Industrial process for the continuous production of reverse laminated dough

Abstract

The present invention relates to an industrial process for the continuous or industrial production of food products based on reverse-laminated dough, and also to food products prepared according to the process.

Description

Technical Field

[0001] The present invention relates to an industrial process for the continuous production of inversed laminated dough, dough products obtained therefrom and food products such as pastry products based on the dough. Background Art

[0002] Bakery products are produced by multi-layer laminated dough systems. Usually, pre-made dough compositions are prepared by mixing and kneading all ingredients in a single step. The pre-made dough is then covered, and a layer of edible oil is wrapped around the bottom and top layers of the pre-made dough. The repeated unfolding and folding of the layered paste will produce a laminated system with alternating sheets of pre-made dough and edible oil. This is a standard process for obtaining bakery products. In industrial bakeries, edible oil (e.g., laminated edible oil, which may include butter, margarine or their blends) for making bakery dough is received in the shape of a block (block of 10kg to 25kg). A regular and continuous edible oil layer is produced from these blocks by using a so-called edible oil pump. The edible oil layer then follows the different unfolding and lamination steps in the method. Laminated edible oil is a water-in-oil emulsion. In the case where the water contained in the laminated edible oil is not accurately and correctly distributed, this can result in water being discharged during the extrusion process of the laminated edible oil. The discharged water causes viscosity, and thus quality problems and / or blockages to the production line are generated.

[0003] Inverted (thousand-layer) pastry, reverse pastry or reverse (thousand-layer) pastry (called "Feuilletage inversé" in French) has been used in a few French artisan bakeries to produce products based on thousand-layer pastry, such as "thousand-layer pie" and "king's cake". In recent years, some high-quality bakeries in France have begun to use this process to make leavened pastry products, such as croissants. The basic principle is the same as that in standard pastry processing: the multi-layer pastry dough system has alternating layers of edible oil and pre-made dough. However, the reverse pastry method as indicated by the name starts with a pre-made dough layer between two edible oil layers (that is, the edible oil is on the outside). After this first step, a large number of unfolding and folding steps are also used in reverse pastry processing to form multi-layer pastry dough. Another difference from standard pastry processing is that flour is introduced into the edible oil layer for reverse pastry processing. The edible oil mixed with flour is called kneaded butter (called "butter stick (beurre manié)" in French) and is prepared in advance in a planetary mixer using a "leaf-shaped" device. Artisan bakers currently use standard flour (usually the same flour as in the pre-made dough) in the kneading butter. The purpose of including flour in the kneading butter is to limit the stickiness of the kneading butter in the subsequent stages of processing. In order to obtain accurate layering, the artisan baker pays attention to the laminating table at each step of the process, especially in the first reduction step, so as to maintain the accurate alternation of the pre-made dough layer and the edible oil layer. The artisan baker can adjust the reduction step and can manually add floating powder when the edible oil layer begins to become sticky. Experienced bakers can also manually modify the cracks on one side by moving the block of kneading butter by hand. The remaining time between the reduction steps is also usually suitable for cooling and fluffing the layers to avoid defects in the layers. This process of reverse pastry is well known by high-quality professional artisan bakers to give a final product that is more regular, more curly, has a shorter bite and / or a texture that melts more easily in the mouth (more "melt-in-the-mouth").

[0004] However, this manual process of making inverted pastry is a very laborious job and cannot be simply extrapolated to a (semi-)industrialized continuous production process. In fact, the multi-layered dough of inverted pastry is more sensitive to handle than standard pastry dough and therefore creates many problems on industrial production lines (stickiness, line blockages, etc.).

[0005] The main problem when handling the multi-layer dough of inverted pastry is the very sticky nature of the edible oil layer on the outside of this dough. The sticky dough will cause dirt on the equipment used to reduce the thickness (reduction) of the multi-layer dough. When the multi-layer dough sticks to the equipment, the dough will quickly accumulate and block the entire production line. In addition, this dough accumulation will also damage the quality of the multi-layer dough system even at a low level and thus affect the quality of the final product (lack of stratification).

[0006] The outer edible oil layer needs to be plastic enough to follow all the reducing and folding steps without cracks and sticking. Avoiding stickiness or cracks in the edible oil layer is crucial to the final quality of the pastry.

[0007] The present invention aims to solve this problem by introducing some innovative and specific changes in the standard (batch / manual) production process for producing laminated dough, making it suitable for producing reverse laminated dough in a continuous manner on an industrial scale (substantially without manual intervention / adjustment of the production line). Summary of the invention

[0008] One of the objects of the present invention is to provide an industrial process for the continuous production of reverse laminated dough and derived products such as galettes, sheets, croissants or other food products based on leavened dough, leavened Danish pastry dough or puff pastry dough products which are more regular, crispier, have a shorter bite and / or have a texture that melts more easily in the mouth (more "melt-in-the-mouth").

[0009] After extensive laboratory and industrial testing, the inventors were able to find a solution to the "stickiness" problem, and the solution has determined the composition of special functional ingredients, adapted equipment and specific process parameters. The new method shown in this article reduces the stickiness of edible oil-dough-edible oil layered products, making them easier to process by industrial or continuous methods (essentially without manual intervention on the production line), thereby producing high-quality multi-layer pastry doughs, such as fermented or unfermented pastry doughs, Danish pastry doughs or phyllo pastry doughs.

[0010] Therefore, the present invention provides the following aspects:

[0011] Aspect 1. An industrial continuous process for producing tumble-laminated pastry dough, the process comprising the steps of:

[0012] i) preparing a laminated edible oil composition, the laminated edible oil composition comprising: an edible oil component and 0.1% to 40% by weight of a functional ingredient, wherein the functional ingredient is used to enhance the binding ability of water and edible oil and the viscosity of the laminated edible oil;

[0013] ii) preparing a dough premix (pre-dough) composition, and kneading the premix into a dough, wherein the dough premix (pre-dough) composition comprises water in an amount of between 40% and 70% by weight based on the flour;

[0014] iii) feeding the laminated edible oil and pre-dough mixture into a separate extruder;

[0015] iv) extruding the edible oil and the pre-made dough to obtain superposed sheets of edible oil, dough and edible oil such that the sheet of pre-made dough is located between two sheets of the laminated edible oil composition;

[0016] v) reducing the edible oil-dough-edible oil sheet by adding flour at the bottom of the edible oil-dough-edible oil sheet through one or more calibrators, optionally through a dusting device located before and / or after each of the one or more calibrators;

[0017] vi) folding the edible oil-dough-edible oil sheet multiple times to obtain a dough with multiple layers of inverted laminate;

[0018] vii) optionally allowing the tumbled multi-layer laminated dough to rest at a temperature of 0°C to 15°C for at least 30 minutes and up to 24 hours;

[0019] viii) reducing the tumbled multi-layer laminated dough into sheets between 40 mm and 2 mm, preferably into sheets below 10 mm, such as into sheets of 5 mm or less, by means of the one or more calibrators;

[0020] Wherein, during all steps, the turned multi-layer dough is maintained at a temperature between 0°C and 20°C, preferably the turned multi-layer dough is maintained at a temperature between 1°C and 15°C, such as between 2°C and 10°C.

