| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves additional introduction of starch, albumin, sodium pyrosulfite at preparation of mixture for cake. Lifting agent contains, besides sodium bicarbonate, mixture of sodium pyrophosphate and calcium phosphate in ratio 4.5:(1-2). Components are used in determined ration, mas.%. Before baking, decoration as dimetric figures are applied on dough slab, and before molding of final product, slab is cut into strips from which final produced is molded. Vanilla flavor may be used as aromatizer, and dimetric figures may be made in the form of rhomb. EFFECT: reduced caloricity; more porous structure, better volume and stable form. 3 cl, 2 tbl, 3 ex
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