FIELD: food industry.
SUBSTANCE: food composition for the cake production includes wheat flour, granulated sugar, melange, ammonium carbonate, table food salt, and a functional additive. It additionally contains dietary potato fibers taken at the ratio to wheat flour as 1:3, and a protelac. As a functional additive, it comprises the mixture of powder from sainfoin seeds and alfalfa leaves, taken at the ratio of 3:2.
EFFECT: invention allows to increase the content of functional micronutrients in a cake and to improve the porosity, the form stability, and increase the volume of the product.
2 tbl
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