METHOD FOR PRODUCTION OF CRUNCHY RYE-WHEAT CRISP WITH ADDITION OF COMPOSITE ADDITIVE Russian patent published in 2020 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method involves kneading dough of prime grade wheat flour, rye flour, food culinary salt and a composite additive consisting of ginger root extract, marigold flower extract and wheat germ cake flour. Obtained dough is divided into dough pieces, molded and baked first at temperature of 230–250 °C for 20–25 minutes, then dried at temperature of 150–170 °C for 10 minutes. Crunchy rye-wheat crisp breads are prepared with following content of initial recipe components, g: prime grade wheat flour – 40; rye flour – 54; wheat germ cake flour – 6; culinary salt – 3; ginger root extract – 50; marigold flower extract – 50.

EFFECT: invention allows to enhance the products quality, enhance nutritive and biological value, impart preventive properties to ready products.

1 cl, 2 tbl, 3 ex