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, soya oil, phospholipids, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured yacon flour produced in accordance with a specified technology, pressed bakery yeast, soya oil, sugar, salt and water. Then one performs their preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking.

EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula.