquid recipe components, dough mixing machines, containers for fermentation of semi-finished products, a rubbing machine, dividing and seaming machines, a proofer, a scalding unit, an oven, a belt or cradle conveyor for product cooling and packaging equipment.

Flour for production is fed into production bunkers t XE-63 with a ShP screw, liquid recipe components - into AE type collectors. For dosing flour, a Sh2-KhDA dispenser is used, liquid components - a Sh2-KhDB dispenser.

Dough for lamb products is kneaded mainly in TM-63 dough mixers. Fermentation of semi-finished products takes place in rolling bowls or in bowls as part of a dough preparation unit of the Sh2-KhBV type, or in a fermentation tank as part of a dough preparation unit of the Sh2-KhBB type. Plasticization of the dough after kneading and resting is carried out on a N-ChM rubbing machine. For the formation of bagel products, dividing and seaming machines B-4-58, A2-KhBD (for bagels), A2-KhBU (for lamb) are used. Proofing of dough pieces is carried out in proofers Т1-ХР-2А, Т1-ХР-2Г with a different number of cradles depending on the productivity of the oven. The scalding device is non-standard. For baking, dead-end or tunnel-type baking ovens FTL, Sh2-HPA, G4-PKhZS-25, etc. are used.

A belt and cradle conveyor is used to cool lamb products, for packaging - usually lower machines, filling machines M1-AKG-1 (for dryers), for storage - hairpin trolleys and containers.

2.4 Packaging, labeling, storage

Flour storage is divided into two stages. At the first stage, the baking qualities of flour are improved. For some time they remain at the achieved level. Then the second stage begins, characterized by a deterioration in the quality of the flour. The first stage is called maturation. Freshly ground flour is not used in baking, since it produces low-quality bread (small volume, low yield, etc.). Therefore, freshly ground flour must undergo aging in favorable conditions, called ripening, as a result of which its baking properties are improved. Maturation is mainly wheat flour.

The maturation of flour is associated with oxidative and hydrolytic processes in lipids and a decrease in enzyme activity to a certain level. After maturation, the flour becomes lighter due to the oxidation of carotenoids, which give it a yellowish color. As a result of the enzymatic oxidation of phytin, phosphoric and other organic acids are released, i.e. increases the absorption of mineral elements. But most importantly, baking properties are improved by strengthening gluten. This effect is exerted by peroxides that oxidize parts of sulfhydryl groups (-S-H-) with the formation of disulfide bonds (-S-S-) between protein molecules that form gluten. When proteins interact with products of hydrolysis and fat oxidation, lipoproteins are obtained that reduce the extensibility of gluten. Thus, if the flour after grinding had a weak gluten, then after maturation, the weak gluten acquires the properties of medium, and the medium - strong, strong - very strong, even deterioration in quality is possible, for example, very strong gluten, crumbling.

Wheat varietal flour ripens at room temperature for 1.5-2 months, and wallpaper - 3-4 weeks. Flour intended for long-term storage must be immediately cooled to 0 ° C, then maturation will last a year. If flour with weak gluten must be used immediately, then the ripening process can be accelerated to 6 hours by aerating it with warm air.

When ripe, the baking properties of flour reach an optimum, they remain for some time, and then the quality of the flour begins to deteriorate.

Flour is stored in dry, well-ventilated premises not infected with pests of grain stocks, observing sanitary rules. It is recommended to store at a temperature not higher than 20 ° C and a relative humidity of 60%: high-quality wheat flour - 6-8 months. At low temperatures(about 0°C and below), the shelf life of flour is extended to two years or more.

Storage and preparation of raw materials for production start-up is carried out in accordance with the requirements for each type of raw material.

Flour is stored separately from all types of raw materials.

The flour warehouse must be dry, clean, heated, with good ventilation; floor - dense, without cracks, preferably asphalted. Walls should be smooth, whitewashed or lined with ceramic tiles. The temperature in flour warehouses should be maintained at least 8 ° C.

Flour is released from the warehouse to production in standard containers according to the number of bags. Selectively check the mass of flour in the bag. Flour from bulk storage warehouses is released by weight.