[0021] The inventors have found that the use of a sufficient number of calibrators and adjusted process parameters can avoid tearing of the layers and preserve the gluten network formed in the dough. The calibrators also avoid excessive pressure on the dough, which causes moisture to be expelled, which can cause the tumbled laminated dough to stick to the production line and may cause cracking or tearing of the dough, uneven lamination, and blockage of the production line.

[0022] Furthermore, the use of specific types of flour for premixes and the use of functional ingredients in edible oil laminate compositions are important.

[0023] Ideally, the rheological properties of the dough premix and the laminating oil are similar enough that both can be easily extruded at the same speed and form a continuous oil-premix-oil sandwich or sheet.

[0024] Aspect 2. The method according to aspect 1, wherein the functional ingredient to be mixed into the laminated edible oil composition may have one or more of the following characteristics:

[0025] a) Sufficient water-holding capacity as measured by centrifugation (AACC 88-04). Standard method AACC N°88-04 allows the water-holding capacity of partially soluble particles to be measured. This is done at 2000 g for 10 minutes in the absence of excess water, as reported in Quinn and Paton 1979 (A practical measurement of waterhydration capacity of protein materials, Cereal Chem, 56(1) (1979) 38-40). Typically, the functional ingredient has a water-holding capacity equal to or greater than 0.8, preferably equal to or greater than 0.84, more preferably equal to or greater than 0.85, such as between 0.84 and 1, preferably greater than 0.85; and / or

[0026] b) a sufficient degree of gelatinization of the starch (if starch is present in the edible oil component). Preferably, when the starch is present in an amount between 10% and 35%, such as between 15% and 30% of the total weight of the edible oil composition. For example, when it is in an amount between 20% and 25%, the degree of gelatinization of the starch is at least 5%, such as between 9% and 15%, such as between 10% and 14%, such as between 11% and 15%, or between 12% and 14%. It will be understood that depending on the degree of gelatinization of the starch used, the amount of functional ingredients can be varied accordingly to achieve the same technical effect. A person skilled in the art will be able to calculate the corresponding sufficient amount of starch or wheat flour with different degrees of gelatinization.

[0027] In a preferred embodiment, the functional ingredient can be selected from: pregelatinized starch or wheat flour, such as pregelatinized wheat flour after heat treatment; colloids and fibers, such as dietary fiber, and the dietary fiber is selected from: non-starch polysaccharides and other plant components, such as cellulose, resistant starch, resistant dextrin, inulin, lignin, chitin, pectin, β-glucan and oligosaccharides.

[0028] Aspect 3. The method according to aspect 1 or 2, wherein the flour is selected from: wheat flour, or a blend comprising wheat flour, rye flour, spelt flour, durum wheat flour or semolina.

[0029] The flour used for the dough premix may preferably have one or more of any of the following characteristics:

[0030] a) Sufficient water absorption: One of the main characteristics of reverse pastry is that during the cooking process, the steam required for the pastry to unfold is generated by the free water contained in the cooking oil and the free water in the dough. At the same time, during the lamination process, some water is often released from the dough, which is a practical problem for the continuous industrial production of reverse laminated dough on an industrial scale. Advantageously, the flour has a water absorption of equal to or greater than 40, preferably equal to or greater than 45, 50 or 55, more preferably between 40 and 70, such as between 50 and 65, or between 45 and 65. It can be used with AACC 54-21.02 ( https: / / methods.aaccnet.org / summaries / 54-21-02.aspx ) adapted from the starch recorder (e.g. the starch recorder of Brabender) to measure the water absorption, wherein the water is 30°C, as described in the manual of the starch recorder of Brabender ( https: / / www.brabender.com / typo3conf / ext / cokcb2web / Resources / Public / Files / files.php? d=1&p=TURrd2pjeE9RMU16ellUVVltTXlETmlORXhPR2xNVFV ORGs9X01UWXhPMlp5.pdf ) as stated in .

[0031] b) The ratio between the toughness and extensibility of the flour can be expressed as the P / L ratio measured by a gluten tensile tester (such as Chopin's gluten tensile tester). Preferably, the dough or flour has a P / L lower than 1.2. In view of the use of the present invention, it is important that the flour has a high water absorption value and a P / L value lower than 1.2, preferably lower than 1.1, more preferably lower than 1.

[0032] Alternatively, the specific rheological properties of consistency and elasticity are evaluated by the BIPEA bread baking test (calibrated, standard NF V 03-716, December 2015). Typically, the consistency is equal to or greater than 7 and / or the elasticity is equal to or greater than 4, preferably the elasticity is equal to or greater than 7;

[0033] and / or

[0034] c) The flour used in the dough premix may have a higher protein content in certain preferred embodiments, such as a protein content of 10% or more, such as a protein content of 11% or more, more preferably a protein content of 12% or more, such as a protein content of 10% to 20%, preferably a protein content of 12% to 17%.

[0035] Aspect 4. The method according to any one of aspects 1 to 3, which is carried out on a semi-industrial scale or an industrial scale, and substantially no manual operation of the dough level is required, i.e., substantially no manual operation is required once the production line is started.

[0036] Aspect 5. The method according to any one of aspects 1 to 4, wherein the composition of the edible oil comprises between 12% and 40% by weight of the composition of the final tumbled multi-layer laminated dough.

[0037] Aspect 6. The method according to any one of aspects 1 to 5, wherein the dough premix further comprises one or more components selected from the following: sugar, gluten, improver, salt, yeast, sourdough, eggs and dairy ingredients, such as milk, milk powder, buttermilk, whey.

