FIELD: food products.
SUBSTANCE: three-stage beating of recipe ingredients is performed. At the first stage mixture of raw materials including water, sand sugar, molasses and previously beaten fat component is beaten. Whipping is carried out for 1-2 minutes at the whipping speed of 75.0-76.0 rpm. At the second stage egg component and emulsifier are added. The whipping is carried out for 10-11 minutes at the whipping speed of 150.0-155.0 rmp. Then at the third stage wheat flour, baking powder and flavour are added. The whipping is carried out for 2-3 minutes at the whipping speed of 75.0-76.0 rpm till achieving of homogenous and gross dough.
EFFECT: improved organoleptical characteristics.
3 cl, 3 ex
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