METHOD FOR COOKED DOUGH SEMI-PRODUCT PRODUCTION Russian patent published in 2011 - IPC A21D13/08 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves cooking dough of whey flour, water, butter, salt, melange introduction, cooked semi-product deposition onto sheet pans and baking. At the melange introduction stage one additionally introduces a dietary supplement represented by "Aloe Vera" gel. Weight content of fat in the butter introduced is 72.5%. One maintains the following ratio of components, taken per 1 weight part of flour, parts by weight: butter - 0.55-0.56, melange - 1.72-1.75, salt - 0.012, "Aloe Vera" gel - 0.05-0.075, water - 0.86-0.88.

EFFECT: invention allows to increase food value of the cooked semi-product and to reduce its calorie content.

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