[0038] Aspect 7. The method according to any one of aspects 1 to 6, further comprising the step of fermenting or pre-fermenting the turned multi-layer laminated dough.

[0039] Aspect 8. The method according to any one of aspects 1 to 7, further comprising the step of freezing the inverted multi-layer laminated dough.

[0040] Aspect 9. A method according to any one of aspects 1 to 8, wherein the edible oil component in step i) is prepared before the method according to claim 1, and the edible oil component is optionally stored at a temperature of 15°C, such as a temperature between 0°C and 10°C, preferably a temperature between 2°C and 8°C for a period of time ranging from a minimum of 30 minutes to a maximum of 2 days or several weeks.

[0041] Aspect 10. An industrial production line for the continuous production of tumble laminated dough, the industrial production line comprising the following elements:

[0042] - one or two butter or edible oil pumps at the beginning of the production line, each of the one or two butter or edible oil pumps comprising: a first feeding device for adding edible oil to the pump; one or more horizontal screws and one or more vertical screws for kneading the edible oil; a second feeding device for continuously adding functional ingredients to the edible oil in a homogeneous manner, the second feeding device being located after the feeding device for the edible oil; and an extrusion device configured to uniformly form a butter or edible oil sheet;

[0043] - one or more dough extruders located at the beginning of the production line, the dough extruders being configured to uniformly form sheets of dough;

[0044] - the butter pump or the edible oil pump and the dough extruder are configured to form a continuous sheet of flip-laminated dough, the continuous sheet comprising a dough sheet included between two butter sheets or edible oil sheets, thereby forming a flip (or reverse) laminated dough sheet;

[0045] - one or more conveyor belts configured to continuously transport the sheets of tumble-laminated dough at a speed matching the speed of the extruder and edible oil pump;

[0046] - one or more dusting units located downstream of the butter pump and the dough extruder, the one or more dusting units being configured to provide flour on the tumble-laminated dough;

[0047] - one or more calibrators for stretching and reducing the sheet of tumble-laminated dough obtained;

[0048] - a folding device configured to fold the sheet of tumble-laminated dough several times to form a multi-layered sheet of tumble-laminated dough;

[0049] - one or more calibrators for stretching and reducing the obtained multilayer sheet of said tumble-laminated dough; optionally one or more flouring units, said optional one or more flouring units being located upstream of some or all of the calibrators, for providing flour on said tumble-laminated dough;

[0050] - One or more brushes to remove excess flour from the tumble-laminated dough at the end of the production line.

[0051] In one embodiment, the temperature of the tumbled multi-layer dough is maintained between 0° C. and 20° C., preferably between 1° C. and 15° C., such as between 5° C. and 15° C., by refrigerating different parts of the production line or by working in a sufficiently refrigerated area. Typically, the extruders, pumps and mixers in the production line can be refrigerated to avoid product temperature increases due to shearing.

[0052] Aspect 11. The production line according to Aspect 10 further comprises a cutting device, a rolling device and / or a forming device configured to prepare a final form or shape of the dough product or sheet, which is suitable for packaging and / or storage or (deep) freezing.

[0053] Aspect 12. The production line according to aspect 10 or 11, additionally comprising one or more resting areas to allow the dough to fluff between different processing steps, thereby avoiding damage to the gluten network.

[0054] Aspect 13. The production line according to any one of aspects 10 to 12, wherein the production line is a production line that substantially does not require human intervention during production.

[0055] Aspect 14. Use of a production line according to any one of aspects 11 to 13 in the production of unprocessed, flip-laminated dough food products, such as flip (or reverse) pastry or phyllo pastry dough products and sheets, Danish pastry products, flaky pastries, Jachnun-type pastries (an Israeli fried dough stick), Kubaneh-type pastries (a Yemenite Jewish bread), puff pastry, king cake, Viennese pastry, croissant, chocolate roll, half round pie or galette.

[0056] Aspect 15. A food product of raw or pre-fermented tumble-laminated dough obtained by the method according to any one of aspects 1 to 9, such as tumbled (or reversed) pastry or puff pastry dough products and sheets, Danish pastry products, flaky pastries, Jachnun-type pastries, Kubaneh-type pastries, puff pastry, king cake, Viennese pastry, croissant, chocolate roll, pie or galette.

[0057] Aspect 16. The method according to any one of aspects 1 to 9, wherein the final laminated dough product is frozen at a temperature between -12°C and -30°C, preferably for a period of between 20 minutes and 24 hours.

[0058] Aspect 17. The method according to any one of aspects 1 to 9, wherein the final laminated dough product is deep frozen (shock frozen) at a temperature between -18°C and -40°C, preferably frozen for a period of time between 2 minutes and 1 hour.

[0059] Aspect 18. The method according to any one of aspects 1 to 9, wherein the final laminated dough product is frozen by a freezing step carried out at a temperature between -12°C and -18°C, preferably for a period of time between 20 minutes and 24 hours, followed by a deep freezing step carried out at a temperature between -18°C and -40°C, preferably for a period of time between 2 minutes and 1 hour; or conversely, the final laminated dough product is frozen by a deep freezing step carried out at a temperature between -18°C and -40°C, preferably for a period of time between 2 minutes and 1 hour, followed by a freezing step carried out at a temperature between -12°C and -18°C, preferably for a period of time between 20 minutes and 24 hours. In one embodiment, the final laminated dough product is frozen by a freezing step carried out at a temperature between -18°C and -40°C, preferably for a period of time between 20 minutes and 24 hours.

[0060] Aspect 19. The method according to any one of aspects 1 to 9 or aspects 16 to 18, additionally comprising a baking step of the frozen product, preferably comprising a baking step carried out in an oven with or without steam, the oven being a conventional oven or a pulse air oven.

[0061] Aspect 20. The method according to aspect 19, wherein the baking step is performed at a temperature ranging from 140° C. to 200° C., preferably for a time period ranging from 12 minutes to 30 minutes.

[0062] Aspect 21. The method according to aspect 19 or 20, wherein before the baking step, the dough product is subjected to a fermentation step, a pre-fermentation step, a glazing step, or an egg battering step. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] Figure 1 .Schematic comparison of a conventional laminated dough and a reverse laminated dough in a lamination process. A depicts a conventional laminated dough. B depicts a reverse laminated dough. The dark arrows represent an unfolding or reducing step, and the white arrows represent a folding step. The steps are repeated to obtain a multi-layer product. The light grey sheets represent the laminated edible oil in (A) or the laminated edible oil with functional ingredients in (B), and the dark grey sheets represent the dough. It is clear that in A, the edible oil layer is sandwiched between two dough sheets or dough layers, while in B, the dough sheet is sandwiched between two edible oil layers. In A, the dough is on the outside of the multi-layer laminated dough, while in B, the edible oil layer is on the outside of the final product, i.e., the reverse multi-layer laminated dough.

