Packaged baking pre-product

Abstract

The invention relates to a baking pre-product comprising a dough, which is suitable as a leavening agent, and to which protein is added, in particular in the form of gluten, in order to form a dough product. It also comprises a liquid in which the dough is partially or totally immersed. The dough can be, in particular, a sourdough.

Description

[0001] PACKAGED BAKING PRE-PRODUCT

[0002] The invention relates to a baking precursor, i.e. a product which can be used for baking bread or the like by being added to flour and possibly other ingredients. It particularly relates to a precursor for baking sourdough bread. There are various options for producing sourdough bread. Particularly good results are achieved using a so-called dough mother (also called 'starter' or 'mother dough') made from spontaneous sourdough, which serves as the base dough. A disadvantage is the considerable effort required for preparing and regularly feeding (also called 'refreshing') the dough mother. Even preparing the dough before the actual baking process is complex and time-consuming. In addition, sourdoughs, especially spontaneous sourdoughs, usually have to be refreshed over several phases, which is a complex process before they can be used with sufficient leavening power.For all these reasons, inactive dry sourdoughs or dried active sourdough cultures, which are available ready-to-use, are often used. However, in terms of leavening capacity and the taste of the bread, these cannot compare to non-dried spontaneous sourdough.

[0003] Dry or liquid sourdough (often called sourdough extract) purchased from grocery stores is usually significantly reduced in microbial content or completely dead, and only serves an aromatic and acidifying function, but no longer possesses any leavening power. Yeast must always be added to doughs made with this seasoning.

[0004] DE 10 2021 100 055 A1 describes a method for producing a baked product. A baking mix and a raising agent are stored in dried form in a film-like package—e.g., a bag. To produce the product, liquid is added, the package is resealed, and the dough is kneaded. The dough is then allowed to rise and baked. WO 2020 / 240436 A1 specifically concerns the preparation of panettone. A pre-dough (biga) is prepared by mixing ingredients, including Manitoba flour and natural yogurt, along with yeast, and is refreshed twice. CN107874096 A relates to a method for producing sourdough-based rolls (steamed buns). A Lactobacillus powder is used, a solution is created from it, and then - after adding flour - a sourdough is kneaded, which can ferment and is then baked in steam to form rolls.FR 2 606 973 relates to the production of deep-frozen sourdough ready-baked products. Ingredients are mixed, the resulting dough is then allowed to rise at 20-25°C, divided, and then allowed to rise again at 30°C to 40°C with high humidity. It is then soaked in a brine bath and deep-frozen. EP 0 727 143 A1 relates to a so-called "improver composition" for making a dough. Further additives are necessary for dough production, with EP 0 727 143 A1 mentioning, among other things, gluten as such an addition. WO 2015 / 071854 A1 teaches the production of a (first) pre-dough from a sourdough, legume proteins (instead of gluten), and spelt flour. This is mixed with a (second) wheat flour pre-dough; both pre-doughs ferment before being combined. US 11 178 880 B2 concerns the production of a pizza dough based on a biga pre-dough.Finally, CN 108 486 020 A apparently concerns certain Lactobacillus bacteria and their use for fermenting food. It is apparently mentioned that the particular bacterium is suitable for producing sourdough using gluten-rich flour.

[0005] None of these documents discloses a precursor product for the production of baked goods that would be suitable for the production of sourdough bread and similar baked goods without incurring disadvantages such as high expenditure of time, repeated refreshing of the dough or inferior quality.

[0006] It is therefore an object of the present invention to provide a precursor product for the production of baked products which overcomes at least some of the disadvantages of the prior art, which is easy to handle, and which reliably enables the production of high-quality baked products.

[0007] This task is solved by a baking intermediate containing a dough, in particular a sourdough. The dough is suitable as a raising agent, i.e. it is suitable for triggering a fermentation process (more precisely: a fermentation process; the process can include an anaerobic fermentation and an aerobic process) when mixed with at least flour and liquid. A raising agent is required for the baked product (generally bread) to rise before and during baking. However, sourdough generally serves not only as a raising agent but also as an acidifying agent and flavoring agent. It also keeps the bread fresh, prevents mold, and, in particular, makes rye flour bakeable by acidifying the dough.

