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. Dandelion roots flour is prepared by way of extraction of cocoa bean husks with liquid nitrogen to separate corresponding miscella. The dandelion roots are prepared and cut. Prepared dandelion roots are dried in microwave oven till residual humidity about 20% at microwave field power providing warming of oyster plant inside the bits till temperature 80 - 90°C during at least an hour. One performs its additional drying by convective method till residual moisture content is about 5%. The raw material is impregnated with separated miscella with extract content =0.02% of dandelion roots weight with simultaneous pressure boost till pressure level of nitrogen saturated vapours at impregnation temperature. Then pressure is discharged down to atmospheric value with simultaneous freezing of dandelion roots. They are cryomilled in medium of evolved nitrogen. One prepares dough of a mixture of first grade wheat flour and dandelion roots flour at a weight ratio of 5:1 to 13:1, pressed bakery yeast, vegetable oil, sugar, salt, soda and water. The dough is fermented, moulded in the form of sheets and baked. Dough is prepared at the following weight ratio of components with accuracy of ± 5%: flour mix - 100, pressed bakery yeast -1.6, vegetable oil 2.33, sugar - 4, salt - 6, water - to moisture of 65-68%.

EFFECT: invention is aimed at production of a product having coffee taste and flavour with no coffee added to the formula, improved consistency as well as reduction of energy consumption.