METHOD FOR PRODUCING LAVASH CHIPS Russian patent published in 2017 - IPC A21D8/06 A23L7/10 A23L5/10 

FIELD: food industry.

SUBSTANCE: dough is made of wheat flour with bran, with the humidity content of 38-40%. A dough piece with the thickness of 1.8-2.2 mm is formed by passing the dough through a pair of two horizontally arranged vertical rows of rollers. Lavash is baked in the oven at the temperature of 180-185°C for 10-15 minutes. The lavash is cooled to a room temperature. The lavash is placed on the parchment, smeared with the mixture of vegetable oil, spices, seasonings, and salt. It is cut with scissors into squares of 25×25 mm. Baking is performed at the temperature of 150-170°C for 5-10 minutes.

EFFECT: invention allows to reduce the process cycle time, to simplify the production process and to improve the product quality, to save energy resources, to replace chemical flavourings with natural spices and seasonings, to increase the biological value of lavash, to reduce the caloric value.

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