| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to a technology for production of bakery products. The method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, margarine, 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, margarine, sugar, salt and water. Then one performs the semi-products proofing, alternate placing, twisting, final proofing and baking. ^ EFFECT: product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
