FIELD: confectionery industry. SUBSTANCE: method involves preparation of emulsion, mixing flour with formula components, forming and baking. When emulsion is prepared, introduced additionally in it is combination of pectin and microcrystalline cellulose in amount of 1-3% to flour mass. Ratio of pectin and microcrystalline cellulose is 0.5:3-1:2. EFFECT: increased biological value and improved quality. 2 ex
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