FIELD: food industry, confectionary industry.
SUBSTANCE: invention relates to preparing flour confectionary articles. Composition for preparing crude spice-cakes comprises wheat flou of the 1-st sort, granulated sugar, ammonium hydrocarbonate salt and chick-pea flour additionally. Components of composition are taken in the following ratio, kg per 100 kg of used flour: wheat flour of the 1-st sort, 10-70; chick-pea flour, 30-90; water up to dough humidity, 23.5-25%; granulated sugar, 62; ammonium hydrocarbonate salt, 0.9. Analysis and tasting showed that spice-cakes with addition of chick-pea flour exhibit improved porosity that results to good organoleptic indices due to increased content of protein and fat in product, elicit better taste quality and enhanced energetic value.
EFFECT: improved quality of product.
3 tbl, 3 ex
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