[0008] The fact that the dough is suitable as a leavening agent means that it contains the lactic acid bacteria and yeasts required for fermentation as active microorganisms. This means that to trigger the fermentation process of the bread dough, only flour and possibly liquid need to be added. The addition of another leavening agent, such as baker's yeast, is not excluded, but is also not required. Wild yeast (which is obtained from so-called yeast water, which is obtained, for example, from fruit) is also an optional ingredient in the dough.

[0009] The pre-baked product is characterized by the fact that it comprises a dough product which, in addition to the finished, i.e. fermented sourdough, has an addition of a protein, in particular gluten, specifically wheat gluten, spelt gluten or ancient spelt gluten, mixed into the sourdough. As an alternative to gluten, treated or untreated so-called wheat protein isolates (WPIs) can also be used for the addition of protein. Like wheat gluten, these are wheat proteins. However, with a protein content of typically 90%, they have an even higher protein content; in comparison, the protein content of dry gluten is at least 75%, typically around 80%. A commercially available wheat protein product is GemPro® Plus or GemPro® Prime-E from the Manildra Group (USA).

[0010] The fermented dough and the added protein together form a dough product. This can take the form of one or more lumps.

[0011] In this text, "dough product" refers to the portion of dough modified by the addition of protein, in particular gluten. The "bakery pre-product" is the ready-to-sell product, which comprises the dough product and will also contain other components, namely the packaging, the liquid, and any other ingredients located inside the packaging. The fact that the protein is added to the dough means that it is present in addition to the proteins already present in the grain, and thus in the flour, from which the dough is made. The protein content of the dough product may, in particular, be at least 50%, at least 70%, at least 80%, or at least 100% (i.e., at least twice as high) higher than the protein content of the dough without the added protein, i.e., also at least 50%, at least 70%, at least 80%, or at least 100% higher than a mixture of the flour and water present in the dough.The gluten content can, for example, be at least 15% or at least 20% based on the dry matter of the dough product and / or at least 10% based on the total mass of the dough product, which is significantly higher than the gluten content of untreated flour or bread dough. The addition of dry gluten to strengthen the dough product in relation to the amount of flour corresponds to at least 15% or at least 20% or even at least 25% or at least 30%, for example approx. 40%, which is significantly higher than the usual amounts of dry gluten added to baking flours for quality control, which typically amount to a maximum of 5%. The result is a gluten-flour mixture with at least 80% higher and usually at least twice as high a protein content as conventional baking flours and / or, for example, at least twice as high a protein content as the flour in the baking precursor product before the addition of gluten.

[0012] In some embodiments, the gluten addition includes both wheat gluten and spelt gluten and / or ancient spelt gluten. The choice of mixing ratio influences the mechanical and rheological properties of the dough product.

[0013] Gluten can also be specifically divided into "gliadins" (prolamin fraction) and "glutenins" (glutelin fraction), and these fractions can be mixed again in a suitable ratio that deviates from the naturally occurring composition. As an alternative to gluten, or in addition to it (e.g., as an additive to gluten), treated or untreated wheat protein isolates (WPIs) can also be used as a protein additive. Like wheat gluten, these are wheat proteins. However, with a protein content of typically 90%, they have an even higher protein content; in comparison, the protein content of dry gluten is at least 75%, typically around 80%. A commercially available wheat protein product is GemPro® Plus or GemPro® Prime-E from the Manildra Group (USA).

[0014] In some embodiments, the dough product can also consist of gluten-free ingredients, i.e. a gluten-free sourdough, and be solidified by adding a gluten-free protein, e.g. rice, pea, soy, carob, hemp, lupin or oat protein.

[0015] In addition to the dough product with the added protein, the pre-baked product also contains a liquid in which the dough product is partially or completely immersed. This liquid keeps the dough moist and can regulate its moisture content and possibly other properties, such as its salt content.

[0016] The dough product, which may be in the form of one or more lumps, is arranged within the packaging and is fully or partially surrounded by the liquid and fully or partially immersed in it. The dough product (the one or more lumps) is, in particular, present loosely in the packaging, as is the liquid—similar to one or more mozzarella lumps immersed in water, as is available in supermarkets. It is also possible for the pre-baked product to comprise several—for example, two—portions of the dough product, each fully or partially immersed in the liquid, and comprising doughs of different compositions, with at least one of the doughs being suitable as a leavening agent. This can enable optimization of the final baked product, including in terms of flavor.

