Well baked pie should be well whisked. It should have a characteristic consistence and correspond to such qualitative parameters: at biscuit — small pores, elastic structure, golden-yellow color with a brown shade; at sand — consistence slightly crumbled and breaking up at mechanical influence, yellow or light brown color; at puff — thin lamination, color — from light-cream up to brown; at baked pastry — an elastic-elastic consistence.