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

FIELD: food industry.

SUBSTANCE: method involves preparation of a light dough piece containing the following components: prime grade wheat flour - 100; pressed bakery yeast - 4; pumpkin seed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, and dark dough piece containing the following components: mixture of prime grade wheat flour and flavoured oyster plant flour - 100, pressed bakery yeast - 4, pumpkin seed oil - 1.5, sugar - 15, salt - 1 and water till moisture content is 35%, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking.

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