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

FIELD: food industry.

SUBSTANCE: invention relates to food industry. For preparation of a light dough semi-product one uses prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water. Preparation of a dark dough semi-product containing prime grade wheat flour and dandelion roots flavoured flour, pressed bakery yeast, linseed oil, sugar, salt, and water. One performs their proofing, alternate placing, twisting, proofing and baking. The dark dough composition includes linseed oil and dandelion roots flour which is prepared by extraction of hop with liquid nitrogen to separate according miscella, preparation of dandelion roots, their cutting, drying in microwave field providing for dandelion roots heating until temperature inside pieces makes 80-90°C for at least 1 hour, frying, impregnation with separated miscella with extract content of 0.04% from dandelion roots weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of dandelion roots and their cryo-grinding in medium of released nitrogen. One mixes the produced flour with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the composition of the light kind dough one uses linseed oil. Dough is prepared at the following mass ratio of components with accuracy of ±5%: for light piece: prime grade wheat flour - 100; pressed bakery yeast - 4; linseed 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, linseed oil - 1.5, sugar - 15, salt - 1, water till moisture content is 35%.

EFFECT: invention enables production of a product which have improved consistency and coffee taste and flavour tones with no coffee added to the formula.