[0064] Figure 2 Effect of adding functional ingredients to the edible oil component on the volume extension of croissants. Cross-section of baked croissants with variable amounts of functional ingredients: T1, 25% functional ingredients based on 13.6% pregelatinized flour in the edible oil component; T2, 12.5% ​​functional ingredients based on 13.6% pregelatinized flour in the edible oil component; T3, 0% functional ingredients based on 13.6% pregelatinized flour in the edible oil component.

[0065] Figure 3 .View of a sample of the cylindrical core in an unprocessed croissant prepared for X-ray analysis.

[0066] Figure 4. In the standard way ( Figure 4A ; T4 = non-reverse laminated dough) and the method according to the invention ( Figure 4B; T5) X-ray analysis of a cylindrical core made from a frozen raw croissant (side view of the core). The dough is shown as light grey and the edible oil is shown as dark grey. Clearly, in the edible oil layer of the croissant of T5, the functional powder can be clearly visualized as lighter spots in the darker edible oil layer.

[0067] Figure 5. X-ray analysis as in Figure 4, at 15 mm, magnified 1000 times (horizontal slice of the core). Figure 5A A horizontal slice through the core of a traditional croissant is depicted. Figure 5B A horizontal slice through the core of a croissant made according to the method of the invention is depicted. Figure 5B In the edible oil layer (croissant of T5), the functional powder can be clearly seen as lighter spots within the darker edible oil layer.

[0068] Figure 6 Volume development of baked croissants: handmade croissants made with non-reverse laminated dough (T6), handmade croissants made with reverse laminated dough with standard flour (T7), and handmade croissants made with reverse laminated dough with functional powder according to an embodiment of the present invention (T8). It is clear that the volume reduction achieved in the croissants of T7 by using standard flour in the reverse laminated dough relative to the standard croissants (T6) is compensated by using functional powder in the edible oil layer of (T8).

[0069] Figure 7. Hardness measurement of pure edible oil component (butter) Fig. 7A : Hardness, Maximum Force, and Figure 7B : hardness area), the edible oil component comprising a standard powder and the edible oil component comprising a corresponding amount of a functional powder according to the invention (in this case gelatinized starch). As can be seen on panels A and B, the hardness of the edible oil component comprising the functional powder is much higher than the hardness of the same edible oil component with the addition of a corresponding amount of the standard powder, and even higher than the hardness of the pure edible oil component. DETAILED DESCRIPTION

[0070] The present invention will be described with reference to particular embodiments, but the present invention is not limited to that shown in the claims. Any reference signs in the claims shall not be construed as limiting the scope. The terms or definitions below are provided only to aid in understanding the present invention. Unless expressly defined herein, all terms used herein have the same meanings as known to those skilled in the art. The definitions provided herein should not be construed as having a scope less than that understood by those of ordinary skill in the art.

[0071] It will be clear to those skilled in the art that, unless otherwise specified, all methods, steps, techniques and operations not specifically described in detail can be performed and have been performed in a manner known per se. Reference is also made, for example, to standard manuals, the general background technology mentioned above and the additional references cited therein.

[0072] Unless the context clearly dictates otherwise, the singular forms "a", "an", and "the" as used herein include both singular and plural references. When the term "any" is used in connection with an aspect, claim, or embodiment as used herein, the term refers to any single one (i.e., any one) of the aspect, claim, or embodiment being referred to, as well as all combinations thereof.

[0073] As used herein, the terms "comprising", "comprises" and "consisting of" are synonymous with "including", "includes" or "containing", "contains", and are inclusive or open-ended and do not exclude additional, unrecited components, elements or method steps. The terms also include the embodiments of "consisting essentially of" and "consisting of".

[0074] The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within the corresponding ranges as well as the recited endpoints.

[0075] As used herein, the term "about" used to refer to measurable values ​​such as parameters, amounts, time intervals, etc., means that variations of + / -10% or less, preferably + / -5% or less, more preferably + / -1% or less, and especially preferably + / -0.1% or less of the specified value are included, and from the specified value, as long as these variations are suitable for implementation in the disclosed invention. It will be understood that the value to which the modifier "about" refers is itself also specifically and preferably disclosed.

[0076] All references cited in this disclosure are expressly incorporated by reference.

[0077] For the purpose of the present invention, the term "laminated edible oil" as used herein includes any type of dairy-based butter or margarine (animal fat or vegetable oil-based) or a blend thereof, suitable for laminating dough. Suitable laminated edible oils need to have a tough and plastic texture because they need to be rolled, stretched and covered on the dough layer. This step can be carried out on an automatic system with an extruder by forming a laminated structure, which includes an overlying layer of an edible oil layer and a dough layer. In all cases, the laminated edible oil used herein is mixed with the functional ingredients defined herein to obtain a laminated edible oil composition. The laminated edible oil composition needs to have a melting point so that the dough layers can be kept separate during fermentation and initial baking. This functional ingredient can be present in an amount between 0.1% and 40% of the total weight of the laminated edible oil composition, such as an amount between 15% and 30%, such as an amount between 20% and 25%.

[0078] The amount of butter or margarine or blend thereof added to the final dough may represent between 15% and 40% by weight, for example between 20% and 30% of the total weight of the dough. The edible oil layer allows the product to unfold, the carbon dioxide exerting pressure between the layers. The edible oil layer on the outside of the laminated dough may result in an additional crust or flake to the product when baked.

[0079] The term "pregelatinized" when used in conjunction with a dough such as wheat flour or starch indicates that the flour has been heated to a certain extent, such as containing a certain degree of gelatinized starch, such as between 9% and 15%, such as between 10% and 14%, such as between 11% and 13%, such as about 12% gelatinized starch.

[0080] For the purposes of the present invention, the term "dough premix" or "predough" as used herein includes a mixture comprising flour and water and optionally other ingredients such as, but not limited to, sugar, gluten, improvers, salt, yeast, sourdough, eggs and dairy ingredients such as milk, milk powder, buttermilk or whey.

