The current research deals with the possibility of using flour from the efficient variety of light grain rye in the recipe for a biscuit semi-finished product, which makes it possible to obtain products with good consumer properties, and replacing sugar with powder from sugar beet roots and the introduction of corn starch makes it possible to recommend it for diabetic nutrition. In prototypes, a mixture of light grain rye and corn starch flour in various ratios of 90:10 and 50:50. Flour from light grain rye has good foaming properties, reduces the sugar content of products to 38%, therefore, the calorie content increases the nutritional value of products.