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

FIELD: food industry.

SUBSTANCE: invention is intended for use in bakery products production. The method envisages preparation of light and dark dough semi-products. 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 chicory flour produced according to specified technology, pressed bakery yeast, margarine, sugar, salt, and water. One performs the semi-products proofing, alternate placing, twisting, proofing and baking.

EFFECT: invention ensures manufacture of a product with improved consistence and coffee taste tones and flavour with no coffee added to the formula.