During the storage of flour, especially freshly ground flour, a number of processes occur in it, causing a change in its quality. Depending on the initial properties of flour, duration and storage conditions, the quality of flour can either improve, and then this phenomenon is called maturation, or worsen, and then this phenomenon is called flour spoilage.

Maturation of wheat flour: freshly ground flour, especially flour from freshly harvested grain, forms a dough that is usually sticky, smearing and quickly liquefies during fermentation. To obtain dough of normal consistency from such flour, it is necessary to reduce the amount of water added during kneading. When proofing, dough pieces quickly blur. Bread made from freshly ground flour is reduced in volume and spreads when baked on the hearth. Small cracks are often observed on the surface of the crust. The yield of bread is reduced.

After storage under normal conditions, the baking properties of freshly ground flour improve. Dough and bread made from flour that has passed the ripening period have the properties normal for this flour. During the ripening of wheat flour, the following changes occur:

. Moisture change in flour.

. Changing the color of flour.

. Change in flour acidity.

To improve the baking qualities of flour, conditions can be created that promote the process of maturation of flour.

The duration of the flour ripening process depends mainly on the initial properties of gluten and the temperature regime of flour storage.

The maturation of flour ends much faster when stored at a temperature of 25-40 ° C. Lowering the temperature slows down this process, and at 0 ° C and below, the flour is preserved. In order to accelerate the maturation of flour, it is advisable to store it and transport it in a bulk way. Heated air can be used for intra-factory transportation.

The storage room for storing yeast must be dry, clean, and ventilated. Pressed yeast should be stored at a temperature of 0 to +4 ° C. It is allowed to store a replacement or daily supply of pressed yeast in production in a workshop.

Pressed baking yeast is stored at the enterprise stacked on racks or pallets at a temperature of 0 to +4°C.

If the yeast freezes, it must be thawed gradually at a temperature of 4 to 6°C before use.

Pressed yeast is introduced when kneading semi-finished products in the form of a yeast suspension at a ratio of yeast and water of 1: 3-1: 4, with a water temperature not higher than 40 ° C.

Yeast milk is stored at a temperature of 2 to 15 ° C in special collections made of stainless steel, equipped with agitators, a level indicator and coolers. Yeast milk is diluted with water approximately to the consistency established for the yeast suspension, adopted when using pressed yeast. It is advisable to pass the yeast suspension through a wire steel sieve with a mesh size of not more than 2.5 mm before putting it into production.

Dried yeast should be supplied and stored in airtight containers, paper bags with and without polyethylene bags inside them, in tight boxes lined with parchment or sub-parchment. The warehouse for their storage must be dry, clean, ventilated with a temperature inside the warehouse not higher than 15 ° C.

Dried and pressed yeast is activated before use. Yeast activation is carried out by breeding them in a liquid nutrient medium consisting of water, flour, malt or sugar, and sometimes other additives, and standing for 30-90 minutes. As a result of activation, the lifting force of yeast increases, which makes it possible to reduce their consumption for dough preparation by 10-20% or, without reducing consumption, to reduce the duration of fermentation of semi-finished products. Dried yeast is activated for 5-6 hours in a liquid saccharified flour brew made from wheat flour of the 2nd grade (15 kg of brew for 1 kg of yeast). Ready activated yeast is recommended to be consumed within 4 hours.

Instant yeast from domestic and foreign firms is recommended to be applied 3 times less than pressed yeast, and usually in a dry form.

Granulated sugar is delivered to bakeries in bags. Bags of sugar are stacked on racks and stored in a dry room, since sugar is very hygroscopic.

Granulated sugar is supplied to the production in a dissolved, filtered form. Sugar solutions are filtered through metal sieves with cells no larger than 1.5 mm. The dosage of the sugar solution is set depending on its actual density. To ensure the correct dosing of sugar, it is recommended to use a solution with a constant density. Sugar solution at a density of 1.23 and a temperature of 38 ° C begins to crystallize. To prevent this, table salt (2.5% by weight of sugar) is added to the solution. Combined sugar-salt solutions withstand long-term storage, do not crystallize during stirring, pumping and lowering the temperature to 17 ° C. You can dissolve granulated sugar in natural whey. This process is carried out in sugar dissolvers or stainless steel tanks equipped with agitators. The concentration of sugar in the whey solution is 45-65%. The sugar content per unit volume or mass is determined based on the density of the solution. In production conditions (at a temperature of 25-35 ° C), it is recommended to store solutions for no more than 1-2 days.

