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

FIELD: food industry.

SUBSTANCE: invention relates to bakery products production technology. The method envisages preparation of light and dark dough semi-products. Light dough semi-product contains prime grade wheat flour, pressed bakery yeast, holy thistle seed oil, sugar, salt, vanillin and water. Dark semi-product contains prime grade wheat flour and flavoured scorzonera flour produced according to specified technology, pressed bakery yeast, holy thistle seeds, sugar, salt, and water. The dough semi-products are proofed, alternately placed, twisted, proofed and baked.

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