FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves milling bread into crumbs, the crumbs moistening until mass fraction of moisture is 26-28%, the mass extrusion, drying the moulded semi-product till moisture content is 9-10% with its subsequent intumescence in deep-frying fat. Nonconforming crumbled chocolate is introduced into the moistened bread crumbs in an amount of 1-15% of the crumbs weight.
EFFECT: invention allows to enhance food value and extend the range of bread crackers produced by way of nonconforming bread processing.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PROCESSING METHOD OF OFF GRADE BREAD | 2009 |
|
RU2386255C1 |
| SUBSTANDARD BREAD PROCESSING METHOD | 2008 |
|
RU2371976C1 |
| NONCONFORMING BREAD PROCESSING METHOD | 2012 |
|
RU2480991C1 |
| METHOD OF PROCESSING OFFGRADE BREAD | 2008 |
|
RU2381695C1 |
| NONCONFORMING BREAD PROCESSING METHOD | 2012 |
|
RU2481005C1 |
| NONCONFORMING BREAD PROCESSING METHOD | 2010 |
|
RU2444909C1 |
| NONCONFORMING BREAD PROCESSING METHOD | 2009 |
|
RU2405315C1 |
| METHOD OF PROCESSING OFFGRADE BREAD | 2008 |
|
RU2381655C1 |
| NONCONFORMING BREAD REPROCESSING METHOD | 2010 |
|
RU2442421C1 |
| NONCONFORMING BREAD PROCESSING METHOD | 2017 |
|
RU2648801C1 |
