NONCONFORMING BREAD PROCESSING METHOD Russian patent published in 2013 - IPC A23L1/164 A23L1/221 A23P1/12 A23P1/14 

FIELD: food industry.

SUBSTANCE: nonconforming bread processing method involves bread milling into crumbs, the crumbs moistening until mass fraction of moisture is equal to 26-28%, the mass extrusion at a temperature of 90°C, drying the moulded semi-product till moisture content is equal to 9-10% with its subsequent intumescence in deep-frying fat; for moistening one uses Karkade tea flowers infusion; for the infusion preparation one expends 10-30 g of Karkade tea flowers with moisture content equal to 14% per 1 l of water.

EFFECT: invention allows to enhance nutritive value and expand the range of bread crackers produced by way of nonconforming bread processing.

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