FIELD: food industry. SUBSTANCE: emulsion is prepared by stirring blend, whole milk, culinary fat, sodium hydrocarbonate, salt, ammonium hydrocarbonate and mixture consisting of glucose-fruit syrup and defatted buttermilk taken at the ratio 1:2.5. To prepared emulsion sugar powder is added by portions. Emulsion is churned up to the homogeneous consistence and wheat flour of high quality is added to it. Then prepared mass is formed by rotor method and baked on transporter tape. Components were taken at the following ratio, wt.-% mixture of glucose-fruit syrup with defatted buttermilk 1.88-1.9; sugar powder 21.44-21.46; culinary fat 12.84-12.86; blend 0.92-0.94; whole milk 0.32-0.34; sodium hydrocarbonate 0.23-0.25; salt 0.41-0.43; ammonium hydrocarbonate salt 0.215-0.22; honey essence 0.215-0.22, and wheat flour of high quality the rest. EFFECT: improved quality, prolonged storage, broadened assortment.
