FIELD: food industry.
SUBSTANCE: invention relates to food industry, mainly to production of flour confectionary products for dietary alimentation, in particular during cakes preparation. Cake preparation composition includes the following, wt.%: whole-ground sorghum flour – 27.6, textured sorghum flour – 3.1, chicken egg – 26.9, raisins – 20.8, sugar – 20.8, vanilla sugar – 0.5, salt – 0.1 and baking powder – 0.2. Invention allows to produce gluten-free cakes with low content of carbohydrates and low caloric content.
EFFECT: invention expands the range of products consumed by people suffering from gluten intolerance as well as in dietary alimentation of diabetic health disorders.
1 cl, 1 dwg, 7 tbl
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