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

FIELD: food industry.

SUBSTANCE: method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured yacon flour produced in accordance with a specified technology, pressed bakery yeast, linseed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. The produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula.

EFFECT: improved texture and coffee taste tones and flavour with no coffee added to the formula.