FIELD: food-processing industry. SUBSTANCE: method involves cutting edible raw plant material into pieces with the thickness of 3-18 mm depending on juiciness of raw material; drying to water content within the range of 12-20% ; flatting dried pieces by means of rolls so that the thickness ratio of rolled pieces and primarily cut pieces is 1:(5:30); improving drying of rolled pieces till residual water content is 4-8% and grinding pieces of material. EFFECT: improved quality of powder.
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