FIELD: food-processing industry, in particular, preparing of farinaceous confectioneries from laminated dough.
SUBSTANCE: method involves preparing dough having moisture content of 22-27% by mixing flour, water, citric acid, egg product; holding dough for gluten swelling; forming dough by rolling it in the form of sheet; interlaying it with softened fat component; rolling dough to 2-mm thickness; cooling in several stages; forming dough blank; before baking process, applying coating onto dough blank; performing baking process.
EFFECT: improved organoleptical properties and high consumer's properties of farinaceous product during prolonged period of time.
9 cl, 8 ex
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