If it is necessary to use sugar in an undissolved form (in the production of rich products), it is sifted through a metal sieve No. 2.8-3.5 (according to GOST 3924).

Bagel products are stored separately from bakery products in dry, clean, well-ventilated rooms, not infested with pests of grain stocks, at a temperature of 20-22°C and a relative humidity of 65-75%. It is not allowed to store together with products with a specific smell.

Shelf life of bagels - 25 days, dryers - 45, packed in plastic and plastic bags - 15 days; the implementation period of bagels is 16 hours, in the package - 72 hours.

The term of implementation of bread sticks - no more than 30 days, packed in a polyethylene film - no more than 15 days; straws salty and sweet - up to 3 months, Kiev - 1 month; crispbread simple according to the recipe - up to 4 months, improved - up to 1.5, Andreevsky bread - up to 6 months. from the day of production.

List of used literature

1. Tsiganova T.B. Technology of bakery production. - M.: ProfObrIzdat, 2001. - 432 p.

2. Durnev V.D. commodity science food products: Textbook. - M.: Filin, 2007. - 530 p.

3. Commodity research and examination of consumer goods: Textbook / Ed.V. V. Shevchenko. - M.: INFRA-M, 2007. - 544 p.

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Range. Bagel products include bagels, dryers and bagels. They are made from wheat flour of the highest, I and II grades. Bagel products have the shape of a ring or an oval and a round section. Bagels are an intermediate product between buns and bagels, closer to the former. Drying and some types of bagels are canned bread. Bagels occupy an intermediate position between bagels and dryers. Bagels, dryers, bagels differ in moisture content, size and weight (Table 1).

The range of lamb products includes about 30 varieties.

I grade flour is used to make bagels simple (1% sugar), sugar (15% sugar), mustard (8% sugar and 8% mustard oil), dairy (8% sugar and 20% milk), etc. Bagels from premium flour (butter, lemon, vanilla, etc.) contain 2% animal oil and 8-15% sugar.

Ukrainian bagels, simple, with cumin, poppy seeds and dairy are made from flour of the first grade. The recipe for Ukrainian bagels contains 12% sugar, 8% margarine. Other types of bagels contain 3% sugar, and dairy, in addition, 2% butter and 15% milk. Varieties of dryers from premium flour, simple, mustard, lemon, pink, with poppy seeds, vanilla. The formulation of most dryers from additional raw materials includes sugar, fat and other substances.

Manufacture of lamb products. The technological process of preparing lamb products consists of the following operations: dough preparation, resting, rubbing, shaping blanks, proofing, scalding or: scalding of dough rings, baking, stringing or packaging of finished products. At modern enterprises, all these operations are mechanized (Fig. 1).

Rice. 1. Mechanized line for the production of bagels:

1- auger for feeding flour; 2- yeast mixer; 3- sugar solvent; 4 - fat solvent; 5 - salt solvent; 6 - dispenser of liquid components; 7 - dough mixing machine with a flour dispenser; 8-section bunker for sourdough fermentation; 9 - auger for supplying dough; 10 - plasticizer screw with a matrix; 11-cutting device for dough; 12 - dividing-zakatochia "machine; 13 - table; 14 - conveyor cabinet; 15 - scalding chamber; 16 - tunnel oven; 17 - belt conveyors; 18 - low machine.

Test preparation. Dough for lamb products is prepared mainly in the sourdough method or on sourdough prepared from a portion of ripe dough (or sourdough), flour, water and yeast. Sourdough moisture content 37-39%, final acidity 4-7°N, lifting force 18-20 min. It ferments for 4-6 hours. The finished sourdough is used for several batches of dough.

