Procedeul include pregătirea aluatului din făină de triticale,
drojdie comprimată, sare, zahăr, zer, extract liposolubil din
fructe de cătină sau măceş, sau scoruş şi apă, frământarea,
fermentarea la temperatura 25...27°C timp de 90...180 min,
divizarea, modelarea, dospirea timp de 40...60 min, la
temperatura 38...40°C, coacerea, zerul şi extractul
liposolubil se iau în cantităţi de 5...30% şi 0,5...2,5%
raportate la masa făinii, extractul liposolubil fiind obţinut la
amestecarea pudrei respective cu granulozitatea 10...70
µm, cu ulei de floarea soarelui, în raport respectiv 1:(12-20),
extragerea prin metoda ultrasonoră la frecvenţa 35 kHz.
The process includes the preparation of dough from triticale
flour, compressed yeast, salt, sugar, whey, fat-soluble
extract of sea buckthorn or rosehip fruit, or mountain ash
and water, kneading, fermentation at a temperature of 25 ...
27 ° C for 90 ... 180 min, division, shaping, fermentation for
40 ... 60 min, at a temperature of 38 ... 40 ° C, baking, whey
and fat-soluble extract are taken in quantities of 5 ... 30%
and 0.5. .2.5% by weight of the flour, the fat-soluble extract
being obtained by mixing the respective powder with a
granularity of 10 ... 70 µm, with sunflower oil, in the
respective ratio 1: (12-20), ultrasonic extraction at the
frequency 35 kHz, temperature 20 ... 45 ° C, for 0.5 ... 1.5
hours and vacuum filtration.