FIELD: food-processing industry, in particular, baking and confectionery industries. SUBSTANCE: method involves preparing mixture of bulk components and tempering fat; mixing to obtain emulsion; preparing solution of sodium pyrosulfite; kneading dough from high-grade wheat flour; fermenting and treating dough; baking, cooling and packaging. Low-grade flour is used as dry component at the stage of preparing high-grade wheat flour by replacing it. Wheat shorts are additionally used in the ratio of 1:17.9-18.2. Dough fermentation time is 25-30 min. EFFECT: increased efficiency, improved quality of product, reduced production cost and wider range of products. 2 cl
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