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

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 chicory flour produced in accordance with a specified technology, pressed bakery yeast, pumpkin seed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. The dark dough composition includes pumpkin seed oil and chicory flour which is prepared by extraction of saffron with liquid nitrogen to separate according miscella, preparation of chicory, its cutting, drying, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of chicory and its cryo-grinding in medium of released nitrogen and mixing with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the composition of the light kind dough one uses pumpkin seed oil.

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