[0017] The packaging can, in particular, be closed packaging, i.e., packaging that also allows the bakery product to be transported without the liquid leaking or otherwise escaping. It can be sealed in the sense that unnoticed opening is impossible—for example, opening can be irreversible, e.g., requiring the irreversible removal of a lid or the irreversible tearing of the packaging.

[0018] The liquid can, in particular, be a brine. On the one hand, brine provides microbiological protection for the sourdough. On the other hand, salt can stabilize the natural sourdough by inhibiting yeast growth and thus preventing the sourdough from becoming too stale (cf. the so-called 'Monheim salt-sour process'). Another advantage is that salt is required for the bread being baked anyway, which can, for example, be provided in the brine in just the right amount. Furthermore, salt promotes the cross-linking of the gluten network on the surface of the dough product, which leads to additional firmness of the dough product.

[0019] The salt content of the brine can range from 0% to 10%, from 1% to 5%, or from 1.5% to 4.5%, especially from 2% to 4%. The salt content depends primarily on the dough yield (water to flour) and the salt content of the dough itself. The information here refers to the ready-to-bake dough, which is prepared with the addition of flour from the pre-baked product.

[0020] Typically, salt is added to flour at a dosage of 1.8 - 2.4%.

[0021] In addition to a salt content between 0% and 10%, the brine can also be more concentrated and contain correspondingly less water, with a salt content of up to 25% or even more being possible. A baking precursor with a highly concentrated brine can be particularly interesting if weight is to be minimized and / or if adding water for dough production is an option anyway, for example, if the baking precursor is a B2B product.

[0022] In some embodiments, the liquid can be yeast water with or without salt. The yeast contained in the yeast water can further improve the rising ability of the resulting bread dough after mixing with the dough suitable as a raising agent and the flour.

[0023] In another embodiment, the liquid can contain other ingredients besides water, for example, flour. It is particularly possible for the liquid itself to be a very liquid dough, for example, a pre-dough or sourdough, with or without salt.

[0024] In particular, the dough with the added protein is not directly wrapped in a plastic film attached to the dough, but rather is in the form of a dough product in the form of at least one body (lump) – as already mentioned, several portions can each form a body – with the surface formed by the dough product itself and capable of direct contact with the liquid. This allows for liquid equilibration and, in some embodiments, even a certain degree of gas exchange with the environment.

[0025] This approach is based on the following insight: A baking precursor in the form of a pre-fermented dough, especially sourdough, as a leavening agent has the advantage of triggering true fermentation of the desired type when kneaded with flour and liquid. In contrast to the aforementioned sourdough extract, such a baking precursor has real leavening power and can be used to prepare high-quality baked goods without the effort of maintaining a sourdough starter over long periods of time, for example, weeks or months.

[0026] However, if such a baking intermediate product is to be available commercially, it must be kept fresh for at least a longer period of time, for example up to 20 days, between production and use. Keeping a dough product fresh as a baking intermediate product is a challenge. In particular, storage in a water bath would be sensible in itself, as it keeps the dough product moist and excludes oxygen. However, according to the state of the art, this is a priori only possible if the sourdough is only kept for a short time and is firm, i.e. with low hydration (low dough yield, TA<180) and has only been fermented for a short time. A more liquid, well-fermented sourdough could not be stored in a water bath, as it would mix with the water and dissolve in it.However, the requirement for a short and firm dough fermentation of the type described has disadvantages: With longer fermentation, a significant increase in volume occurs. Furthermore, the surface becomes more porous due to gas evolution. The quality of the sourdough is also determined by the ingredients, the temperature, the fermentation, and the ratio of water to flour. Accordingly, the possibilities for fermentation are limited with firm sourdoughs. Firm dough fermentation therefore places strict limits on the properties and quality of the initial baked product, which is why storage in a water bath is not feasible for a sourdough product intended for direct use as a starter, according to the current state of the art.This is exemplified in the aforementioned DE 10 2021 100 055 A1, which provides a dedicated cavity within a package for the liquid, which is only added to form the dough, after which the liquid is absorbed - in contrast to the procedure according to the invention with a dough product that is stable for days due to the addition of protein and is fully or partially immersed in the liquid.

