FIELD: food industry.
SUBSTANCE: invention relates to food industry. Shelf-stable baked crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. Crisp comprises a moisture content of between 2% and 5% and is shelf-stable. To manufacture the crisp, the ingredients are mixed to form a batter which is deposited into a pan and a first baking product is prepared. Thereafter the product is cooled, cut into slices and then dried to obtain a finished crisp, wherein the finished product has a crispy crust on the entire edge.
EFFECT: disclosed shelf-stable, baked crisp has attractive organoleptic characteristics for the consumer.
33 cl, 4 tbl, 4 dwg
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