FIELD: food-processing industry, in particular production of farinaceous confectioneries.
SUBSTANCE: method involves providing storage of farinaceous confectioneries in two stages: first stage including holding confectioneries at temperature of (-4-8) C during 72 hours, and second stage including holding confectioneries at temperature of 2-6 C during 144 hours.
EFFECT: prolonged storage of farinaceous confectioneries before realization thereof.
2 tbl
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