[0027] It turns out that the inventive procedure of adding protein, in particular gluten, specifically wheat gluten, spelt gluten, or ancient spelt gluten, solves the problem. The addition of gluten leads to virtually no or no fermentation in the already fermented sourdough, meaning it provides no nutrition for the dough and does not restart the fermentation process after addition. It has the further advantage of strengthening the gluten network, which prevents it from dissolving during storage in the liquid. This also allows doughs, especially sourdoughs, with a significantly higher liquid content, i.e., a significantly higher dough yield, to be significantly solidified after fermentation and then stored in the aqueous liquid (water, brine).If gluten is used to add protein, the declaration of the flour and / or bread does not need to be expanded – the dough product is free of additives, with the possible exception of additives present in the baking flour used and which are permitted for use in baking flour, e.g., barley malt flour, acerola powder, or other suitable foodstuffs with a high natural content of ascorbic acid. The addition of gluten does not have any disadvantages in terms of dough rheology or baking quality; in fact, it is even beneficial when later mixed with and used with untreated flour. Gluten does not need to be declared as an additive in untreated flour, or does not need to be declared additionally. By adding protein to the sourdough, the brine and sourdough are barely mixed within the packaging.On the one hand, this simplifies handling, as the addition of protein means that the dough is neither semi-liquid nor sticky, but rather plastically deformable and essentially dimensionally stable, as well as being easy to handle by hand, similar to mozzarella or the like. On the other hand, it improves shelf life. The fact that the sourdough and brine are not mixed also means that the salt content of the brine remains high and the pH of the sourdough remains low. Both are microbiologically advantageous. The salt in the brine also promotes the cross-linking of the protein, particularly gluten, and thus makes the dough product even firmer, at least on the surface, which is also advantageous for storage. If the added protein is in the form of gluten, the baking intermediate can generally be used together with untreated flour, i.e. flour without the addition of dry gluten.

[0028] The addition of protein, particularly gluten, can be adapted to the ratio between flour and water in the dough product. It has been shown that even relatively small amounts are sufficient to significantly strengthen the dough after fermentation and to enable subsequent storage in liquid, since proteins, particularly gluten, form networks and can thus absorb and bind water relatively efficiently. For example, for 50g of sourdough with a TA of 200 (i.e., a flour-water ratio of 1:1), an addition of dry gluten of approximately 10g may be sufficient. Assuming that approximately 500g of flour is added to the 50g of sourdough to prepare the baked product, the 10g corresponds to only 2% of the flour quantity, which is the same amount added as is typically present—directly in the flour mix—when using treated flour, such as that sold for baking bread, instead of untreated flour.In other words, only as much gluten needs to be added as is required for a standard addition to the baking process anyway. An alternative example uses 75 g of sourdough with a TA of 200, also with a dry gluten addition of approximately 10 g. In this example, the 10 g of dry gluten added corresponds to only approximately 2% of the flour quantity, which is also the amount typically present—directly in the flour mixture—when using a treated flour.

[0029] With a lower sourdough starter's dry matter content, the dry gluten addition can be somewhat lower, for example, between 1% and 2% (again, based on the flour content of the baked product; the percentages in this text are always percentages by mass), while with higher dry matter contents, it is somewhat higher. In general, the dry gluten addition can be between 0.5% and 4%, or between 1% and approximately 3.5% or 3% of the flour content of the baked product.

[0030] "Gluten" refers to the gluten protein mixture found in and obtained from certain types of grain – particularly wheat, or, for example, spelt or ancient spelt – which forms a three-dimensional, elastic structure when combined with water. Gluten is an important component of most breads, forming the framework for the baked product and ensuring the ability to retain gas for the carbon dioxide produced by the raising agent – ​​many doughs are bakeable only because of the gluten. Gluten can be obtained from wheat flour or other types of grain through suitable, particularly industrial, separation processes. By definition, gluten is a mixture of glutenins and prolamins (prolamins from wheat are called gliadins).

