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

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for bakery products preparation. The method envisages preparation of light and dark dough semi-products, their proofing, alternate placing, twisting, proofing and baking. The light semi-product contains prime grade wheat flour, pressed bakery yeast, margarine, phospholipids, sugar, salt, vanillin and water. The dark semi-product contains prime grade wheat flour and flavoured girasol flour produced according to specified technology, pressed bakery yeast, margarine, sugar, salt, and water.

EFFECT: produced product has improved consistence, coffee taste tones and flavour.