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 one uses prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water. The dark semi-product contains prime grade wheat flour and flavoured dandelion roots flour produced according to specified technology, pressed bakery yeast, linseed oil, sugar, salt, and water. One performs their preliminary proofing, alternate placing, twisting, final proofing and baking.

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