Process for the production of a soft bakery product storable at room temperature
A baking and product technology, which is applied in the preservation of baked products, baked goods, and freshness of baked goods, etc., can solve problems such as difficulty in operation, deterioration of dough characteristics, and hardness.
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Embodiment 1
[0055] A baked product is produced using the method according to the invention.
[0056] First, semi-finished products for soft-dough baked goods are made. Semi-finished products were obtained from the dough prepared with the following ingredients.
[0057]
[0058]
[0059] The above percentages are understood as percentages by weight relative to the total weight of the ingredients.
[0060] Doughs were obtained from the dough ingredients described above by mixing in a fork-shaped dough kneader at variable mixing speeds. Specifically, the slow mixing step was performed for 3 minutes, followed by the fast mixing step for 20 minutes, followed by the slow mixing step for 4 minutes, for a total dough mixing time of 27 minutes. The dough was then divided and formed into hemispherical portions weighing 27 grams. These hemispherical sections were then processed to form the elongated shape typical of a small baguette with a length of approximately 105 mm.
[0061] Finally, ...
Embodiment 2
[0065] Example 2 (Croissant)
[0066]
[0067] Danish Pie Ingredients percentage(%) dough 75 Rolling margarine 25 total 100
[0068] The above percentages are understood as percentages by weight relative to the total weight of the ingredients.
[0069] The above dough ingredients are placed in a double-helix dough kneader to obtain a uniform dough, which is then placed in an extruder to obtain continuous sheet-like strips at the exit of the extruder, which are then fed to A multi-roll roller press in order to reduce the thickness of the strip.
[0070] The 16 layers of margarine are placed on the sheet by means of the apparatus and operations normally used to make Danish pastry. The resulting multi-triangular portion of the sheet from Danish pastry had a base of about 110 mm, a height of about 140 mm and a weight of about 45 grams. These triangular portions are thereafter rolled up to form a semi-finished product in the form of a croissa...
Embodiment 3
[0082]
[0083] Dough was made with the above ingredients and then rolled, resulting in a semi-finished product with 960 layers of dough.
[0084] The strip obtained from the semi-finished product had a length of 900 mm, a width of 28 mm, a height of 12 mm and a weight of 220 grams.
[0085] These strips were fermented at 30°C for 240 minutes in an environment with a relative humidity of 85%, and then baked in an oven at 190°C for 15 minutes. The strips were allowed to cool to room temperature (about 35 minutes). The flakes at this point had a moisture content of about 20%. Then 21 grams of a hydroalcoholic solution of flavoring agent (comprising an ethanol content of 10% relative to the total weight of the solution) was injected into each strip. This gave flakes with a moisture content of 27% by weight and a weight of 215 g.
[0086] The croissant was allowed to cool for 35 minutes until it reached 24°C. A number of croissants thus obtained were individually packaged i...
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