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

FIELD: food industry.

SUBSTANCE: method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, soya bean oil, phospholipids, sugar, salt, vanillin and water. Preparation of a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured yacon flour produced in accordance with a specified technology, pressed bakery yeast, soya oil, sugar, salt and water; one performs the semi-products proofing, alternate placing, twisting, proofing and baking.

EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula.