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

FIELD: food industry.

SUBSTANCE: invention relates to bakery products production technology. The method involves preparation of light and dark kinds of dough, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. In the composition of dark kind dough one uses linseed oil and scorzonera flour. Scorzonera flour is prepared by way of jeera extraction with liquid nitrogen with separation of corresponding miscella, scorzonera preparation, its cutting, drying in microwave field, frying, impregnation with separated miscella with extract content 0.04% of scorzonera weight with simultaneous pressure boost, depressurisation to atmospheric level with simultaneous freezing of scorzonera and its cryomilling in the medium of released nitrogen. The produced flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. The dough is prepared at the following components weight ratio with accuracy ±5%, for preparation of a piece of light kind dough: prime grade wheat flour - 100; pressed bakery yeast - 4; linseed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, for preparation of a piece of dark kind dough: flour mix - 100, pressed bakery yeast - 4, linseed oil - 1.5, sugar 15, salt - 1, water till moisture content is 35%.

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