FIELD: food industry.
SUBSTANCE: invention is related to food industry, in particular to processing of substandard bread. Method includes grinding of bread to produce crumbs, moisturising of the crumbs till moisture weight fraction 26-28%, mass extraction, drying of formed semi-product till moisture content 9-10% at 45-50°C with its following swelling in deep fat. Alcoholic beverage is used for moisturising, the extraction is performed at 65-70°C under pressure of 9-12 MPa. Semi-product swelling is preformed by its dipping in hot vegetable oil for 10-20 s.
EFFECT: method allows to expand range of bread crackers produced by substandard bread processing.
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