FIELD: food industry. SUBSTANCE: half-finished product is produced with ratios of sugar and water in agar-sugar syrup and sugar and agar 2.5-3.5:1 and 115-135:1 respectively. Agar-sugar syrup is boiled down at 116-135 C for 10-20 min, and the syrup is added to whipped egg whites. The half-finished product is whipped for 16-35 min. Prior to application on the half-finished product on flour half-finished product, a molding frame is applied on the latter, and the frame is removed as the product is set. EFFECT: higher product quality; simpler process. 11 cl
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