摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is intended for use in bakery products production. The method envisages preparation of light and dark dough semi-products. The light semi-product contains prime grade wheat flour, pressed bakery yeast, soya bean oil, phospholipids, sugar, salt, vanillin and water. The dark semi-product contains prime grade wheat flour and flavoured dandelion roots flour produced according to specified technology, pressed bakery yeast, soya oil, sugar, salt, and water. One performs the semi-products proofing, alternate placing, twisting, proofing and baking. ^ EFFECT: invention ensures manufacture of a product with improved consistence and coffee taste tones and flavour with no coffee added to the formula. |