BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: method envisages preparation of light and dark kinds of dough, their handling and preliminary proofing. Then pieces of different kinds of dough are alternately placed and twisted. Then one performs final proofing and baking. Light and dark kinds dough includes prime grade wheat flour, pressed bakery yeast, amaranth seed oil, sugar, salt and water. One uses vanillin in the light dough composition. In the dark dough composition one additionally uses flour of another kind of vegetable raw material which is girasol. Girasol flour is prepared by way of extraction of cumquat peel with liquid nitrogen to separate corresponding miscella. Girasol is prepared and cut. Then girasol is dried in microwave field till residual humidity is about 20% at microwave filed power providing for warming girasol inside the bits to a temperature of 80-90°C during at least an hour. Then girasol is fried and impregnated with separated miscella with extract content 0.04% of girasol weight with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of chicory and its cryomilling in medium of evolved nitrogen follow. Then it is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. The dough is prepared at the following components weight ratio with accuracy ±5%: for light piece: prime grade wheat flour - 100; pressed bakery yeast - 4; amaranth seed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, for dark piece: flour mix - 100, pressed bakery yeast - 4, amaranth seed oil - 1.5, sugar - 15, salt - 1, water till moisture content is 35%.

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