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 girasol-sunflower 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 girasol-sunflower flour which is prepared by extraction of anise-tree with liquid nitrogen to separate according miscella, preparation of girasol-sunflower, its cutting, drying, frying, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of girasol-sunflower 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.