| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method includes preparation of the mixture of free-flowing components and emulsion. Sugar powder, invert syrup milk, mlange, salt, leavening agent and fat component are consistently dissolved in water. Hydrogenated dewatered microbiologically pure fats with the ratio of saturated and non-saturated fatty acids in triacylglycerids composition - 0.30-0.48 are used as a fat component. Then free-flowing components are mixed with emulsion, dough is divided into pieces, baked, cooled, pre-packed and packed. ^ EFFECT: allows to get the product of improved characteristics and extended shelf life. ^ 2 tbl, 2 ex
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