BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: one prepares a light semi-product containing prime grade wheat flour, pressed bakery yeast, margarine, phospholipids, sugar, salt, vanillin and water. Dough for the darker semi-product contains a mixture of prime grade wheat flour and flavoured girasol-sunflower flour produced according to specified technology at a ratio of 1:5 - 1:13, pressed bakery yeast, margarine, sugar, salt, and water. One performs their proofing, alternate placing. Prior to baking the product is molded by way of twisting the light and dark dough semi-products. One repeatedly performs proofing and baking of the semi-products.

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