FLAVOURED WAFFLE BREAD PRODUCTION METHOD Russian patent published in 2011 - IPC A21D13/08 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. Method provides for preparation of recipe ingredients, extraction of estragon by liquid nitrogen with corresponding miscella separation. One performs cutting girasol, its drying in microwave field at preset process parametres, additional drying by convective method; impregnation by separated miscella is performed with simultaneous pressure to the level of nitrogen saturated vapours at impregnation temperature. Pressure is reduced down to atmospheric value with simultaneous freezing of girasol and its cryo-grinding in medium of released nitrogen to produce flour. Dough making from first grade wheat flour, girasol flour produced according to specified technology, baker's compressed yeast, vegetable oil, sugar, salt and water. The dough is fermented, moulded in the form of sheets and baked.

EFFECT: method enables production of new waffle bread which has improved consistency and coffee taste and flavour with no coffee added to the formula according to an energy-saving technology.