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

FIELD: food industry.

SUBSTANCE: method envisages preparation of light and dark dough semi-products. For preparation of a light dough semi-product one uses prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water. For preparation of a dark dough semi-product one uses prime grade wheat flour and flavoured girasol-sunflower flour at a ratio of 1:5-1:13, pressed bakery yeast, linseed oil, sugar, salt and water. Girasol-sunflower flour is prepared by way of treating prepared girasol-sunflower in microwave field according to specified technology, its impregnation with miscella separated in the process of medang extraction with liquid nitrogen, cryomilling girasol-sunflower and mixing it with wheat flour. The dough is handled into semi-products, the semi-products are alternately placed, twisted, proofed and baked.

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