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

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. One prepares the dark semi-product containing prime grade wheat flour and flavoured scorzonera flour produced according to specified technology, pressed bakery yeast, linseed oil, sugar, salt, and water. 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.