FIELD: food industry.SUBSTANCE: starter product contains the cereal or cereal particles, mixed with the tea leaves, the tea leaf particles and/or tea leaf extracts. The starter product is fermented by the acetic bacteria and yeast strains, one or more strains of acetic bacteria belong to Acetobacteraceae, selected from Gluconoacetobacter hansenii or Acetobacter pasteurianus, one or more yeast strains are selected from Zygosaccharomyces lentus or Brettanomyces anomalus. The following strains can be used: Gluconoacetobacter hansenii LMG P-26321 or Acetobacter pasterianus LMG P-27108 and Zygosaccharomyces lentus MUCL 53406 or Brettanomyces anomalus MUCL 54381. To obtain the starter product, mix the cereal or cereal particles and tea leaves, tea leaf particles and/or tea leaf extracts with water. The mixture is fermented by the specified strains at the temperature from 15°C up to 50°C for the period of 24 hours up to 1000 hours to obtain the liquid starter product and optionally dried. The method version to receive the starter product includes mixing of the tea leaf, tea leaf particles and/or tea leaves extracts with water, preliminary it is fermented by the specified strains at the temperature of 15°C to 50°C for the period of 24 h. up to 1000 h. The cereal or cereals particles are added to the mixture, using the obtained at the previous stage of preliminary fermented product as the wine starter for the second phase of fermentation with obtaining the liquid starter product and optionally dry it. The starter product is used as the ingredient in the preparation of bakery and confectionery products. The bakery or confectionery product, representing nonyeasted, yeast-leavened or chemically aerated bakery or confectionery, which main ingredient is flour, obtained from cereal grains containing the starter product.EFFECT: starter product preparation, which has the pleasant flavour characteristics, the product is stable and does not require the stabilizers addition.16 cl, 9 tb