With the sponge method, a sponge is prepared from 15-45% of the total amount of flour used to prepare the dough, yeast and water. The humidity of the dough is 38-40%. Opara ferments 3.5-4.5 hours.

Currently, in the production of lamb products, an accelerated method is increasingly used, which involves kneading dough from all components at once according to the recipe.

The dough immediately after kneading is subjected to rolling on a rolling machine (7-9 times), after which it is sent for cutting, scalding or scalding without resting, and then for baking.

Test rub. Dough rubbing consists in the mechanical processing of the dough after it has been kneaded. A piece of dough is passed 3-4 times through the corrugated rollers of the H-3 rubbing machine. Sometimes the rubbing is replaced by intensive working of the dough in a screw chamber or by extending the kneading of a portion of the dough up to 15-20 minutes.

Dough resting. After rubbing, the dough is rolled into rolls (butts), covered with a cloth and left for 10-30 minutes for a short fermentation. The duration of resting or fermentation of the dough depends on the quality of the gluten. With a weak gluten, the dough enters the cutting, bypassing the resting stage.

Dough shaping. The dough is molded on universal dividing and seaming machines B-4-58 or UDZB-4M. Machines have interchangeable working bodies for molding various types of lamb blanks.

During molding, the mass of dough pieces is checked to ensure a standard number of products in 1 kg.

Proofing blanks.Dough pieces after molding are manually placed on sheets or plywood boards, which are placed on trolleys or in conveyor proofers.

At present, the industry is beginning to use stackers of test bagel blanks on sheets and an automatic transfer of sheets with blanks onto the proofer cradles.

Scalding blanks. This is a specific operation of bagel production, during which starch gelatinization occurs and proteins are denatured. The scalding process fixes the shape of the dough pieces, contributes to the production of products with a smooth shiny surface.

Previously, in the production of lamb products, test rings were scalded for 1-2 minutes in boiling water, adding 1-1.5% molasses or sugar for a better color of products. However, water scalding is a laborious operation; in recent years it has been replaced by steam scalding. With steam scalding, the workpieces are about 1-3.5 minutes in an atmosphere of saturated water vapor.

Steam scalding made it possible to use scalding-furnace units, which consist of a scalding and oven chamber with a common conveyor. The industry operates scalding-furnace units with furnaces FTL-2, P-1-57. The conveyor of scalding-furnace units has a continuous movement.

Baking and packaging of finished products. Lamb products are baked in cradle, belt and scalding oven units.

Finished lamb products are strung on twine in bundles on a lower machine or manually. Bagels and dryers are also packed in bulk in cardboard boxes. Currently, drying is packed in plastic bags on packaging machines.

Production of lamb products from kneading to baking.

Bagel products include various types of bagels, dryers and bagels, which have the shape of a ring or an oval formed by a “round” cross-section tourniquet. Products have a flat surface on the side lying on the sheet, mesh or hearth. This group also includes straws and bread sticks, the manufacturing technology of which is close to the technology of lamb products. Bagel products differ in the thickness of the bundle, the size of the rings and the mass fraction of moisture. Drying is produced from flour of the highest and first grades.

The range of simple dryers is insignificant: from the highest grade flour - simple drying, including achloride, lemon, with poppy seeds, etc .; from flour of the first grade - simple, salty, achloride. Production features. Lamb products are made from wheat flour of the highest and first grades with a high gluten content.

The technological process of production includes: dough preparation, rubbing, shaping, proofing, scalding or welding of dough rings, baking, packaging and packaging.

Test preparation.

The dough for lamb products is prepared steep and put on a dough or a special leaven - a porch (for bagels only on a dough). The most common way to prepare lamb dough is on a dough.

