BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A21D2/36 

Abstract RU 2439907 C1

FIELD: food industry.

SUBSTANCE: method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, amaranth seed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured scorzonera flour produced in accordance with a specified technology, pressed bakery yeast, amaranth seed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking.

EFFECT: method allows to produce a product with improved consistency and coffee taste and flavour tones with no coffee added to the formula.

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RU 2 439 907 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2012-01-20Published

2010-09-10Filed