FIELD: food-processing industry, in particular, preparing of dough products with filler, may be used in food-processing and public catering enterprises.
SUBSTANCE: method involves kneading dough prepared with the use of water or milk, fat, salt used in an amount according to receipt; intensively mixing for 7-10 min; spreading dough into 4-5 mm thick tape and rolling; preparing five dough rolls; joining said rolls together and spreading into 0.3-0.8 mm thick tape and newly rolling; forming from resultant dough products with or without filler; frying products in deep fat fryer; quickly cooling to room temperature, with following freezing to temperature of from -15 C to -18 C.
EFFECT: improved quality and wider range of dough products.
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