FIELD: food industry.
SUBSTANCE: proposed dough composition for production of flour confectionary product including eggs, flour, sand sugar, soda and water, at that it contains medium rye flour in the following proportions, WT%: sand sugar 38.41; eggs 30.81; medium rye flour 19.22; water 11.50; soda 0.06.
EFFECT: invention consists in improvement of product quality due to improvement of chemical composition of the product, for obtaining products with high volume, uniform structure of porosity, improved organoleptic properties, as well as reduced calorie content and high nutritive value of the finished product.
1 cl, 3 tbl, 1 ex
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