Technology Of Production Of Corn Bread

General information about the grain hlebeHlebobulochnye product is the core product in the diet of most people. In connection with what the domestic market is constantly growing number of companies engaged in production bakery products, and therefore grows and competition in this sector of the food industry. To improve the profitability of production should increase demand for its products, and this contributes to market for new varieties and Video bakery. Corn bread can be attributed to one of these products, which could bring additional income producing. Bread has a new consumer taste and increased supply of nutrients.

This kind of bread quickly gained their customers, despite the cost, which is significantly higher than that of ordinary loaf of bread. In many ways this has contributed to health promotion life, a regular feature in which the food was corn bread. Bread drevnostiKak not strange start production technology of corn bread takes in ancient times, when technology is making in its infancy of the bread. In modern history, pioneered the production can be considered by the French, who in 19 th century used the technology of making bread from whole (not, ground into flour) grains. Sodden, swollen grain received in Spinning machine consisting of a pair of smooth wolves. The output is mass, which is the basis for the test. Modern technologies of production of grain slurps today there is not one Closed production secret bezmuchnogo bread. Manufacturers of food processing equipment offer whole lines, capable of the production of corn bread.