FIELD: food-processing industry. SUBSTANCE: method involves preparing farinaceous dough piece by mixing components assigned by receipt, with mixing process being performed in two stages: at first stage eggs, sand sugar, invert syrup, salt, edible soda, carbonic acid ammonium, surfactants are mixed for 3-4 min at mixing rate of 40-50 rev/min; at second stage plant oil and aromatizer are added to produced mixture and mixing is continued for 4-6 min at mixing rate of 16-20 rev/min; interrupting mixing process 1-1.5 min prior to assigned time; adding wheat and soya flour; feeding produced dough into extruder funnel, directing through extruder and supplying it onto oven in the form of thin sheet of 2-6 mm height; baking produced strip of dough, cooling it and impregnating with special impregnating composition containing alcohol, invert syrup, aromatizer, and sand sugar; forming ready product from several sheets of farinaceous pieces by applying one sheet onto the other and oiling one sheet with the other by applying oiling composition onto sheet, with following rolling. Oiling composition contains plant oil, dried milk, powder sugar, alcohol, aromatizer, citric acid and invert syrup. Components for preparing farinaceous dough, oiling composition, and impregnating composition are used in corresponding amounts. EFFECT: simplified process, improved quality of products, and prolonged shelf life of products under environmental conditions. 10 cl, 1 tbl, 3 ex