[0081] The term "improving agent" includes active ingredients that contribute to dough development and product shelf life. Non-limiting examples are: enzymes, emulsifiers or ascorbic acid.

[0082] For the purposes of the present invention, the term "reduction" as used herein includes the reduction of the thickness of the laminated dough sheet, usually accomplished by a calibrator or a sheeting machine. After folding, the laminated dough easily has a thickness of 4 to 7 cm, and in order to be used for, for example, phyllo pastry products, its thickness needs to be reduced to about 5 mm, or even less, before forming. This can be done using a series of calibrators with reducing openings, thereby producing a series of reduced laminated doughs in a gentle manner, i.e. without causing rupture or breakage of the gluten network and / or edible oil layer.

[0083] For the purposes of the present invention, the terms "inversion", "reversal" or "reversal" as used herein when used in connection with (laminated) dough or (Puff pastry) include multi-layer (Puff pastry) dough products starting from a dough layer that has been sandwiched between two layers of edible oil, and refer to the French term "Feuilletage inversé".

[0084] For the purposes of the present invention, the terms "industrial" or "semi-industrial" as used herein include any continuous process requiring little or no manual manipulation of the dough, i.e. a system that produces reverse multi-layer laminated dough products or sheets substantially completely autonomously. This is in contrast to manual process methods, which require the interaction (manual manipulation / adjustments) of a (manual) baker in order to complete the production stages of the dough.

[0085] For the purposes of the present invention, the term "extruder" as used herein includes any extrusion device capable of producing a thin layer or sheet of dough, edible oil or butter. It typically includes a thin opening or "mouth" through which the dough, edible oil or butter is pushed out of the pump onto a conveyor belt or another layer. For example, according to the present invention, a combination of three extruders can be used to create a sandwich bread of edible oil-dough-edible oil sheet. In some embodiments, the extruder includes a feed device for a dough premix, one or more vertical and / or horizontal screws and a kneading device.

[0086] For purposes of the present invention, the term "oil pump" or "butter pump" as used herein includes any type of pump that is capable of sufficiently compressing oil or butter so that it is plastic enough for thin sheets through an extruder.

[0087] For the purposes of the present invention, the term "dusting equipment" or flour "duster" as used herein includes any device that can dust or bring a thin layer of flour onto and / or underneath a laminated dough sheet in a continuous industrial process to reduce its stickiness.

[0088] For the purposes of the present invention, the term "conveyor" as used herein in connection with a production line for producing reverse laminated dough includes any conveying system capable of transferring a laminated dough sheet on the production line. It generally comprises a plurality of individual elements that connect other devices and equipment on the production line, such as extruders, calibrators, laminators or folders, etc. and that are capable of transferring the sheet to said subsequent elements.

[0089] For the purposes of the present invention, the term "calibrator" used herein in conjunction with a production line for producing reverse laminated dough includes any reducing device or sheeting device that uses a single roller to reduce the thickness of the dough. This is not to be confused with a multi-roller reducing device.

[0090] For the purposes of the present invention, the term "folding device" used herein in conjunction with a reverse lamination line refers to a device that can fold and stack reverse laminated dough sheets one or more times. There are different types of folding devices, sometimes also called "laminators", that produce asymmetric lamination or symmetric lamination. Lamination can be accomplished in different ways. For example, lamination is accomplished by stacking, which is accomplished by vertically advancing the dough sheets between a guide system that moves back and forth. During the cutting and stacking process, a cutter cuts the dough sheet into regular rectangular sheets, which are then stacked together. Alternatively, lamination can be accomplished by horizontal lamination, in which a conveyor belt with the dough sheets moves back and forth on the next conveyor belt, so that the layers are stacked.

[0091] The lamination step may be a progressive lamination, the dough passing through one or more calibrators, the space between the conveyor belt and the calibrator decreasing towards the subsequent calibrator. Preferably, at the end of the lamination step, the thickness of the dough is between 15 mm and 2 mm, preferably between 10 mm and 2 mm.

[0092] The term "tumble laminated dough" refers to a dough comprising a number of thin dough layers separated by laminating oils formed by repeated folding and rolling or by reduction of oil-dough-oil sheets. The folding may produce anything from 12 to 144 layers.

[0093] Non-limiting examples of laminated dough products are: croissants, Danish pastries, Viennese pastries, flaky pastries, Jachnun-type pastries, Kubaneh-type pastries, puff pastry, puff pastry, or puff pastry sheets for making galettes (French: "galette des Rois").

[0094] In the method of the present invention, one or more steps of cooling and / or resting of the laminated dough sheet may be introduced, so as to make the dough fluffy and easy to handle throughout the subsequent production steps. The cooling may preferably be performed until the temperature of the dough is between 0°C and 10°C, and preferably between 5°C and 10°C. The pre-made dough mix and / or edible oil composition including the functional ingredients may be cooled before extrusion. In particular, the edible oil composition including the functional ingredients may be prepared in advance and cooled before feeding the butter or edible oil pump. This may be stored in a refrigerated storage room for a few hours to a few days.

[0095] The method of the invention may comprise the steps of rolling, shaping and / or cutting the dough. For example, to prepare a croissant, the cutting step is carried out in the shape of a triangle, which is then rolled up on itself to give the desired shape, or sheets for use as sandwich bread may be cut.

[0096] Of course, it is also conceivable to cut the dough for the preparation of, for example, chocolate rolls or rolls or pastries with fruit or pudding fillings.

[0097] The method of the present invention may include a pre-fermentation step, wherein the shaped product can be fermented at a temperature range between 15°C and 35°C, preferably at a temperature range between 25°C and 30°C; at a sufficient relative humidity in a range between 60% and 90%, preferably at a sufficient relative humidity in a range between 65% and 80%; moisture-proof in a suitable environment; and fermented for a sufficient time in a range between 30 minutes and 3 hours, preferably for a sufficient time in a range between 1.5 hours and 2.5 hours.

[0098] In the optional step of freezing and / or deep freezing the raw food, the temperature is preferably between 12°C and 40°C for a period of 30 minutes to 1 hour. The food product can be frozen in its cut or shaped form or as a sheet. For example, the step is carried out in a freezing or deep freezer cabinet. This step allows the food to be stored for several hours to several months and can also maintain the shape of the food.

