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

Abstract RU 2437421 C1

FIELD: food industry.

SUBSTANCE: 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, soya bean oil, phospholipids, sugar, salt, vanillin and water. The dark dough 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.

EFFECT: method enables production of a bakery product which have improved consistency and coffee taste and flavour tones with no coffee added to the formula.

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RU 2 437 421 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2011-12-27Published

2010-08-20Filed