Preparing a porch or sourdough. The dough for bagels and dryers is prepared using a porch as a baking powder - a periodically updated wheat sourdough; sourdough prepared with pressed or liquid yeast. The porch is prepared in two ways: on the porch of the previous preparation and on the dough. The preparation of the porch anew according to the first method is carried out in three phases: 1 phase - flour, water and pressed yeast are mixed. Pressed yeast is taken in an amount of 2-3% by weight of the flour taken. The initial temperature of the mixture is 27-28 °C. Fermentation time 4 h; 2nd phase - after 4 hours, more flour is added to the 1st phase in an amount twice as large as it was taken at first, and water (the moisture content of the mixture is 38%) and allowed to ferment for 4-4.5 hours until the final acidity is 6-9 °; Phase 3 - production porch. After 4-4.5 hours on the porch of the 2nd phase, a production porch is prepared. To do this, water, yeast (in the amount of 0.3-0.7%) and a porch of 2 phases in the amount of 30% of the flour weight are added to the flour. The humidity of the production porch is 38-40%, the initial temperature is 25-27 C. The duration of fermentation is 5 hours. The final acidity of the production porch should be 5-9 °. The finished porch is used for kneading several portions of the dough and for preparing the subsequent porch. It is prepared according to the 3-phase recipe and is also spent on preparing the dough and a new portion of the subsequent porch. So they work for four to seven days, after which they carry out the entire cycle of removing the porch again.

Depending on the method of cutting the dough - manually or by machine - the dough for lamb products is prepared in different ways. Dough intended for cutting by hand is prepared at a lower temperature - 23-27 ° C. A porch or dough is taken from 5 to 16 kg per 70 kg of flour going into the batch. In terms of 100 kg of flour, counting the flour brought in with the porch and the flour going into the batch, this will be from 7 to 20 kg of the porch. The duration of dough fermentation is usually 50-60 minutes for bagels and 30-40 minutes for dryers. Dough intended for machine cutting is prepared warm, at a temperature of 28 to 34 ° C. The duration of the fermentation of the dough is much less than with manual cutting - usually 20-30 minutes, in connection with which the amount of admixture added to the dough increases to 17-40 kg per 100 kg of flour (including flour added with admixture). Less is taken into the dough for drying the porch: 6-8 kg per 100 kg of flour for manual cutting and 10-15 kg per 100 kg of flour for machine cutting. In the dough for bagels, the recipe of which includes fat (butter, mustard bagels), put a little more porch than in the dough, for example, for simple bagels. On a sponge, the porch is prepared from flour, water and yeast (1-2% to flour) with an initial temperature of the dough of 27-28 ° C and a humidity of 38-40%. The duration of fermentation is 4 hours, the final acidity is 3-3.5°. On the finished dough, the narthex is kneaded. For 50 kg of flour, take 15-20 kg of dough and add 19-20 liters of water. The humidity of the porch is 38-39%. The initial temperature of the porch is 27-30 °C, the duration of fermentation is 4.5-5.5 hours, the final acidity is 8-8.5°. The finished porch is gradually consumed to prepare the dough. To obtain the next vestibule, a new dough is prepared. The amount of the porch prepared at one time is set by the enterprise, based on the fact that this portion of the porch should be consumed within no more than 3-4 hours, since otherwise it can peroxide. When preparing a dough on pressed yeast, 1.5-2 kg of yeast and about 40 liters of water are taken per 100 kg of flour (the moisture content of the dough is 39-40%). The duration of fermentation is 4-5 hours. The final acidity is 2.5-3.5 °. This dough is used for dryers and bagels. Dough for bagels is prepared with a large amount of pressed yeast (2-3%) and with a higher final acidity (3.5-6 °). When using liquid yeast, 32-35 liters of liquid yeast and 18-20 liters of water are taken per 100 kg of flour (dough moisture content is 40-41%). The duration of fermentation is 4-6 hours, the final acidity is slightly higher (5-6°). This dough can be used for dryers, bagels and bagels. The quality of the dough significantly affects the quality of the finished product. If young or poorly fermented dough is used to knead the lamb dough, then the baked bagels have burnt spots and bubbles; ring cracks appear on them if hot water was used to knead the dough; if the water is too cold, bagels do not have a glossy, even surface.

