FIELD: food industry. SUBSTANCE: composition includes rice flour, sugar sand, table salt, and an active additive. The latter is produced by freezing baking yeast for cryogenic destruction of cell membranes followed by mixing with water, heating of yeast suspension, centrifugation for removal of the soluble fraction, and drying of the centrifugate until its moisture content is 8-9% The amount of the additive to be mixed with the product is 3-5% EFFECT: higher product quality.
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