FIELD: food industry. SUBSTANCE: method involves feeding fat- containing confectionery substance into extruder and imposing pressure to substance in essentially solid, semisolid, non-pouring away or stagnant state before stream is narrowed. Temperature, pressure, relative compression and extrusion velocity are such, that substance is extruded essentially isothermally and remains essentially in solid, semisolid, non-pouring away or stagnant state acquiring temporal flexibility or plasticity. As long as extrudate conserves its temporal plasticity, it is compressed to achieve desired form. EFFECT: improved quality of product, reduced expenses, and increased mass control accuracy. 21 cl, 3 dwg, 3 ex
