METHOD FOR PREPARING OF HARDTACKS Russian patent published in 2006 - IPC A21D13/08 

FIELD: food-processing industry.

SUBSTANCE: method involves preparing hearth bread which is baked from rye-based flour; cutting hearth bread along its side surface into two parts and, thereafter, providing preliminary drying at temperature of 25-35 C and air humidity of 65-75% for 10-12 hours; cutting bread parts into 7-8 mm thick and 30-45 mm long pieces or cubes having side of 10-15 mm size; drying bread pieces at temperature of 180-200 C during 30-40 min; cooling bread pieces to temperature of 40-50 C and introducing vegetable oil and flavor additives therein, with 4.4-4.6 kg of vegetable oil and up to 3.1 kg of salt being introduced per 100 kg of bread pieces depending on kind and amount of other flavor and aromatic additives.

EFFECT: improved consumer properties of hardtacks, balanced and distinctly expressed taste and aroma of flavor and aromatic additives, increased crumbling resistance and high crunchy properties.

2 cl