FIELD: technology of confectionery industry. SUBSTANCE: method involves preparing a mixture of friable components and emulsion, preparing, proofing and rolling of dough, glazing with milk mixture containing milk powder and inverted syrup in a per cent ratio of 1:0.7 from total weight of components. The mixture is prepared at a whipping temperature of 25-30 C for 30-40 min. EFFECT: higher nutrient value of crackers. 3 tbl
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