PROCESSING METHOD OF OFF GRADE BREAD Russian patent published in 2010 - IPC A21D17/00 A23P1/12 

FIELD: food industry.

SUBSTANCE: invention relates to food industry particularly to production of bread crackers. The method involves milling bread into crumbs, moistening the crumbs until the moisture weight ratio is 26-28%, extruding the mass at 90°C, drying the shaped semi-finished product to moisture content of 9-10% followed by bulging it in frying fat. Before moistening the crumbs, powder is added into the crumbs mass in the amount of 1-10% of the crumbs mass. The powder is obtained by crushing off grade cheese dried to 1-3 % of humidity and pretreated together with citrus rind at 100-150°C with the citrus rind amount being 1-10% of the cheese weight.

EFFECT: method suggested is simple, enables to increase nutritive value and expand the range of bread crackers obtained by processing off grade bread.