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, holy thistle 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 oyster plant. Oyster plant flour is prepared by way of extraction of cocoa husks with liquid nitrogen to separate corresponding miscella. Oyster plant is prepared and cut. Then oyster plant is dried in microwave oven till residual humidity about 20% at microwave field power providing warming of oyster plant inside the bits till temperature 80-90°C during at least an hour. Then oyster plant is fried and impregnated with separated miscella with extract content 0.04% of oyster plant weight with simultaneous pressure boost. One performs depressurisation to atmospheric pressure with simultaneous freezing of oyster plant and their cryomilling in the medium of released nitrogen. 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; holy thistle 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: product has improved consistence and coffee taste tones and flavour with no coffee added to the formula.