BAKERY PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: one prepares the light semi-product containing prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water. One prepares darker semi-product the dough whereof contains flavoured yacon flour, prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt and water. One performs their proofing, alternate placing. Prior to baking the product is moulded by way of twisting the light and dark dough semi-products. One repeatedly performs proofing and baking of the semi-products.

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