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

FIELD: food industry.

SUBSTANCE: method involves preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, pumpkin seed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured girasol flour, pressed bakery yeast, pumpkin seed oil, sugar, salt and water. One performs preliminary proofing of dough semi-products, their alternate placing, twisting, proofing and baking. Girasol flour is prepared by way of orange peel extraction with liquid nitrogen to separate corresponding miscella, preparation of girasol, its cutting, drying in microwave field providing for warming girasol until temperature inside pieces makes 80-90°C for at least 1 hour, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of girasol and its cryo-grinding in medium of released nitrogen. Girasol flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13.

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