FIELD: food industry. SUBSTANCE: the mixture for manufacturing pastry for feeding children comprises ( wt % ): 15-25 sugar; 1.0-5.0 maltose of dextrose or malt extract; 2.5-5.0 invert syrup; 1.0-5.0 honey; 7.0-15.0 fatty product; 3.0-5.0 lactic product; 0.2-0.4 sa 2.5-0.5 ammonium; 0.1-0.5 vanillin; 0.01-0.05 a proteolytic action enzymic agent or sodium metabisulfite; 0.1-0.3 soda; 0.1-1.0 lecithin; 0.2-0.5 calcium citrate; 0.2-0.4 calcium phosphate; 0.018-0.03 ferric sulfate or colloidal iron or ironfumarate; 0.006-0.01 water-soluble and fat-soluble vitamins; 8-13 water; wheat flour or wheat flour in admixture with soybean flour in an amount of 10-15% based on the weight of wheat flour, the balance. The fatty product comprises butter or margarine or vegetable oil. The lactic product comprises dried milk or condensed or unskimmed milk. Albumen is added to the mixture in an amount of 1-1.5% based on the total weight of the mixture for enriching the product with lysine. The claimed technical solution also/envisages a process for manufacturing pastry for feeding children which comprises mixing in dough from the above-indicated components for 10-20 minutes at 30-37 C and a moisture content of 20-26% and the dough is then/subjected to resting for 0.5-2.0 hours at 30-35 C and extrusion to a braid thickness of 5-8 mm. The resulting dough layer has a thickness of 15-35 mm and is formed and baked by a rotor at 180-200 C. The claimed process uses/the 19-41 % content of sugar containing components and the sugar-containing components, soda and ammonium are selected in a 1: 0, 13: 0.005-1.0, 0.13-0.008 ratio, respectively. Fat-soluble vitamins are previously dissolved in the fat product prior to mixing them with dough components, the resulting mixture is added to the dough during the mixing-in operation, or the resulting mixture is sprayed onto pastry after the latter is discharged from furnace. EFFECT: high efficiency.
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