Creation and using of the dry dough mix in the baking
Quickly development of the bakery industry leads to creation new food products and intermediate products, which has such useful properties as preservation of the product of the maximum number of useful properties, ease of processing, durability of storage. In this work, has developed producing dry test of the semi-finished product with the above properties. The offered dry dough semifinished product has a number of positive features which do it to more profitable for production and consumption than the frozen test preparations. Diy dough due to low humidity is a little subject to damage that does the period of its storage long. Also it can be stored in the wide range of temperatures including at a normal temperature of 20 °C in dry the room. This semi-finished product is loose mix thanks to what it is convenient to pack and transport it. Dry dough quickly absorbs moisture and after a batch easily takes the required form, it is also possible to add additional ingredients to it. There is an opportunity to make dry dough semi-finished product with application of yeast and without them. Thanks to the positive features diy dough semi-finished product can find the application not only in households and small institutions of a public catering, but also at the baking enterprises of low and average power. Profitability of production of this product in comparison with a bike analog as there is a considerable decrease in power expenses at production of a semi-finished product, the universality of preparations and the long period of their storage do them convenient for realization. Also, in the paper proposed an automatic production line production of croissants from a dry dough mix and a number of original machines for kneading and shaping dough pieces, the design of which takes into account the specifics of the dry dough mix. Based on this, presented arguments in favor of implementing this technology in production at enterprises of large, medium and small capacities.