FIELD: food industry.
SUBSTANCE: invention refers to food industry. The method provides a fish broth placement into vessel for dough setting in temperature 30-35°C with the maintenance of solids from 1.8 % to 3.5 %. Besides flour wheaten baking, oil vegetative, granulated sugar, white salt and dry yeast are admixed. The blend is mixing within 7-10 minutes, the kneaded dough is left for fermentation for 2.0-2.5 hours, breaking down the dough 2-3 times during this period, thus the ready dough is characterised by it's acidity 2.5-2.8 hailstones.
EFFECT: invention allows using rationally a fish waste product, reducing technological process duration and energy consumption.
3 ex
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