The concentrate is used for production of tasty mixed -type bread which contains cornflakes (barley, oat, and rye), sunflower seeds, flakes of quinoa seeds and pre-prepared rye malt. A noteworthy addition to the blend are flakes of quinoa seeds, a plant belonging to the so-called "pseudo corns" which was the main food of the Incas and Aztecs. Quinoa is characterised by a high content of unsaturated fatty acids, proteins with exceptionally well-balanced composition of amino acids, and calcium, iron and vitamins B1 and B2. The concentrate is mixed with flour in the proportion 1:1.