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

FIELD: baking production.

SUBSTANCE: this invention provides preparation of light and dark dough, their handling, preliminary proofing, and alternative stack of various dough types, twisting, final proofing and baking. Both light and dark dough contain the following ingredients: extra wheat flour, compressed bakery yeast, butter, sugar, salt and water and extra wheat flour, flour from other vegetable stock, compressed bakery yeast, butter, sugar, salt and water correspondingly. Dark dough includes milk thistle oil and artichoke flour prepared by cinnamon extraction by liquid nitrogen with separation of corresponding miscella. Artichoke flour is made by its preparation, cutting and drying in a microwave field min. 1 hour before it has 20% of residual moisture at microwave field capacity providing artichoke heating up to 80-90°C inside, which is further roasted and cryogenically chipped in liquid nitrogen. Then artichoke is roasted, saturated with separated miscella (extract content is 0.04% of artichoke mass) with simultaneous pressure rise. Then pressure is relieved to an atmosphere value with simultaneous artichoke freezing and cryogenical chipping within liberated nitrogen, and further mixing with extra wheat flour in 1:5 to 1:13 ratio. Light dough includes milk thistle seed oil. Dough is prepared observing the following ingredients mass ratio with ±5% accuracy: 1) light dough includes extra wheat flour 100, compressed bakery yeast 4, flax oil 1.5, sugar 20, salt 1, vanillin 0.04, water for 35% moisture; 2) dark dough includes flour mixture 100, compressed bakery yeast 4, flax oil 1.5, sugar 15, salt 1, water for 35% moisture.

EFFECT: new bakery product has enhanced consistency with coffee flavour/odour without any coffee present in the recipe.

1 dwg