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

FIELD: food industry.

SUBSTANCE: formula components are prepared. Vanilla is extracted by liquid nitrogen with corresponding miscella separation. Girasol is cut, dried in microwave field till residual humidity is about 20% at microwave field power providing warming girasol inside the bits to a temperature of 80-90°C during at least an hour. Then one fries girasol, impregnates with separated miscella with extract content of 0.04% of girasol weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of girasol-sunflower and its cryo-grinds it in medium of released nitrogen to produce flour. Girasol flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. Light and dark doughs are prepared by straight dough procedure. Each dough kind is kneaded by way of loading into the dough kneading machine recipe components at the following weight ratio with accuracy ±5%: for light dough: 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 dough: flour mix - 100, pressed bakery yeast -4, linseed oil - 1.5, sugar -15, salt - 1, water till moisture content is 35%. The ready dough is divided into several pieces and delivered for preliminary proofing. Then light and dark dough pieces are alternately placed and twisted with simultaneous moulding in the shape of a long loaf, delivered for final proofing and baked to produce the end product.

EFFECT: invention allows to produce a bakery product with specific organoleptic properties with coffee flavour and aroma tones with no coffee content, improves its consistency.