The objectives of the state policy in the field of healthy nutrition are the preservation and strength-ening of health of population, prevention of diseas-es associated with malnutrition. Due to the fact that flour confectionery products have a surplus of fats, carbohydrates, and insufficient in vitamins and minerals, there is a need to increase nutritional val-ue of them by introduction of biologically active ad-ditives. As such additives the powder from the shells of sea buckthorn berries is used. Sea-buckthorn berries contain vitamins A, C, P, B1, B2, B9, carotene and vitamin E, minerals K, CA, Mg, Na, P and Fe, as well as dietary fibers. The objects of research were half-finished sponge cake and powder from the shells of sea buckthorn berries. The formula with the introduction of the powder obtained from the shells of sea buckthorn berries has been developed. In the laboratory of the De-partment of technology of bakery, confectionary and pasta industries, Institute of food production remittance spent baking prototypes with the addi-tion of 2, 4, 6, 8 % powder made from the shells of sea buckthorn berries instead of sugar. The ob-tained semi-finished products were analyzed for organoleptic and physical and chemical indicators conduct a tasting of finished products, revealed the sample with the best organoleptic and physical and chemical characteristics, called "Sea buckthorn". Nutritional value of semi-finished food was deter-mined the nutritional value of sea buckthorn cake was calculated.