[0099] Advantageously, the freezing and / or deep freezing step in the continuous production may include:

[0100] - a freezing step carried out at a temperature between -12°C and 30°C, preferably for a period of time between 20 minutes and 24 hours, or

[0101] - a deep freezing (shock freezing) step carried out at a temperature between 18°C ​​and 40°C, preferably for a period of time between 2 minutes and 1 hour. In deep freezing, the core of the product reaches a temperature of -18°C, or

[0102] - a freezing step carried out at a temperature between 12°C and 30°C, preferably for a period of time between 20 minutes and 24 hours, followed by a deep freezing step carried out at a temperature between -18°C and -40°C, preferably for a period of time between 2 minutes, 3 minutes, 4 minutes, 5 minutes and 1 hour; or conversely, by a deep freezing step carried out at a temperature between -18°C and -40°C, preferably for a period of time between 2 minutes, 3 minutes, 4 minutes, 5 minutes and 1 hour, followed by a freezing step carried out at a temperature between -12°C and -30°C, preferably for a period of time between 20 minutes and 24 hours.

[0103] The method of the invention may also comprise a glazing step, preferably performed with eggs and or eggs with other ingredients. This glazing may be performed before or after the freezing and / or deep freezing step.

[0104] In a further step, preferably at a later stage, the raw, (pre)fermented or frozen or deep frozen food product can be baked in an oven. The oven used can be a conventional oven or a pulse air oven with or without steam. According to one embodiment, the baking step is carried out at a temperature in the range of 140° C. to 200° C., preferably for a period of 10 to 30 minutes. After baking, the baked food product thus prepared is ready for consumption.

[0105] Another object of the invention relates to raw, frozen or deep-frozen Danish or Viennese pastry or sheet based on sourdough, puff pastry or puff pastry dough produced according to the method of the invention, preferably selected from the following: Danish pastry, Viennese pastry, flaky pastry, Jachnun-type pastry, Kubaneh-type pastry, puff pastry or puff pastry sheet for making galette (French: "king cake"). Specific examples of the final product are rolls, croissants, chocolate, pudding, cream, fruit or jam filled pastries and chocolate rolls (chocolate cakes).

[0106] Another object of the invention relates to a baked food based on puff pastry or puff pastry dough produced according to the method of the invention, said food preferably being selected from the following: Danish pastry, Viennese pastry, flaky pastry, Jachnun-type pastry, Kubaneh-type pastry, puff pastry or puff pastry sheets for making galettes (French: "king cake"). Specific examples of the final product are rolls, croissants, chocolate, pudding, cream, fruit or jam-filled pastries and chocolate rolls (chocolate cakes).

[0107] The invention will now be further illustrated in more detail in a non-limiting manner in the Examples section.

[0108] Implementation

[0109] Materials and methods

[0110] Measuring the water absorption capacity of flour with amylograph

[0111] Following the AACC International method 54-21.02, constant flour weight procedure, water temperature 30°C (www.aaccnet.org), using a starch recorder from, for example, Brabender (Starch Recorder E), following the manufacturer's instructions. The principle is as follows: water and flour are mixed into a dough, rolled out and finally overmixed; water is added to a certain content to obtain a standard consistency of 500 Brookfield units (BU) and the water absorption can be analyzed according to the AACC 54-21.02 method.

[0112] Measuring the extensibility of dough with a gluten tensile tester

[0113] The extensibility of dough is measured with a gluten tensiometer (e.g. Chopin's). The principle is as follows: The gluten tensiometer measures the resistance of the dough to extension and how far the dough can be stretched. The dough sheet is inflated into a bubble by air pressure until it bursts, and the internal pressure in the dough bubble is recorded graphically on paper.

[0114] P is the maximum pressure, which is approximately equal to the resistance of the dough to stretching (toughness)

[0115] L is the average length of the bubble burst curve, which is approximately equal to the extensibility of the dough.

[0116] P / L is the balance between toughness and extensibility of dough

[0117] W: Surface under the curve; measures the strength of flour. The higher the protein content in the flour, the higher the W and the better the baking quality (larger volume) when it is fully kneaded and absorbed.

[0118] Water holding capacity of edible oil components

[0119] The functional ingredients to be added to the edible oil component need to have a sufficiently high water holding capacity and this can be measured by centrifugation according to standard AACC 88-04. The standard method AACC N°88-04 enables the water holding capacity of partially soluble particles to be measured. This is done at a centrifugation speed of 2000 g for 10 minutes in the absence of excess water, as reported in Quinn and Paton 1979 (A practical measurement of water hydration capacity of protein materials, Cereal Chem, 56 (1) (1979) 38-40).

[0120] Gelatinization degree of functional ingredients

[0121] Functional ingredients to be added to edible oil components need to have a sufficient degree of gelatinization in the presence of starch. This can be measured by the DSC method:

[0122] Sample preparation:

[0123] 7 mg of sample was weighed, and 21 μL of water was added to the capsule. The capsule was sealed and analyzed after standing at room temperature for 1 hour and 30 minutes.

[0124] analyze:

[0125] Under nitrogen, the temperature was increased from 25°C to 120°C at a rate of 3°C / min.

[0126] Reference is made to an empty capsule.

[0127] First, determine the enthalpy of the control sample, then determine the enthalpy of the pre-gelatinized sample. The ratio of the two samples can give you an indication of the degree of gelatinization.

[0128] Rheological properties of flour / dough: viscosity and elasticity

[0129] This can be assessed by the BIPEA bread baking test (calibrated, standard NF V 03-716, December 2015).

[0130] Example 1: Method for producing reverse laminated dough according to the present invention

[0131] Preparation of pre-made dough

[0132] Figure 2 The recipe for the croissant dough shown in is as follows:

[0133]

[0134]

[0135] The dough was produced by kneading 5' (speed 1) + 10' (speed 2).

[0136] Functional ingredients and edible oil components

[0137] Different amounts of pregelatinized starch powder having a degree of gelatinization of about 13.6% as measured by differential scanning calorimetry (DSC) as described above were added to butter containing 16% water:

[0138] T1: 25% functional ingredients in edible oil components,

[0139] T2: 12.5% ​​functional ingredients in the edible oil component,

[0140] T3: 0% functional ingredients in the edible oil component.

