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

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry and can be used in technology of confectioner's goods production technology. Method of crackers production provides for mixing of wheat flour, dried potatoes, natrium bicarbonate and monocalcium phosphate 1-hydrate. Emulsion is made by mixing of water, eggs and/or egg powder, invert syrup, malt extract, table salt and ammonium carbonate at a temperature of 20 to 30°C. Emulsion is batchwise mixed with fat product; after that obtained mass is mixed with granulated components mixture and sodium metabisulfite solution. Dough is held at a temperature of 27 to 28°C for 35 to 40 minutes. It is rolled and cut into dough pieces by a rotary method that are then baked for three to six minutes. Wheat flour is mixed with dried potatoes; obtained mixture is mixed with natrium bicarbonate and monocalcium phosphate 1-hydrate. Every mixing cycle is performed during 1-2 minutes. Crumbled crackers can be additionally added to the mixture whilst mixing of wheat flour and dried potatoes. Sand sugar and/or dairy product and/or yeasts are additionally added to the emulsion whilst preparation.

EFFECT: invention allows to increase crackers structural and mechanical properties, obtain evenly textured crackers with increased cracking properties and decrease production wastes.

7 cl, 3 ex