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

FIELD: food industry.

SUBSTANCE: bakery product production method envisages preparation of light and dark kinds of dough, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. The dark dough composition includes girasol flour which is prepared by extraction of jeera with liquid nitrogen to separate according miscella, preparation of girasol, its cutting, drying in microwave field till residual humidity is about 20% at microwave filed power providing for girasol heating until temperature inside pieces makes 80-90°C for at least 1 hour, frying, impregnation with separated miscella with extract content of 0.04% from girasol weight 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. The produced flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. The dough is prepared at the following components weight ratio with accuracy ±5%: for light kind 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%.

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