FIELD: food processing industry, in particular biscuit intermediates for cakes.
SUBSTANCE: claimed method includes kneading of egg-sugar mass, addition of high-grade wheat flour mixed with potato starch and essence therein, dough kneading, shaping thereof and baking. Before kneading of egg-sugar mass sugar is preliminary mixed with dry protein intermediate in ratio of (8,8:1)-(10.5:1). Further melange is added in mixture, mixture in kneaded, and dough is kneaded at respective selected component ratio.
EFFECT: product of improved quality and increased nutrition and biological value due to enrichment thereof with protein and minerals.
4 tbl, 3 ex
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