Method for Manufacturing a Snack, a Snack, and Food Like a Snack
Disclosed herein are methods for producing a snack comprising the steps of rolling out a material comprising of bread and heating the material until a moisture content of the material decreases to a predetermined moisture content that is less than an original moisture content of the material. The resulting product has a curled edge. The resulting product can be seasoned. Also disclosed are snacks produced from the methods herein and foods like a snack produced from the methods disclosed herein.
1 . A method for producing a snack comprising:
rolling out a material comprising bread; and
heating the material until a moisture content of the material decreases to a predetermined moisture content that is less than an original moisture content of the material.
2 . The method according to claim 1 , wherein the material is bread without a brown-baked crust.
3 . The method according to claim 1 , wherein the material is bread with a brown-baked crust.
4 . The method according to claim 1 , wherein the material is a slice with a thickness of not less than 1 mm and without a brown-baked crust.
5 . The method according to claim 4 , wherein a roller gap for rolling is not more than 1.0 mm.
6 . The method according to claim 1 , wherein the material is a slice with a thickness of not less than 1 mm and with a brown-baked crust along outer edges of the bread.
7 . The method according to claim 6 , wherein a roller gap for rolling is not more than 1.0 mm.
8 . The method according to claim 1 , wherein the material is a slice with a thickness of not less than 5 mm.
9 . The method according to claim 8 , wherein a roller gap for rolling is not more than 2.0 mm.
10 . The method according to claim 8 , wherein a roller gap for rolling is not more than 1.0 mm.
11 . The method according to claim 1 , wherein the predetermined moisture content is not more than 5.9 mass %.
12 . The method according to claim 1 , wherein the predetermined moisture content is the content at which edges of the rolled material curl.
13 . The method according to claim 1 , wherein heating the material occurs for a predetermined amount of time.
14 . The method according to claim 1 further comprising seasoning the heated material.
15 . A snack produced by the method according to claim 1 .
16 . Food like a snack produced by the method according to claim 1 .