FIELD: food-processing industry. SUBSTANCE: method involves providing germination of grain and puffing produced sprouts. Various fillers such as macro- and microelements, vitamins, useful microflora cells, flavor additives may be added to puffed sprouts. Method widens range of ready products manufactured from whole raw material. Ready food is rich in biologically active components and has improved organoleptical properties. EFFECT: reduced consumption of labor and power for puffing operation, improved retention of biologically active components of basic material and increased property of food.
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