FIELD: food-processing industry. SUBSTANCE: method involves using mobile dough for producing sugar wafers. Dough comprises 90% of rice grits with particle size of at least 0.1 mm instead of commonly used wheat flour. Sugar is completely or partly substituted with reducing sugar. Water content is from 100 to 160 weight parts per 100 parts by total weight of flour and grits. EFFECT: improved quality of wafers having crunchy and friable structure, provision for keeping said properties during storage. 15 cl
