FIELD: food industry.
SUBSTANCE: method envisages extrusion of an initial product including the following components, wt %: rice groats - 15-20; millet groats - 15-20; maize flour - 15-20; entire wheat flour - 10-20; buckwheat groats - 5-10; lentils - 5-10; pumpkin powder of sublimation drying - 5-10; dry whole milk - 4-8; culinary or sea salt - 0.1-2.
EFFECT: product is balanced and complete in terms of nutritive value, has s high protein level, low fat content, s low level of added pure sugar and high organoleptic indices.
5 cl, 3 tbl, 1 ex
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