FIELD: food industry.
SUBSTANCE: composition for manufacturing a sponge-cake semi-finished product includes flour, a sweet agent, melange, and a taste filler. As flour, the mixture of wheat and corn flour at the ratio of 2:1 is used. As a sweet agent, curculin is used. As a taste filler, the mixture of almond kernels, apricot kernels and HERBACEL dietary fibers, taken at the ratio of 1:2:7, is introduced. In addition, the enzyme preparation Sweetase L is introduced to the composition in the amount of 2% by the flour weight.
EFFECT: invention allows to improve the physico-chemical and organoleptic sponge-cake indices and to reduce the caloric content.
1 tbl, 3 ex
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