FIELD: food industry and feed production. SUBSTANCE: product contains cereal bran and whole wheat germ in native state. In product with moisture content 17-19%, bran-to-wheat germ weight ratio is 100:(5-50). Preparation method consists in mixing the two components with water in amount providing 20-25% moisture. Mixture is then thermally treated at temperature no higher than 120 C until 17-19% moisture is attained. EFFECT: increased biological activity. 25 cl, 2 ex
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