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

FIELD: food industry.

SUBSTANCE: method involves preparation of pieces of light and dark kinds dough. Light dough contains prime grade wheat flour, pressed bakery yeast, pumpkin 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, pumpkin seed oil, sugar, salt, and water. One performs the semi-products proofing, alternate placing, twisting, proofing and baking.

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