FIELD: food-processing industry.
SUBSTANCE: method involves preparing baked dough piece; performing repeated baking of already formed product decorated with fresh fruits and/or berries in media; cooling and freezing product. Usage of fresh quick-frozen fruits in combination with media prepared using thermally stable starch of hybrid wax corn allows color, aroma and high biological value to be kept even after baking, during storage and warming of confectionery product.
EFFECT: improved consumer properties such as gustatory quality and attractive appearance kept during the entire storage life.
5 tbl, 8 ex
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