FIELD: food-processing industry.
SUBSTANCE: reduced biscuit extruded at negative temperature contains preliminarily frozen pieces of baked hard or soft biscuit, and dispersion-type binder for said pieces of biscuit in the form of aerated meringue containing protein providing 80-150% increase in volume. Protein is selected from egg white and milk-type egg white substitutes. Dispersion-type binder is frozen at negative pressure ranging between -3 C and -8 C. Composite frozen confectionery comprises combination of biscuit and ice-cream mass contacting with biscuit.
EFFECT: flexible texture and unique appearance of reduced biscuit.
17 cl, 2 ex
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