FIELD: food industry.
SUBSTANCE: invention refers to food industry and public catering. Disclosed is method for production of sponge semi-product, including beating up melange with sugar sand for 30-40 minutes to increase volume in 2.5-3 times, beating barley flour mixed with sugar sand at ratio of 1:1 and water in ratio of 3:7, after that, in beaten melange-sugar mixture added whipped water-and-flour mixture with barley flour, adding pre-mixed wheat flour and potato starch, essence and mixing for not more than 15 s, dough is formed and baked, wherein components are used at following ratio, g per 1 kg of ready semi-product: melange 578.5, sugar sand 347.1, water 262.5, premium wheat flour 168.7, barley flour 112.5, potato starch 97.5, essence 3.47.
EFFECT: invention consists in improvement of quality of sponge semi-product due to improvement of specific volume and porosity of sponge semi-product, enrichment with food fibres, vitamins and minerals.
1 cl, 4 tbl, 1 ex
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