FIELD: food industry.
SUBSTANCE: invention relates to the production of bakery products. Disclosed is a method for production of frozen bun cake, comprising preparation of brew, brewing, baking dough kneading, dough fermentation, its molding into paper forms, proofing, baking until ready, cooling, packing into polypropylene packages, shock freezing at -30 °C and storage at -18 °C with possibility of subsequent defrostation, wherein during dough kneading one introduces a complex additive of a mixture of ascorbic acid, gum arabic and soda, which is preliminarily mixed with flour.
EFFECT: invention enables to obtain a pie with fine thin-walled porosity, increase specific volume and storage life of articles at -18 °C to 90 days.
1 cl, 1 tbl
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