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

FIELD: food industry.

SUBSTANCE: method envisages preparation of light and dark kinds of dough, their preliminary proofing, alternate placing, twisting, final proofing and baking. Light dough contains prime grade wheat flour, pressed bakery yeast, holy thistle seed oil, sugar, salt, vanillin and water. Dark dough contains prime grade wheat flour and flavoured yacon flour produced according to specified technology and with lime peel usage, pressed bakery yeast, holy thistle seeds, sugar, salt, and water.

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