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

FIELD: food industry.

SUBSTANCE: method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured dandelion roots flour produced in accordance with a specified technology, pressed bakery yeast, linseed oil, sugar, salt and water, 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.