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

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery products production technology. The method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, margarine, phospholipids, sugar, salt, vanillin and water. Additionally the method involves preparation of the dark dough semi-product containing prime grade wheat flour and flavoured girasol flour produced according to specified technology, pressed bakery yeast, margarine, sugar, salt, and water. After preparation of the dough semi-products one performs their proofing, alternate placing, twisting, proofing and baking.

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