METHOD OF CRACKER PRODUCTION Russian patent published in 2008 - IPC A21D13/08 

FIELD: food products.

SUBSTANCE: proposed method implies preparation of a fat blend. For this purpose soya lecithin in the amount of 6-7% to the bread wheat top-grade flour weight is added to melted margarine during constant stirring. Water, table salt, sugar powder, compressed baker's yeast are introduced to the prepared fat blend and emulsion is produced. Then dough is kneaded out of the prepared emulsion, bread wheat top-grade flour mixed with LM-95 oil flax seeds taken in the amount of 14-15% to the bread wheat top-grade flour weight and baking soda. The obtained dough is rolled by laminating machine. Then it is molded and end products are baked.

EFFECT: improving physicochemical parameters of end products quality, increasing biological value of end products, enriching cracker with mineral substances and expanding range of products with functional and healthful properties.

6 tbl, 4 ex