CRISP BREAD PREPARATION METHOD Russian patent published in 2024 - IPC A21D8/06 A21D2/36 A21D13/02 A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of crisp bread intended for preventive nutrition. Crisp bread preparation method is characterized by the fact that white flax seeds, sunflower seeds and bran are mixed, milled through a grinder with a cell diameter of 2.0 mm into powder, culinary food salt "Extra", drinking water, antioxidants "NovaSol" – extracts of rosemary and green tea, flavouring additives, bran for overspray are added. Obtained mixture is kneaded for 5–6 minutes at medium speed of the mixer into dough, which is deposited on a moulding machine through 3.0 mm matrix. Then the dough passes through the roller and disc cutting. Produced moulds are subject to thermal treatment by drying for 40–42 minutes at temperature of 150°C. Components are used in the following amount to the total weight of the dough, %: white flax seeds – 17.0–18.0, sunflower seeds – 4.25–5.0, bran – 22.5–25.0, culinary food salt "Extra" – 1.0–1.15, drinking water – 43.5–45.5, antioxidants "NovaSol" – rosemary and green tea extracts – 0.03–0.04, flavouring additives – up to 1.5, bran for overspray – 7.3–7.4.

EFFECT: invention allows obtaining finished products of improved quality due to increased content of vitamins, macroelements, microelements and fibre.

1 cl