FIELD: food products.
SUBSTANCE: proposed confectionary premix consists of the following components, mixed together in the ratio specified: sugar, syrup, apricot kernels (flushed, dried at a temperature of 50-70°C and ground), cocoa powder and buckwheat flour and maize meal (roasted at a temperature of 170-220°C). The invention enables preparation of a premix rich in easily digestible proteins, amylum, aminoacids, mineral salts of potassium, phosphorus, magnesium and calcium as well as B group vitamins, C vitamin and carotene; taste of confectionary products prepared of the premix is similar to that of almond marzipan.
EFFECT: improved digestibility.
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