Irina Bibik, Sergei Dotsenko, Igor Agafonov.
This article provides scientifically based data on feedstock and components, as well as a methodological approach necessary for designing the technology of producing flour for use as an additive in enriched food systems of the functional orientation of an expanded range. Keywords: justification, technology, flour, process, suspension, coagulant, scheme, design, food system, functional orientation.