BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2011 - IPC A21D8/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. 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 and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured scorzonera flour which is prepared by extraction of saffron (which mixture is produced in accordance with a specified technology), pressed bakery yeast, margarine, sugar, salt and water, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. All the components for production of light and dark kinds dough are taken at a specified ratio.

EFFECT: invention allows to produce a new bakery product with coffee flavour and aroma tones with no coffee content in the formula and improve consistency of the end product.