The dough is kneaded in a dough mixer. It has a tilting trough for unloading the dough from the machine. When kneading the dough, the required amount of porch or dough is first weighed, then it is thoroughly mixed with water and additional raw materials. Additional raw materials - animal butter and margarine - must be pre-melted, sugar and salt are dissolved, the solution is filtered. Then the flour is dosed and mixed for 3-5 minutes. Since the lamb dough is prepared steep (its moisture content for simple bagels is 36-37%, sugar - 30-33%, dryers - 36%, etc.), then at the end of the kneading, a completely homogeneous coherent dough mass is not obtained, but separate its pieces, in which unmixed flour is visible.

Test rub.

The rubbing of the test lies in its machining, which makes the dough more plastic and homogeneous, improves the swelling of gluten, contributes to the uniform distribution of additional raw materials in the dough mass, and facilitates the molding of blanks. To give the dough plasticity and uniformity, it is passed through the H4-M rubbing machine. It consists of a ribbed shaft, mounted on a bed, and a conveyor belt located under the shaft. The dough is fed by a belt under a rotating corrugated shaft, while it is compacted. When all the dough passes under the shaft, it is rolled up, the machine is switched to reverse and again passed between the belt and the shaft, subjecting it to further prominence. After two to four passes, the dough acquires proper uniformity. The operation of rinsing the dough is called rubbing the dough. Excessive mechanical impact on the dough can lead to a sharp weakening of the gluten. This makes it sticky. Therefore, in the process of processing the dough, it is impossible to allow the working bodies of the machine to act on it for an unnecessarily long time. After rubbing, the dough is rolled up and left alone to carry out the fermentation process. To prevent the surface of the dough from drying out, it is covered with a damp cloth. After 2-3 hours of fermentation, the dough is sent for molding.

Molding.

The ripened dough is formed in special machines, from where it comes out in the form of an annular spiral and is cut into blanks with the help of special knives. Molding lamb products is the most time-consuming operation of the entire process of their preparation. With the manual method of molding, bundles are prepared from dough on a rolling-cutting machine. The wire-cutting machine consists of two pairs of smooth rolls and a pair of rolls with grooves. First, the dough is rolled into a layer with smooth rolls, and then cut into bundles with grooved rolls. The grooves on the rolls are shaped so that they give a round cross-section tow, and appropriate rolls are used for each type of product. When preparing tows for drying, rolls with a chute 10 mm wide are used, bagels - 15 mm and bagels - 22 mm. This ensures that bundles of the required diameter are obtained.

Currently, most of the enterprises that produce bagels are equipped with dividing and seaming machines for forming bagels, bagels and dryers. Rings are made from the resulting tourniquet, the size of which depends on the type of product and is determined by the number of pieces per 1 kg, established by the standard. Bagel products are molded in a dividing and seaming machine, where a thin tubular blank is formed into an annular blank, spiral in cross section. Machine-molded products differ significantly from hand-molded products. In cross section, the former have a spiral structure, the latter are solid. In addition, they are distinguished by the correct shape, the absence of a slip space, a more beautiful appearance, for the production of bagels of different varieties, the machine has a set of interchangeable working bodies of the forming part. When switching from one grade to another, parts of different diameters are placed depending on the required cross-section of the steering wheel.

Proofing of test pieces.

The molded products are placed on plywood boards placed on trolleys and sent to special proofing chambers, where a certain temperature and air humidity are maintained to prevent the surface of the bagels from drying out. In the process of proofing, bagels are somewhat rounded, become elastic to the touch and acquire the necessary porosity. The duration of the proofing is different, it depends on the type of products and the method of molding. For simple bagels with manual molding, the proofing time is 20-25 minutes, with machine molding - 60-90 minutes or more. The duration of proofing of dryers is less: with manual molding 15-20 minutes, machine molding - 40-60 minutes. The long proofing time of products during machine molding is explained by the fact that their dough pieces are more compacted and it takes more time to loosen them due to gas formation during additional fermentation than for hand molded pieces.

Scalding of test pieces.

