METHOD OF PRODUCING CRACKERS Russian patent published in 2009 - IPC A21D13/08 

FIELD: food products.

SUBSTANCE: at first bulk ingredients are mixed. Also, emulsion is made by mixing water, eggs or egg powder, milk product, invert syrup, malt extract, edible salt, granulated sugar, and ammonium carbonate at temperature of 20 to 30°C. Dough is kneaded as ingredients are mixed; at first emulsion is mixed batchwise with fat product that has previously been melted and then the resulting mass is mixed with a blend of bulk ingredients and sodium pyrosulphite solution. Dough is held at temperature of 27 to 28°C for 35 to 40 minutes. It is rolled and cut into dough pieces by using a rotary method that are then baked for three to five minutes. Dough ingredients are used in appropriate proportions. Fat product is either confectionery fat or hydrogenated vegetable oil melted at temperature of 45 to 55°C and cooled down to just 2 to 3°C higher than the total melting point of the fat used. Bulk ingredients are mixed for one to three minutes while also aerating the mixture until a fluidised mixture is obtained.

EFFECT: improved structural and mechanical properties of crackers resulting in less fragments and crumbs; crackers are evenly textured.

6 cl, 4 ex