[0141] Test results:

[0142] The rheological properties of the dough and the water absorption capacity and dough extensibility of the flour used in this example were measured according to the method defined in this article, and the results are as follows:

[0143]

[0144]

[0145] Reverse lamination

[0146] In order to obtain reverse laminated dough, the reverse lamination method described in aspect 1 is carried out as follows:

[0147] i) preparing a laminated edible oil composition comprising: an edible oil component and a functional ingredient, preferably while avoiding temperature increase during preparation;

[0148] ii) preparing the composition of a dough premix (predough) as indicated above and kneading the premix into a dough;

[0149] iii) feeding the laminated edible oil and pre-dough mixture into a separate extruder;

[0150] iv) extruding the edible oil and the pre-made dough to obtain superposed sheets of edible oil, dough and edible oil such that the sheet of pre-made dough is located between two sheets of the laminated edible oil composition, preferably while avoiding temperature increases during preparation;

[0151] v) reducing the edible oil-dough-edible oil sheet by adding flour at the bottom of the edible oil-dough-edible oil sheet through one or more calibrators, optionally through a dusting device located before and / or after each of the one or more calibrators;

[0152] vi) folding the edible oil-dough-edible oil sheet multiple times to obtain a dough with multiple layers of inverted laminate;

[0153] vii) reducing said tumbled multi-layer laminated dough into a sheet of about 5 mm by said one or more calibrators, preferably during said step the dough is maintained at a temperature between 1°C and 20°C, such as between 5°C and 15°C;

[0154] Wherein, during all the steps, the turned multi-layer dough is maintained at a temperature between 1°C and 20°C, preferably, the turned multi-layer dough is maintained at a temperature between 5°C and 15°C.

[0155] Cutting, shaping and / or freezing

[0156] The reverse laminated dough sheet is industrially (continuously processed) cut into triangular pieces and rolled on a triangular basis to form croissant-shaped dough products. These products can be stored or frozen if desired or baked directly.

[0157] In this experiment, the croissants were frozen, fermented, and then baked at a temperature of about 180°C for 13 minutes.

[0158] result

[0159] exist Figure 2 The effect of adding functional ingredients in the edible oil component on the volume expansion of croissants is shown in Figure 1. The cross-section of baked croissants with different functional ingredient contents is shown: T1: 25% functional ingredients in the edible oil component, T2: 12.5% ​​functional ingredients in the edible oil component, and T3: 0% functional ingredients in the edible oil component.

[0160] like Figure 2 As shown, the addition of functional ingredients to the edible oil component, which is necessary to be able to produce reverse pressed dough on an industrial scale, i.e. in a continuous process, has a negative impact on the volume extension of the croissant. However, the functional ingredients enable the production of reverse multi-layer laminated dough by a continuous process, i.e. substantially without human intervention. The balance between adding functional ingredients to allow continuous production and reducing volume extension is very important.

[0161] Example 2: Analysis of croissants obtained by the method of the present invention and standard croissants

[0162] X-ray analysis of raw dough products

[0163] Croissants were produced in laboratory tests, i.e., in a non-continuous manner using either normally laminated dough (non-reversed), or reverse-laminated dough containing the functional ingredients disclosed herein.

[0164] Test 4 (T4) was a handmade croissant made using the general recipe of Example 1, using a standard laminated dough (non-inverted), without adding flour to the edible oil layer.

[0165] Test 5 (T5) is a croissant made using the general recipe of Example 1, that is, a croissant made using the reverse laminated dough method. The edible oil component contains 25% of a functional ingredient to reduce viscosity.

[0166] Cylindrical cores were sampled from deep-frozen raw croissants and analyzed by X-ray analysis (see Figure 3 ).

[0167] As can be seen from Figures 4 and 5, the X-ray analysis clearly shows that the edible oil layer structure of the two tested croissants is different, thus indicating that the unprocessed croissants ( Figure 4B and 5B (T5)) is different and can be compared to, for example, a raw croissant made by hand methods ( Figure 4A and Figure 5A The dough is light grey and the cooking oil is dark grey. It can be seen that in the cooking oil layer of the T5 croissant, the functional powder can be clearly seen as light spots in the dark cooking oil layer.

[0168] Volume measurements for baked croissants

[0169] Croissants were produced in laboratory tests, i.e. in a discontinuous manner using either plain laminated dough (non-reversed dough) or reverse-laminated dough using standard flour or functional ingredients (in this experiment gelatinized starch), to determine whether the functional powder has an effect on the volume development of the baked croissants.

[0170] Test 6 (T6): Handmade croissants, using the general recipe of Example 1, using standard laminated dough (non-inverted - see Figure 1 Part A), made without adding flour to the edible oil layer.

[0171] Test 7 (T7): Croissants were made using the general recipe of Example 1, i.e. using the reverse laminated dough method (see Figure 1 Part B) Croissants made with an edible oil component in standard flour to reduce viscosity.

[0172] Test 8 (T8): Croissants were made using the general recipe of Example 1, i.e. using the reverse laminated dough method (see Figure 1 Part B), a croissant made with the edible oil component in the functional ingredients is used to reduce the viscosity.

[0173] The volume increase and expansion of the baked croissants (see Example 1) were measured. Figure 6 It can be seen that the volume expansion of the T8 croissant (using functional powder in reverse laminated dough) is greater than that of T7 (using reverse laminated dough but standard flour), which can be attributed to the use of functional powder. When the volume expansion of the T8 croissant is compared, it is almost as good as the standard handmade croissant (T6) produced with conventional laminated dough (non-reverse), (see table below).

[0174] Test No. Specification. Volume (ml / 100g) % relative to T6 T6 466 100％ T7 417 89.5％ T8 450 96.6％

[0175] Example 3: Hardness analysis of edible oil components used for lamination

[0176] The hardness of the edible oil components shown below was tested using a TA.XT2 texture machine (eg Texture Technology Inc.) according to the manufacturer's instructions. The samples were stored at 8°C + / - 1°C for 1 night.

[0177] Flour or powder Butter (5℃ cube) butter 0 500 Butter + standard flour 125 375 Butter + functional powder 125 375

[0178] All samples were blended in a blender for 5'.

[0179] The parameters of the modulators used for the analysis are as follows:

[0180]

[0181]

[0182] The results are depicted in Figure 7 and show that the hardness (A: hardness maximum force, B: hardness area) of the edible oil component (in this case gelatinized starch) comprising the functional powder according to the present invention is much higher than the hardness of the same edible oil component with the corresponding amount of standard flour added, and even higher than the hardness of the same edible oil component without the addition of flour. This is important because it explains why the functional powder imparts the following properties to the edible oil component: making the edible oil component easy to handle in a continuous production line, making it more suitable for reverse lamination, i.e. where the edible oil layer is on the outside of the dough.

