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

FIELD: food industry.

SUBSTANCE: invention relates to bakery products production technology. The method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, margarine, phospholipids, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured scorzonera flour produced in accordance with a specified technology involving impregnation with corresponding miscella, pressed bakery yeast, margarine, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking.

EFFECT: invention implementation allows to produce a product which have improved consistency and coffee taste and flavour tones with no coffee added to the formula.