FIELD: food industry.
SUBSTANCE: invention is related to bakery industry. The composition for the rye flat cake preparation includes, kg: bakery dry rye flour - 90.0-90.6, bakery prime grade wheat flour - 10.0-10.1, pressed bakery yeast - 0.25-0.26, sugar sand - 10.0-10.1, unsalted butter - 30.0-30.2, chicken eggs - 12.0-12.1, culinary edible salt - 1.0-1.1, sodium bicarbonate - 0.50-0.51, dried cress - 3.0-3.1, dried peppermint - 0.50-0.55 and water in an amount ensuring the dough moisture content equal to 20.0-21.0%.
EFFECT: invention allows to improve organoleptic indices, enhance functional and preventive properties of the ready product.
2 ex
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