FIELD: food-processing industry, in particular, packing of sour products. SUBSTANCE: packed sour product, such as sour thick or liquid dough, contains flour, leaven, and water. Product is placed in package capable of maintaining dough stability for predetermined time interval in cooled state. Package is configured so as to maintain internal equilibrium pressure developed as a result of reaction between leaven and dough. EFFECT: simplified construction and convenient usage of package. 19 cl, 12 dwg, 4 tbl, 5 ex
