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, soya bean oil, phospholipids, sugar, salt, vanillin and water. The dark semi-product contains prime grade wheat flour and flavoured scorzonera flour produced according to specified technology, pressed bakery yeast, soya bean oil, sugar, salt, and water. One performs their 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.