FIELD: baking industry. SUBSTANCE: polycomponent food addition comprises, wt. -% whipping paste, 25; ascorbic acid, 0.25-0.5; potassium bromate, 0.1-0.2; extra-quality wheat flour, the balance. The mixture is prepared in two stages: the first stage consists in mixing 50-60% of the total mass of flour with added whipping paste for 8-10 min to homogeneous state, then drying the mixture at 50-60 C for 3-4 h to a moisture content of 15-17% and sifting it to a particle size not over 264 microns. At the second stage the remaining flour and oxidation promoters are introduced into the resulting mixture and the mass is mixed to homogeneity for 20-22 min. EFFECT: improved food addition and its production method. 3 cl
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