FIELD: food industry.
SUBSTANCE: dry shortbread contains flour, sugar, butter, eggs, sodium bicarbonate, vanillin, wherein oat flakes, carrot and milk whey are introduced in the shortbread composition at the following ratio (g): wheat flour 500, wheat flour for dusting 20, oat flakes 100, granulated sugar 140, butter 125, raw carrots 50, milk whey 150, eggs 50, eggs for smearing 0.25, sodium bicarbonate 8, vanillin 5.
EFFECT: formulation provides a product of increased biological value, enriched with vitamins and minerals, but with reduced energy value.
4 tbl, 1 ex
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