FIELD: food industry. SUBSTANCE: dry breakfast containing 40% of center and 60% of milk filling comprises in center, mas.%: barley malt flour, 8.30-10.15; rice grits, 28.60-30.77; brown grits, 13.39-15.44; wheat grits, 27.88-29.12; sugar, 8.30-10.15; dry milk, 7.07-8.51; edible salt, 1.13-1.27; and in filling, mas.%: flour from barley sprouts, 9.00-10.40; sugar powder, 34.70-36.00; corn starch, 8.92-10.21; vegetable oil, 31.00-33.43; dry milk, 11.80-13.74 and emulsifier, 0.29-0.31. EFFECT: higher biological value and reduced sugar content. 6 tbl
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