[0031] The dough suitable as a leavening agent in the pre-baked product can, in particular, be a sourdough starter. This starter contains, in addition to flour and water, a culture of lactic acid bacteria and yeast. The homofermentative (lactic acid-producing) and heterofermentative (lactic and acetic acid-producing) lactic acid bacteria, and possibly also acetic acid bacteria, cause fermentation, producing lactic acid and possibly (in smaller amounts) acetic acid. The pH of the sourdough starter is generally between 3 and 5, in particular a value of at least 3.2, at least 3.5, or at least 3.8, and at most 4.4 or 4.3, for example, between 4 and 4.2.

[0032] The ratio of flour to water in a sourdough starter can vary greatly, ranging from 100:40 (flour:water) in an Italian biga sourdough starter, for example, which corresponds to a yield of 140, to 100:120, corresponding to a yield of 220, in highly hydrated sourdoughs, for example. The latter can produce sourdough breads with a soft, fine crumb and a very mild flavor.

[0033] In contrast to thickening sourdough by mixing it with a very dry sourdough (e.g. by mixing sourdough with TA 200 and sourdough with TA 140), thickening by adding protein has the additional advantage that the fermentation possibilities are not limited.

[0034] Up to 2.5% salt can be added to sourdough to improve its properties.

[0035] The properties of the sourdough (acidity) can be controlled not only by the amount of water but also by single- or multi-stage fermentation at different temperatures. Slightly higher temperatures, such as 30-35°C, are ideal for the development of homofermentative bacteria, while cooler temperatures of 20-27°C are ideal for heterofermentative bacteria, and temperatures around 25-26°C are ideal for yeasts. Warm-fermented sourdoughs are therefore more lactic acid-rich and generally milder than cooler, acetic-rich doughs.

[0036] The precursor product can be used, for example, as a complete or partial replacement for, or added to, baker's yeast (Saccharomyces cerevisiae) to accelerate dough fermentation. It can optionally contain the amount of water and / or salt required to produce the finished bread dough with the amount of flour specified in the application recommendation. Sourdough is superior to baker's yeast in terms of fermentation tolerance, oven spring, flavor and aroma development, crumb and crust quality, freshness, and digestibility. The only difference is the required dough resting time, which is usually longer for pure sourdough breads, depending on the dosage, but this corresponds to a clear trend in the baking industry and home baking.

[0037] In some embodiments, the contents of the packaging—which can be designed as a cup with a lid, a bag, or any other structure suitable for liquid-tight or even airtight packaging of food—consist exclusively of ingredients suitable for baking. In particular, the ingredients can be present in exactly the quantity required for baking.

[0038] A process for producing the baking precursor includes, for example, the following steps:

[0039] • Natural fermentation of the sourdough based on a pre-produced sourdough, e.g. with 5 parts flour, 5 parts water and one part of the pre-produced sourdough (as is known, one part of the sourdough can be used as a pre-produced sourdough (raising agent) for the subsequent sourdough production);

[0040] • Optional: Control of fermentation by determining the pH value or the acidity of the sourdough;

[0041] • Addition of the protein, especially gluten, with mechanical mixing (stirring, kneading);

[0042] • Portioning Placing the sourdough product thus produced in the packaging, together with the liquid, in particular brine;

[0043] • Closing the packaging (after completion of fermentation if the packaging does not have a valve; if the packaging has a valve - optionally - the fermentation can also take place wholly or partly within the packaging.

[0044] The ingredients used and / or the baked product as a whole can be cooled.

[0045] The addition of protein, especially gluten, can occur after fermentation is complete, for example. However, it is also possible to add it before fermentation is complete—but in any case, before the packaging is sealed.

[0046] The added protein can consist, in particular, of dry gluten, as commercially available. However, it is also not entirely out of the question to forgo the drying step in gluten production and use the water-containing gluten instead—which represents an even more sustainable solution due to the reduced energy required for gluten production. The gluten could then possibly be added before fermentation. The amount of water then present in the water-containing gluten is calculated accordingly during the preliminary preparation of the sourdough to ensure that the sourdough product ultimately contains the desired amount of water.

[0047] The use of non-dried gluten, which is washed directly from a dough made from flour and water, and possibly other ingredients, is advantageous for protein addition not only for sustainability reasons. The properties of non-dried gluten can also be beneficial from a dough rheology perspective and positively influence baking results.

