| 摘要 |
A process for production of a short half-finished product and products made thereof provides for beating m?lange with butter or margarine, sugar, carbonic ammonium, sodium bicarbonate, salt and essence for 15-20 minutes up to homogeneous consistence, addition of flour to the mix obtained, dough kneading for 3-5 minutes, formation and baking products. In addition a food bone half-finished product (FBP) in quantity of 5.5-15.9 % of total weight of recipe components is used, it is introduced at the stage of dough kneading prior to addition of flour, at following ratio of components, %: flour : sugar : fat : m?lange : FBP : rest - (46.23-39.16) : (17.07-16.45) : (24.78-22.26) : (5.98-5.76) : (5.52-15.96) : (0.42-0.41) accordingly.
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