| 摘要 |
confectionery industry. SUBSTANCE: method involves whipping sugar sand with eggs or melange; adding flour and aromitizer into whipped mass; placing obtained biscuit dough into vessel and covering with dry moisture-absorbing material; closing vessel with cover and baking on heating surface heated to 110-120 C for 70-80 min. Weight ratio of eggs or melange, sugar sand and flour is 1.0:1.3:1.7, respectively. Ready biscuit obtained by such method has increased porosity and modulus of elasticity. EFFECT: simplified method and improved quality of product. 1 tbl, 4 ex
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