FIELD: food industry.
SUBSTANCE: invention relates to food industry. The composition includes triticale floor, sugar sand, margarine, egg yolks and salt. Triticale floor is used in a mixture with pectin at a ratio of 100:1. The margarine temperature is +2 - 0°C.
EFFECT: proposed composition allows to reduce caloric content of the produced cookie and enhance its nutritive value as well as extend storage life up to 4 month.
2 tbl, 5 ex
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