To fix the shape and obtain products with a smooth shiny surface, the dough pieces are scalded with low-pressure steam in special steam chambers (in the absence of a scalding chamber, this operation is replaced by scalding with water at a temperature of 92-95 ° C). The greater the mass of the workpiece, the longer the scalding. Form fixation is facilitated by the processes occurring in the dough - protein denaturation and starch gelatinization. The fermentation microflora of the dough dies when scalded. The scalding process is a specific operation of bagel production, when the spaced dough pieces are dipped into boiling water. The purpose of welding is to obtain a layer of gelatinized starch on the surface of the dough piece, which ensures the achievement of a glossy smooth surface of the product. In addition, due to the partial denaturation of proteins, as well as inhibition of fermentation, the product retains the shape given to it during molding. When scalding bagels in boiling water, the temperature in the central part of the bundle reaches 55-60 C, i.e., the temperature at which the proteins begin to denature and the fermentation of the dough practically stops. To give the bagels a ruddy color, molasses, sugar or burnt sugar are added to the boiling water. The duration of welding is set by the technological instruction, depending on the type of product and the method of preparing the dough. for bagels, it averages 50-90 seconds, bagels - 1-2 minutes, dryers - 50-70 seconds. The scalded lamb products are unloaded on the table and then laid on boards for drying. At the same time, the products deformed during cooking are straightened and given the correct shape. For welding, large boilers are used, in which there is a grid at a certain depth. Between the grid and the bottom of the boiler there is a coil, through which steam is supplied, which heats the water. Dough pieces from proofing boards are manually poured into the boiler and, at the end of the scalding process, they are removed from it using a scalder. The scald is a mesh stretched over a wire ring with a handle. A sign of the readiness of bagels during scalding is their floating to the surface of the water in the boiler. There are mechanized welding machines. They consist of a shallow wide bath of boiling water through which a moving metal mesh (conveyor) passes. Test pieces are poured onto the grid. The speed of the mesh is adjusted so that the bagels lying on it are under water for as long as necessary for their welding. More modern is the method of processing dough pieces with steam. After welding, the dough pieces are dried in special chambers with gas or electric heating or directly in the air in the workshop.

Drying lamb products before baking significantly improves their appearance and quality. Products receive uniform coloring, a pure and glossy surface. After drying, they go to baking.

Baking products.

Products are baked in both tunnel and rotary convection ovens. During the baking process, denaturation of proteins and gelatinization of starch ends in lamb products, the surface of the product is colored as a result of caramelization of sugar and the formation of melanoidins, intensive evaporation of moisture from the mass of the product occurs, baking, as it were, is combined with drying of the product. The volume of the product during baking practically does not increase. Products are baked at a temperature of 165 to 290 ° C, depending on the type of ovens. Baking time (in minutes): for dryers - 12-18, bagels - 11-17, bagels - 9-18. The process of baking lamb products has its own specifics. It is characterized by the fact that while the products are in the oven, they must be removed a large number of water. For example, the moisture content of dough pieces for simple bagels is 36.5%, for finished products - 17%, i.e. upek reaches 18-19%. Lamb products, due to their small thickness, quickly warm up in the oven, then the drying process begins, that is, the removal of moisture. To make the products glossy, it is necessary to remove steam from the baking chamber during baking. The duration and temperature of baking depend on the type and grade of products, the oven system, respectively - from 9 to 25 minutes and 190-260 ° C.

Quality expertise.

According to organoleptic indicators lamb bakery products must meet the following requirements:

• shape in the form of an oval or round ring. In hand-cut products, a noticeable junction of the ends of the bundle and a change in the thickness of the products at the junction of the ends of the bundle are allowed. No more than two small prints are allowed, the presence of a flat surface on the side lying on the sheet, mesh, or hearth;
• the surface is glossy, smooth, without blisters and cracks, sprinkled with poppy seeds, cumin, salt in the corresponding varieties. Corresponding to the type of product, without contamination. Grid prints are allowed on one side, the presence of small cracks with a length of not more than 1/3 of the ring surface. For packaged bagels, slight wrinkling is allowed;
• color - from light yellow to dark brown. A darker color and lack of gloss on the side laid on the sheet, mesh or hearth is allowed;
• internal state - loosened, baked, without signs of unmixed. Mustard dryers and bagels have a yellowish color in the break; - fragility - drying should be fragile, bagels - brittle or fragile;
• taste - corresponding to this type of product with a taste of aromatic and flavoring additives, without foreign taste;
• smell - characteristic of this type of product, without foreign smell. In the corresponding products, the smell of the added additives should be felt. The amount of scrap is normalized.

