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

FIELD: food industry.

SUBSTANCE: invention relates to technology for production of flour confectionary products. The method provides for preparation of formula components. Cumin is extracted with liquid nitrogen with separation of according micelle. Dandelion roots flour is prepared by way of cutting, drying in microwave field at preset process parametres, additional drying by convective method and impregnation with miscella. In the process of impregnation with miscella one performs depressurisation till atmosphere pressure with simultaneous freezing of dandelion roots. Dandelion roots are cryo-ground in medium of released nitrogen to produce flour. Dough making from first grade wheat flour and dandelion roots flour with addition of baker's compressed yeast, vegetable oil, sugar, salt and water. The dough is fermented, moulded in the form of sheets and bread is baked.

EFFECT: invention 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.