FLOUR CRISPS PRODUCTION METHOD Russian patent published in 2019 - IPC A21D8/06 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for production of flour crisps includes preparation of dough, dough rolling, cutting into dough bands with width of 0.5–6 cm, baking dough bands in the oven, oiling, cutting dough ribbons on finished products, additional drying at temperature of 100–280 °C for 20–1,400 seconds respectively and cooling of the ready product. Dough preparation involves dough components mixing, kneading, rolling is performed till dough thickness is equal to 0.5–4 mm. Baking is performed at furnace temperature of 200–650 °C for 10–240 seconds respectively.

EFFECT: invention allows to produce flour crisps with new properties, namely with characteristic cavity inside and consisting of two layers, due to which the product is less crumbled and has layered structure.

4 cl, 3 ex