AGLUTENIC AND FUNCTIONAL WAFERS AND PROCESS FOR OBTAINING THEM

The invention refers to an assortment of gluten-free and functional wafers with an improved nutritional value, with a high protein and fiber content, intended for all categories of consumers. The gluten-free and functional wafers, according to the invention, are obtained from the following ingredients: chickpea flour, wild garlic, spent grain flour, golden flaxseeds, hemp seeds, sodium bicarbonate, salt, and water to create a fluid dough with a moisture of 65-70%. The production of gluten-free and functional wafers, according to the invention, includes the following stages: qualitative and quantitative reception of raw and auxiliary materials, dosing and preparation of raw and auxiliary materials, mixing the components to obtain the fluid dough, filtering the dough to separate possible agglomerations, pouring into molds, baking in an electric oven at a temperature of 290°C, for 3-4 minutes up to a moisture of 2-3%, cooling and packaging of the final product.