Development of confectionery technology with sea-buckthorn seeds

The technology of confectionery technology using sea-buckthorn seeds is developed. Introduction of sea buckthorn germinated seeds allows creating a cupcake with functional properties due to biologically active substances and the optimum ratio of components, increasing water-holding capacity, yield and improving the organoleptic properties as a result of the harmonization of the recipe and reducing the cost of the finished product. Introduction of germinated sea-buckthorn seeds in a fruitcake causes increase of biological value due to a significant content of biologically active substances of sea buckthorn seed. And also it allows expanding the range of flour confectionery of a functional purpose.