BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D2/36 A21D8/02 A21D13/04 

FIELD: food industry.

SUBSTANCE: method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, linseed oil, 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, linseed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking.

EFFECT: production of bakery products with improved consistency of end product and coffee flavour and aroma tones with no coffee content.