| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to bakery production. The method envisages preparation of light and dark dough semi-products. The light semi-product contains prime grade wheat flour, pressed bakery yeast, linseed oil, sugar, salt, vanillin and water. The dark semi-product contains prime grade wheat flour and flavoured girasol flour produced according to specified technology, pressed bakery yeast, linseed oil, sugar, salt, and water. The semi-products are preliminarily proofed, alternately placed, twisted, finally proofed and baked. ^ EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
