Process for the production of a ready to eat shelf-stable packaged focaccia

Abstract

A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activity (aw) comprised between 0.85 and 0.92, preferably 0.89, and blind holes on its surface having depth of at least 50% of the thickness of the focaccia. A process for the production of a ready-to-eat shelf-stable packaged focaccia is also described which comprises the steps of: a) preparing a dough for focaccia comprising, by weight based on the total weight of the dough, 40-60% flour, 20-35% water, 7-16% vegetable oils and / or fats and / or fractions thereof, of which 1-6% extra virgin olive oil, 0.5-4% yeast, 0.1-3% salt, 0-15% at least one organoleptically characterising ingredient; 0-0.1% at least one baking processing aid, 0-0.8% at least one emulsifier and 0-1.5% dietary fibres; b) extrusion of the dough thus prepared thus obtaining a plurality of sheets of extruded raw dough for focaccia, and subsequent lamination of the plurality of sheets of raw dough for focaccia thus obtaining a layer of laminated raw dough for focaccia; c) first leavening of the layer of laminated raw dough for focaccia thus obtained at a temperature comprised between 20 and 30° C.; d) shaping of the layer of leavened raw dough for focaccia thus obtained forming a plurality of blind holes on the surface of the dough and filling of the holes with a saline solution;

Description

FIELD OF APPLICATION[0001]The present invention relates to the technical area of the food industry and relates, in particular, to a ready-to-eat shelf-stable packaged focaccia. The present invention also relates to a process for the production of a ready-to-eat shelf-stable packaged focaccia.PRIOR ART[0002]Focaccia is a typical Italian bakery product obtained from the processing of a dough of soft wheat flour, water, extra virgin olive oil, yeast and salt, which is leavened and subsequently baked in an oven in an iron baking tray having a very low edge. The focaccia usually has a rectangular shape but can also be circular in shape.[0003]According to some recipes, the focaccia can also be flavoured with various ingredients, more traditionally onions, tomatoes, olives, rosemary, cheese and / or other ingredients, according to taste, which are incorporated in the kneading and / or lamination steps and / or placed on the surface of the focaccia.[0004]The focaccia is different from bread in th...

AI Technical Summary

Benefits of technology

The patent text describes a method for making a type of bread called focaccia. The process includes adding processing aids, emulsifiers, and dietary fibers to help keep the bread soft during storage. Olive oil is also added to control humidity and prevent the bread from getting too dry or too wet. The result is a bread that maintains its softness and texture throughout its shelf life. Additionally, the bread is oiled on the surface to give it a distinct flavor and appearance. Overall, this method produces a high-quality focaccia that is easier to prepare and store.

Problems solved by technology

Already a few hours after coming out of the oven, in fact, the focaccia undergoes a gradual migration of the humidity which reduces its fragrance and makes the structure chewy (and subsequently dry).

Moreover the oil undergoes a deterioration in quality which causes a loss of fragrance.

Of course, this imposes a limit in that it has to be purchased or prepared only a few hours prior to consumption.

As a consequence, these products impose yet another limitation with respect to the convenience of being able to have at one's disposal a focaccia ready for consumption at any time, in particular when an equipped kitchen is not available, for example in a work environment or when travelling.

This product must be stored in a chilled condition and thus is not shelf-stable.

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