FIELD: food industry.
SUBSTANCE: invention relates to food industry. The dough composition for butter biscuit production contains wheat flour, water, margarine, egg powder and bakery yeast at the following ingredients amount, wt %: wheat flour - 40-59, water 7-22, margarine -26-38, egg powder -1.2-2.7, bakery yeast - 0.8-2.6.
EFFECT: invention allows to improve organoleptic properties, enhance vitamins content as well as reduce content of easily digestible carbohydrates and reduce negative effect from excess of culinary salt on the human organism.
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