FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves raw material preparation for production, dough kneading, dough pieces moulding, baking, cooling, packing, marking and transporting. Dough kneading is performed by way of margarine beating with sugar sand during 10-15 minutes till gassy homogeneous mass production. One adds curd to the produced mass and proceeds with the mass beating during 4-5 minutes. One introduces into the mass melange, "Beating paste" emulsifier, molasses, sorbic acid, a flavouring agent, chocolate crumbs, fillers represented by vegetal origin additives chosen from dried cherries, dried grapes, dried apricots and succades; one proceeds with the mass stirring with each additive introduced during 1-4 minutes. The flour and baking powder are added the last thing; the mass is stirred for 2-4 minutes. The said components are taken at the following ratio, wt %: sugar sand - 19.9-20.9, table margarine - 16.2-17.2, curd - 22.6-23.6, melange - 9.0-9.6, "Beating paste" emulsifier - 0.90-0.95, molasses - 1.8-2.0, sorbic acid -0.1-0.2, flavouring agent - 0.09-0.1, chocolate crumbs - 5.3-5.4, vegetal origin additives - 5.4-5.5, baking powder - 1.2-1.6, prime grade wheat flour - balance.
EFFECT: invention allows to enhance quality indices of rich dough, in particular, to ensure good digestibility, a pleasant aroma and taste and an appealing appearance and subsequent consumer indices of the ready products by way of imparting elastic and plastic properties, a crispy and fluffy structure to dough.
2 ex
