1. A method for producing baked confectionery, said pastry prepared without additives and subjected to freezing or cooling, wherein the temperature of said confectionery products are reduced to a heat treatment temperature before eating them, comprising the steps of: - complete confection heat treatment in a furnace, - immediate freezing or refrigeration precooked confection using liquid nitrogen, wherein the step of freezing or cooling of immediate using idkogo nitrogen is carried out by bringing the heat-treated confection to a temperature of -20 ° C to -90 ° C and maintain the confection at a temperature, for a period of at least 2 minutes - packaging of frozen or chilled confectionery product u storage at a temperature of from -5 ° C to -20 ° C and transporting the packaged confectionery izdeliya.2. A method according to Claim. 1 further comprising the step of reducing a frozen or chilled confectionery products using heating means at a temperature of about 200 ° C for a period of from 3 to 7 minut.3. A method according to Claim. 1 further comprising the step of bringing the frozen confection or cooled to room temperature by holding at room temperature for about 1 chasa.4. A method according to Claim. 1, wherein the step of complete recovery confection is carried out at a temperature of from 170 ° C to 240 ° C.5. A method according to Claim. 1 or 4, wherein the step of freezing or immediate cooling with liquid nitrogen is performed by adjusting the confectionery product heat-treated at a temperature of 200 ° C, to1. Способ получения выпекаемых кондитерских изделий, причем указанные кондитерские изделия получены без добавок и подвергнуты замораживанию или охлаждению, причем температуру указанных кондитерских изделий восстанавливают до температуры термообработки перед их поеданием, включающий стадии:- полной термообработки кондитерского изделия в печи- немедленного замораживания или охлаждения термообработанного кондитерского изделия с использованием жидкого азота,
