| 摘要 |
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 girasol flour produced in accordance with a specified technology, pressed bakery yeast, soya oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. ^ EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
