FIELD: food industry.
SUBSTANCE: invention refers to bakery, confectionary industry and public catering. The method envisages melange beating up with sugar, adding superior quality wheat flour mixed with potato starch and an essence, kneading, forming and baking. Before adding wheat flour with potato starch and the essence they are preliminarily mixed with soya flour, glutaminic and ascorbic acids. Then dough is kneaded with specified ratio of components.
EFFECT: invention allows to ensure enrichment with protein substances, essential amino acids, to improve proteins to carbohydrates ratio, organoleptic and other quality indices of the biscuit semi-product.
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