FIELD: food industry.
SUBSTANCE: invention relates to a method for grain crispbreads production. For production of grain crispbreads one uses whole grains of wheat, cereals, syrup, natural extracts of berries and fruits, natural food flavoring agents, dried herbs and vegetables, crushed berries and fruits, dry cheese, caramel, glaze, honey, dry spices, food additives, vitamin premixes. Raw material is prepared by way of cereals purification from chaff and dust, calibration, purification from mineral and metallomagnetic admixtures with extraction of grains with a living nucleus. Grain is moistened, and expanded for 4 hours with mixing and irradiation of grains with ultraviolet. One performs rind, dry spices, food additives and vitamin premixes of impurities. Wheat grains are mixed with grits with addition of taste-and-flavor solution till moisture content level of grain-grinding mixture within 15.5–16.0 %. Baking bread at temperature of 245–250 °C and pressure of not more than 2.5 MPa for 4–6 s. Dry berries, fruits, herbs, vegetables and cheese are applied on the surface of ready crisps and the surface of the syrups is treated with syrup. Breads are dried for no more than 10 minutes at temperature 70–90 °C.
EFFECT: invention allows to improve quality of grains mixture cleaning, to maximally preserve useful substances in grain, to increase output of manufactured products by 20 % and to reduce energy consumption for production of crispbreads by 10 %.
4 cl, 3 ex
