BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D8/02 A21D2/36 A21D13/04 

FIELD: food industry.

SUBSTANCE: method involves production of light and dark kinds dough containing prime grade wheat flour, pressed bakery yeast, oil, sugar, salt, vanillin and water and prime grade wheat flour, flour of another kind of vegetable raw material, pressed bakery yeast, oil, sugar, salt and water respectively, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. In the composition of the dark kind dough one uses holy thistle seeds oil and oyster plant flour. Then, for the dough preparation, one performs extraction of anise with liquid nitrogen with separation of corresponding miscella containing the extract. Oyster plant is cut, dried in microwave field providing for oyster plant heating until temperature inside pieces makes 80-90°C for at least 1 hour, fried, then the fried oyster plant is impregnated with separated miscella with extract content of 0.04% of oyster plant weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of oyster plant and cryo-ground in the medium of released nitrogen. One mixes the produced flour with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the composition of the light kind dough one uses holy thistle seeds.

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