FIELD: food industry; making puffed or flaked products. SUBSTANCE: dry breakfast is prepared by extrusion from grain and/or the product of processing the rye-wheat crops containing up to 90% of bran-like particles, water, salt and other components with methionine and lisine in the amounts of 2.0-3.0 and 1.0-1.4 mg/kg of grain, respectively, per 1 kg of grain and/or the product of processing of rye-wheat crops. The mixture of source products is processed in extruder at 60-160 C. Water is used in the amount ensuring a 6-20% moisture content in the mixture at the extruder outlet. EFFECT: higher efficiency. 7 cl
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