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 oyster plant 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.
Title | Year | Author | Number |
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BAKERY PRODUCT PRODUCTION METHOD | 2010 |
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Authors
Dates
2011-11-27—Published
2010-08-09—Filed