FLAVOURED WAFFLE BREAD PRODUCTION METHOD Russian patent published in 2011 - IPC A21D13/08 A21D2/26 

FIELD: food industry.

SUBSTANCE: recipe ingredients are prepared, estragon is extracted by liquid nitrogen with corresponding miscella separation. Scorzonera is cut, dried in microwave field at specified parameters of the process, fried, impregnated with separated miscella with simultaneous increase of pressure. One proceeds with pressure reduction down to atmospheric value with simultaneous freezing of scorzonera and its cryo-grinding in medium of released nitrogen to produce flour. Then one performs production of dough from first grade wheat flour, flour produced from scorzonera using described technology, baker's compressed yeast, vegetable oil, sugar, salt and water, its fermentation, moulding in the form of sheets and baking.

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.