METHOD FOR PREPARING OF CRACKER "PRESENT" Russian patent published in 2008 - IPC A21D13/08 

FIELD: food-processing industry, in particular, production of confectioneries.

SUBSTANCE: method involves preparing emulsion from salt, sugar, aerating agent, water, and fat; kneading dough from prepared emulsion, baker's top grade wheat flour, and plasticizer; additionally introducing into receipt mixture natural enricher, namely, dried protein semi-finished product of bone tissue of cattle and pigs in an amount of 5-7% by weight of flour in dough; before kneading dough, preliminarily mixing baker's top-grade wheat flour with dried protein semi-finished bone tissue of cattle and pigs, with dried protein semi-finished product functioning as plasticizer; cutting and baking dough pieces. Method allows artificial plasticizer to be substituted by natural plasticizer, and also usage of baker's compressed yeast to be avoided.

EFFECT: improved physicochemical properties of ready products with regard to wettability, increased biological value, enrichment of cracker with mineral substances, and wider range of confectioneries using dried protein semi-finished product.

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