FIELD: food industry.;SUBSTANCE: invention relates to food industry branch. Rusk production method consists of stages of bread maturation, bread cutting, bread frying, maturation of toasts, application of taste-and-flavor additives. Bread is exposed in closed rooms at temperature from +16 to + 20 °C for not less than 24 hours and moisture content of not more than 65 %. Toast is roasted in the deep-fryer at temperature of 160 to 180 °C for 3–5 min in vegetable sunflower refined deodorised oil. After frying, toast is placed into open container, cooled for 20–40 minutes at room temperature and then maturated in closed rooms at temperature from 15 to +25 °C and relative humidity of not more than 40 % for at least 24 hours.;EFFECT: invention allows to increase rusk product storage life, improve organoleptic indices of ready product quality and simplify production technology of rusk products.;4 cl
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