Claims

1. An industrial continuous process for producing tumble-laminated pastry dough, the process comprising the steps of: i) preparing a laminated edible oil composition, the laminated edible oil composition comprising: Edible oil component and 0.1% to 40% by weight of functional ingredients, the functional ingredients are used to enhance the binding ability of water and edible oil and the viscosity of laminating edible oil, wherein the functional ingredients have the ability to pass the standard method AACC N o 88-04 A water holding capacity equal to or greater than 0.8; ii) preparing a dough premix composition and kneading the premix into dough, wherein the dough premix composition comprises water in an amount of 40% to 70% by weight of flour; wherein the flour has: a) a water absorption capacity equal to or greater than 40, measured using a standard starch determination recorder according to a method adapted from standard AACC 54-21.02, wherein the water is at 30° C., b) a ratio between toughness and ductility below 1.2 as measured by a gluten tensile tester, c) 10% or more protein content, or a combination of the above; iii) feeding the laminated edible oil composition and the dough mixture into separate extruders; iv) extruding the laminated edible oil composition and dough mixture to obtain superposed sheets of edible oil, dough and edible oil, such that an edible oil-dough-edible oil sheet of dough is located between two sheets of laminated edible oil composition; v) reducing the oil-dough-oil sheet by passing it through one or more calibrators; vi) folding the edible oil-dough-edible oil sheet multiple times to obtain a dough with multiple layers of inverted laminate; vii) reducing the tumbled multi-layer laminated dough into sheets between 40 mm and 2 mm; Wherein, in all the steps, the temperature of the turned multi-layer laminated dough is maintained between 0°C and 20°C.

2. The method according to claim 1, wherein: Step v) comprises: a lamination step or a cutting and stacking step.

3. The method according to claim 1, wherein: The reduction of the edible oil-dough-edible oil sheet is obtained by adding flour at the bottom of the edible oil-dough-edible oil sheet by means of a dusting device located before and / or after each of the one or more calibrators.

4. The method according to claim 1, further comprising the following step between steps vi) and vii): The tumbled multi-layer laminated dough is rested at a temperature between 0°C and 15°C for at least 30 minutes and up to 24 hours.

5. The method according to claim 1, wherein: The functional ingredients to be mixed into the laminated edible oil composition are selected from the following: pre-gelatinized wheat flour or starch, colloids and dietary fibers.

6. The method according to claim 1, wherein: The flour is selected from wheat flour, or a blend comprising wheat flour, rye flour, spelt flour, durum wheat flour or semolina.

7. The method according to claim 1, wherein: The flour used for the dough premix has a water absorption capacity between 40 and 70, measured with a standard amylograph according to a method adapted from standard AACC 54-21.02, wherein the water is at 30°C.

8. The method according to claim 1, wherein: The flour used in the dough premix has a toughness to extensibility ratio (P / L) of less than 1.2 as measured by a gluten tensiometer, where P is the maximum pressure and is approximately equal to the resistance of the dough to extension, and where L is the average length of the bubble rupture curve and is approximately equal to the extensibility of the dough.

9. The method of claim 1, performed on a full industrial scale with substantially no human intervention on the production line.

10. The method according to claim 1, wherein: The composition of the edible oils comprises between 12% and 40% by weight of the composition of the final tumbled multi-layer laminated dough.

11. The method according to claim 1, wherein: The dough premix further comprises one or more components selected from the group consisting of sugar, gluten, improvers, salt, yeast, sourdough, eggs and dairy ingredients.

12. The method according to claim 1, further comprising the step of fermenting and / or freezing the tumbled multi-layer laminated dough.

13. The method according to claim 1, wherein: The edible oil component in step i) is prepared prior to the method according to claim 1 and the edible oil component is stored at a temperature of maximum 15°C for a period of minimum 30 minutes up to several weeks.

14. A production line suitable for carrying out the method according to claim 1, comprising the following elements: - one or two butter pumps or cooking oil pumps at the beginning of the production line, each of which comprises: a first feeding device for adding edible oil to the pump; one or more horizontal spirals and one or more vertical spirals for kneading the edible oil; a second feeding device for continuously adding the functional ingredient to the edible oil in a homogeneous manner, the second feeding device being located after the feeding device for the edible oil; and an extrusion device configured to uniformly form a butter sheet or an edible oil sheet; - one or more dough extruders at the beginning of the production line, comprising: a feeding device for a dough premix; one or more vertical and / or horizontal screws; and an extrusion device configured to form a butter sheet uniformly; - the butter pump or the cooking oil pump and the dough extruder are configured to form a continuous sheet of tumble-laminated dough, including causing a dough sheet to be included between two butter sheets or cooking oil sheets, thereby forming a sheet of tumble-laminated dough; - one or more conveyor belts configured to continuously transport the sheets of tumble-laminated dough at a speed matching the speed of the extruder and edible oil pump; - one or more dusting units located downstream of the butter pump and the dough extruder, the one or more dusting units being configured to provide flour on the tumble-laminated dough; - one or more calibrators for stretching and reducing the sheet of tumble-laminated dough obtained; - a folding device configured to fold the sheet of tumble-laminated dough several times to form a multi-layered sheet of tumble-laminated dough; - one or more calibrators for stretching and reducing the obtained multilayer sheet of said tumble-laminated dough; - One or more brushes to remove excess flour from the tumble-laminated dough at the end of the line.

15. The production line according to claim 14, further comprising a cutting device, a rolling device and / or a forming device configured to prepare the final form or shape of the dough sheet.

16. The production line according to claim 14, further comprising one or more powdering units, one or more powdering units being located upstream of some or all of the calibrators for providing flour on the tumble-laminated dough.

17. The production line according to claim 14, wherein: All components are reacted at a temperature ranging between 0°C and 20°C.

18. The production line according to claim 14, wherein the production line is a production line that substantially does not require human intervention during production.

19. Use of a production line according to claim 14 for producing raw tumble-laminated dough food products.

20. The use according to claim 19, wherein The raw tumble-laminated dough food products are tumbled or puff pastry dough products and sheets, Danish pastry products, flaky pastries, Jachnun-type pastries, Kubaneh-type pastries, puff pastry, King's cake, Viennese pastry, croissants, chocolate rolls, pies or galettes.

21. Use of the production line according to claim 14 and the method according to claim 1 for producing a raw tumble-laminated dough food product.

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