FIELD: food industry.
SUBSTANCE: invention relates to bakery. The composition for preparing butter biscuits contains whole-ground sorghum flour, melange, a fatty component in the form of butter or margarine, salt, baking powder and water in the following ratio of components, wt.%: 63.8–65.4 of whole-ground sorghum flour, 3.4–4.0 of melange, fat component: 19.6–20.0 of butter or margarine, salt, 0.5–0.6 of baking powder, the rest is water.
EFFECT: invention makes it possible to expand the range of flour confectionery products for people who need a quick healthy diet and suffer from gluten intolerance.
1 cl, 2 dwg, 3 tbl, 2 ex
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