FIELD: food industry.SUBSTANCE: invention relates to dairy industry. The method involves fluidisation with gas with boiling layer formation with usage of dry milk and fat water emulsion for formation of agglomerated particles containing dry milk and dry emulsified fat. In the boiling layer particles are partly or completely coated with the first bonding medium containing 10-50 wt % of dissolved carbohydrate. According to the other version, the method involves fluidisation with gas with boiling layer formation with usage of dry powdery emulsified fat, optionally, combined with one dry product chosen from dry milk, whey protein isolates, cocoa carbohydrates, dry glucose syrups, starches, oligosaccharides and dry milk or the listed components combination for agglomerated particles formation. In the boiling layer particles are partly or completely coated with the first bonding medium containing 10-50 wt % of dissolved carbohydrate. The granules have mean diameter equal to 10 - 10000 mcm. The produced granules may be coated in the boiling layer with the second bonding medium containing carbohydrate.EFFECT: inventions group is aimed at manufacture of a high quality product with improved instant properties in comparison with other products manufactured by way of dry mixing； the product ensures a creamy or whitening effect and is stably stored in the form of dry powder； during the method implementation, correct balance between agglomeration strength and efficient treatment conditions is complied with.30 cl, 6 dwg, 7 exИзобретение относится к молочной промышленности. Способ включает флюидизацию газом с образованием кипящего слоя с использованием сухого молока и водной эмульсии жира для образования агломерированных частиц, содержащих сухое молоко и сухой эмульгированный жир. Частицы частично или полностью покрывают в кипящем слое первой связующей средой, содержащей 10-50 мас.% растворенного углевода. Другой вариант способа включает флюидизацию газом с образованием кипящего
