FIELD: food industry.
SUBSTANCE: invention relates to food industry, specifically to production of composite mixtures for making yeast-leavened dough. Method for production of mixtures for yeast-leavened dough comprises sieving, dosing dry egg-milk mixture in amount of 56.2-61.6 %, sugar from 20.0 to 24.3 %, salt from 14.1-17.2 % and addition of additional raw materials xanthan from 1.23-2.43 % for high-calorie and medium-calorie mixtures or xanthan from 1.06 to 1.33 % and guar from 4.25-5.30 % for low-calorie mixtures, packing in paper bags and storing at temperature 20-23 °C for up to one year.
EFFECT: invention improves nutritive value and improves organoleptic properties of finished product, and speeds up process of making articles.
1 cl, 1 dwg, 6 tbl
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