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

Abstract RU 2439973 C1

FIELD: food industry.

SUBSTANCE: method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, pumpkin seed 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, pumpkin seed oil, sugar, salt and water. Then one performs preliminary proofing of the semi-products, their alternate placing, twisting, final proofing and baking.

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

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RU 2 439 973 C1

Authors

Kvasenkov Oleg Ivanovich

Dates

2012-01-20Published

2010-08-31Filed