FIELD: food industry. SUBSTANCE: method involves kneading yeast-leavened dough containing at least 5% fat and at least 8% sugar (of mass of flour). The dough is fermented at 35-40 C for 40-70 min. The half-products are molded, frozen, and kept at a temperature lower than 1 C below zero. Before baking, the frozen half-products are defrosted till the temperature in the product center is from zero to 1 C below zero. EFFECT: faster process; higher product quality. 3 cl
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