| 摘要 |
A method of oatcake production consists in preparation of dough, which consists in mixing margarine or butter, sugar-sand, jam, aromatizer, oat flour, wheat flour, salt, soda and water, forming of oatcake blanks, baking and packing thereof. At the end of the dough preparation flavor concentrating additive of flax seed and/or sunflower, and/or poppy seed, and/or sesame, and/or nut, and/or ground up chocolate, and/or ground up chocolate and/or pastry glazes or drops from them, and/or extrusion grain of rice or corn, or barley or buckwheat is added to it and/or used as decoration of surface of oatcake blanks. In addition, at the end of preparation a fruit flavoring agent from prunes and/or cherries, and/or currant, and/or cornelian-cherry, and/or cherry-plum, and/or melon, and/or apple-quince, and/or pear is added to the dough. Weight ratio of the fruit flavoring agent and total amount of the dough makes 0.2-1.8, 11.8-13.6.
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