BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, margarine, phospholipids, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured scorzonera flour produced in accordance with a specified technology, pressed bakery yeast, margarine, sugar, salt and water. The dough pieces are sent for proofing; then one alternately places them on each other and twists. One sends them to final proofing and baking.

EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula.