FIELD: food industry. SUBSTANCE: preliminary yeast were prepared by procedure of dry yeast mixing with mixture of curd whey and kvass wort. Curd whey and kvass wort were taken at the ratio 1:2, prepared mass is kept for 30-40 min. Then emulsion is prepared by mixing invert syrup, culinary fat, whole milk, blend, vanillin powder, salt, soda, ammonium hydrocarbonate salt, sugar powder (which is added by portions), and mass containing yeast. Then wheat flour of high quality is added by small portions. Prepared mass is formed by rotor method and baked on transporter tape. EFFECT: improved quality of articles.
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