FIELD: food industry. SUBSTANCE: emulsion is prepared by mixing invert syrup, blend, margarine, salt, sodium hydrocarbonate, ammonium hydrocarbonate salt, peach aromatic principle and a mixture consisting of whey protein concentrate, skimmed milk and dry defatted milk mixed with syrup at the ratio 2:2:1:1. Sugar powder is added to the prepared emulsion by portions. After preparing uniformly churned emulsion wheat flour of high quality is added to it by small portions. Prepared mass is formed by rotor method and caked on transporter tape. EFFECT: enhanced quality, prolonged storage (up to 3 months).
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