| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves baking crisp dough which contains food ground material with particles which diameter is not less that 1 mm, while biscuit diameter is 40 mm. Biscuit is formed with at least single hole, while area of hole(s) is 10% of biscuit area. Size, shape and distribution of holes are such that areas adjacent to circumference of biscuit surface or adjacent to edge of holes are so overlapped, that total area of overlapping various areas is equal to not less 15% of total biscuit area including holes. EFFECT: higher productivity. 10 dwg |