Humidity is controlled from physical and chemical indicators. In products with added sugar and fat, their content is established and controlled. For dryers and bagels, the swelling coefficient is determined.

Safety monitoring is carried out.

Proofing, scalding or scalding and baking. Formed dough pieces are placed on plywood boards or cassettes, which are placed in a proofer.

Dough pieces are finished when laid on cassettes or boards. The duration of proofing of dough pieces, depending on the type of product, is: for bagels - 90-120 minutes, bagels - 40-120 minutes, dryers - 15-55 minutes. Proofing is carried out at a temperature of 35-40 ° C and a relative humidity of 75-85%.

Scalding or scalding of dough pieces is carried out in order to increase the workpieces in volume and form a glossy crust.

Scalding of test pieces, i.e., steam treatment, is carried out in a separately installed steam chamber or which is part of the proofing-scalding-furnace units or the scalding-furnace unit. The duration of scalding is 1-3.5 minutes. If there is no chamber for scalding dough pieces, then they are scalded in a special container at a water temperature of 92-95 ° C. The duration of scalding dough pieces for dryers is 45-90 s, for bagels - 20-60 s, for bagels - 5-20 s . After welding, the dough pieces are slightly dried.

Bagel products are baked in ovens FTL, G4-PKhZ-S-25, BN, etc. Baking time: dryers - 12-18 minutes, bagels - 11-17 mini bagels - 9-18 minutes at the temperature of the oven FTL-180-270 "C, G4-PKhZ-S-25 - 165-250 ° C and BN - 230-290 ° C. The mechanism of the process of baking lamb products is different from baking bread. When baking lamb products, due to their rapid heating, evaporation also begins to occur in the central layers products and moisture from them moves to the surface of products in the form of steam.The temperature of the central layers reaches by the end of baking: bagels 104-106 ° C, bagels 107-108 ° C, dryers 110-112 ° C.

Packaging and storage of products. Lamb products are produced by weight and packaged. Weighted lamb products are strung on twine in bundles on a low machine or manually and stored in a suspended state on rolling or stationary hairpin trolleys separately from bakery products or packaged chilled in boxes or paper bags. Bagels are allowed to be stacked in rows in trays.
Bagel products weighing from 0.2 to 0.25 kg are packed on automatic machines AR-4Zh and others.

Production lines for the production of lamb products include flour production hoppers, flour and liquid recipe components dispensers, dough mixing machines, semi-finished product fermentation tanks, a rubbing machine, dividing and rolling machines, a proofing cabinet, a scalding unit, an oven, belt or cradle product cooling conveyor and packaging equipment.

Flour for production is fed into production hoppers of the XE-63 type with a ShP screw, liquid prescription components are fed into AE-type collectors. For dosing flour, a Sh2-KhDA dispenser is used, liquid components - a Sh2-KhDB dispenser.

Dough for lamb products is kneaded mainly in TM-63 dough mixers. Fermentation of semi-finished products takes place in rolling bowls or in bowls as part of a dough preparation unit of the Sh2-KhBV type, or in a fermentation tank as part of a dough preparation unit of the Sh2-KhBB type. Plasticization of the dough after kneading and resting is carried out on a N-ChM rubbing machine. Dividing and seaming machines B-4-58, A2-KhBD (for donuts), A2-KhBU (for bagels) are used for molding bagels. Proofing of dough pieces is carried out in proofing cabinets Т1-ХР-2А, Т1-ХР-2Г with a different number of cradles depending on the capacity of the furnace. The scalding device is non-standard. For baking, dead-end or tunnel-type baking ovens FTL, Sh2-HPA, G4-PKhZS-25, etc. are used.

A belt or cradle conveyor is used to cool lamb products, for packaging - usually lower machines, filling machines M1-AKG-1 (for dryers), for storage - hairpin trolleys and containers.