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

FIELD: food industry.

SUBSTANCE: light dough is prepared at the following weight ratio of components with accuracy of ± 5%: 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%. Dark dough is prepared at the following weight ratio of components with accuracy of ± 5%: mixture of prime great wheat flour and girasol-sunflower flour at a weight ratio 1:5 - 1:13 - 100; pressed bakery yeast - 4; holy thistle seed oil - 1.5; sugar - 15; salt - 1; water till moisture content is 35%. Girasol-sunflower flour is prepared by way of extraction of orange peel with liquid nitrogen to separate corresponding miscella. One performs preparing girasol-sunflower, its cutting, drying in microwave field till residual humidity is about 20% at microwave field power providing warming of girasol-sunflower inside the bits to a temperature of 80-90°C during at least an hour. One performs roasting, impregnating girasol-sunflower with separated miscella with extract content 0.04% of girasol-sunflower weight with simultaneous increase of pressure. One proceeds with pressure reduction down to atmospheric value with simultaneous freezing of girasol-sunflower and its cryo-grinding in medium of released nitrogen. One performs handling the both kinds dough, its preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking.

EFFECT: product which have improved consistency and coffee taste and flavour tones with no coffee added to the formula.