Technology of "postponed baking" of baked goods for special purpose PP053
Purpose and areas of usage
Frozen baked good as prefabrications have a wide range of products - homemade pastries, bistros, cafes, bakery shops, bakery at supermarkets, restaurants, etc. The developed technology makes it possible to provide a wide range of baked goods without additional personnel and equipment.
Gist of development
A promising way of improving the quality and providing health - improving orientation to products baked from frozen products and prefabrications due to the selection and combination of prescription components of natural origin with the necessary technological and physiological properties (extract of hips, lecithin, molasses, seaweed powder, wheat bran, various types of flour )
The study of physico - chemical and structural mechanical parameters of bread with the proposed components proves the possibility of solving the main problems of "technologies of postponed baking" without the usage of stabilizers of synthetic origin. Most of stabilizers of synthetic origin have a negative impact on the human body due to inorganic origin. The high content of the used raw material of macro - , micro elements, vitamins, and food fibers makes it possible to obtain a product of high nutritional value
Main advantages of development
The developed technology makes it possible to plan production better, provide a product stock. Economic effect is achieved due to lack of shortage, unrealized products and less weight loss during long - term storage.
State of intellectual property protection.
9 patents of Ukraine were received.
The priority is the possibility of long - term storage of prefabrications and sale of fresh baked goods at any time of day and closer to the consumer in a wide assortment.