| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry and catering, it may be used in production of a cooked semi-product. One prepares a mixture of medium rye flour and prime grade wheat flour at a ratio of 7:3, blends it with water at a ratio of flour to water 1:6.25, maintains the mixture at a temperature of 20C during 30 minutes for swelling. Butter cut into pieces and salt are heated until boiling. Into the produced mass one introduces swollen flour, conditions the mass until boiling and cooks for 5 minutes until a homogeneous mass is produced; the mass is cooled, melange is added to it, dough is kneaded. The dough is moulded and baked. ^ EFFECT: method allows to increase specific volume of the product; additionally it allows to increase nutritional value of the product and reduce its cost. ^ 5 tbl, 1 ex |
