1. A food substance obtained by mixing a binder and flour baking particles, while the activity of water in the food substance does not exceed 0.8.2. The food substance according to claim 1, wherein the binder is 5-45% by weight of the food substance, flour baking particles comprise 40-90% by weight of the food substance, the water content in the food substance is 4-30% by weight, and the activity of water does not exceed 0.8.3. A food substance according to claim 1 or 2, wherein the binder contains a wetting agent in an amount of 1-10% by weight of the food substance. A food substance according to claim 1 or 2, wherein the wetting agent is glycerin. 5. The food substance according to claim 1 or 2, wherein the binder contains caramel. A food substance according to claim 1 or 2, wherein the food substance has a predominantly uniform texture. A food substance according to claim 1 or 2, wherein the particles of flour baking are cake particles. A food product containing a food substance according to any one of paragraphs 1-7.9. A method of obtaining a food substance containing a binder and particles of flour baking, including: (a) using flour baking, (b) optionally drying the flour baking, (c) machining the flour baking to obtain particles, (d) optionally drying the particles of flour baking and (e) mixing flour baking particles with a binder to obtain a food substance. 10. The method according to claim 9, in which the temperature of the binder during mixing is from 20-80 ° C, and the viscosity during mixing is 1-500 Pa · s at a shear rate of 10 s. A method of producing a food product using a food substance obtained according to claim 9 or 10, comprising: (1) using a food substance obtained by the method according to claim 9 or 10, (2) forming a food product from1. Пищевое вещество, получаемое путем смешивания связующего вещества и частиц мучной выпечки, при этом активность воды в пищевом веществе не превышает 0,8.2. Пищевое вещество по п. 1, в котором связующее вещество