[0048] Irrespective of this, the inventive process also offers the advantage of enabling baking without the need for baker's yeast, which is obtained in a process that requires a lot of energy and water. Furthermore, it is also possible to use a salt brine (i.e., a brine obtained during salt production) instead of dried salt, which also reduces the energy required for salt production.

[0049] The bakery product may be intended, in particular, for refrigerated storage, transport, and / or shipping, for which purpose it may also be labeled with a corresponding instruction (e.g., "Keep refrigerated"). In this context, the liquid offers the additional advantage of acting as a cold buffer, i.e., it prevents the bakery product from overheating during unrefrigerated transport, e.g., from the supermarket to the consumer's refrigerator.

[0050] In particular, it can be provided that the user only has to mix flour and possibly water, but no other ingredients, in addition to the baking precursor - which contains the liquid, in particular brine - in order to obtain the baked product dough, e.g. bread dough. The baking precursor can have information - e.g. printed on the packaging or outer packaging or otherwise attached to the baking precursor - which guides the consumer and contains details about the ingredients still to be added, such as the nature and quantity of flour to be added or markings for additional quantities of water for the production of softer doughs, i.e. doughs with higher dough yields.

[0051] In certain embodiments, the pre-baked product may be specifically intended for the preparation of a particular baked product – e.g., a light or dark wheat sourdough bread, a mixed rye bread, a spelt sourdough bread, sourdough croissants, etc. – as indicated in the information accordingly.

[0052] In embodiments, the baking precursor can also be part of a baking kit that, in addition to the baking precursor, also contains the flour in the required quality and quantity, as well as any other ingredients – i.e., the invention also relates to a baking kit with the baking precursor and suitably packaged flour. The flour can be standard flour or specialty flour within the meaning of the Ordinance (Switzerland) of the Federal Department of Home Affairs (FDHA) on Cereals, Pulses, Plant Proteins and Products Therefrom (as of April 1, 2023), and / or it can be present as a component of a so-called baking mix, whereby a baking mix represents flour or other cereal product enriched with additional ingredients. Generally, according to the terminology used here, flour is the product resulting from the fine grinding of cereal grains, pseudocereals, or pulses; other starchy powders suitable for preparing baked goods are also possible.A baking set of the type described here can, for example, be designed so that the flour at least partially surrounds and insulates the preliminary baking product, which makes it particularly suitable for mail order. The amount of liquid (e.g. the brine) can be adjusted to the amount of dough and the amount of flour to be added, so that no water needs to be added. If this is not the case, i.e. if the amount of liquid is too small for the bread dough or a moister dough is desired, and if the packaging is dimensionally stable, e.g. in cup-like packaging, it can optionally have a marking. This can show the user how much more water can or must be added. Markings which indicate the amount of additional water to be added can, for example, be printed on the packaging in the form of a scale.

[0053] In addition to or as an alternative to a scale for additional water, the container can also have other markings. For example, the quantities required in recipes that require liquids other than water can be printed. For example, to prepare a sourdough butter braid, the user could be instructed to remove the pre-baked product, drain the brine, and add milk up to a dedicated mark. In this case, the salt would have to be added manually.

[0054] In particular, it may be stipulated that the packaging and / or, if applicable, the baking set, along with water, only contain ingredients that are permitted for baking bread in accordance with the relevant food regulations - for example, in accordance with the Swiss Ordinance of the Federal Department of Home Affairs (FDHA) on Foodstuffs of Plant Origin, Mushrooms and Table Salt (VLpH), as of April 1, 2023, in particular the sections on cereals, starchy grains and milling products as well as on bread, or the Ordinance (Switzerland) of the Federal Department of Home Affairs (FDHA) on cereals, pulses, plant proteins and their products (as of April 1, 2023), which contains a definition of normal flour, or in accordance with the relevant provisions for the EU, in particular for Germany (as of April 1, 2023).

[0055] For example, in some embodiments, the packaging may contain, in addition to regular flour and other flours, water, salt, and possibly baker's yeast, a maximum of the following ingredients: other grain products such as gluten, wheat germ, enzyme-active malt flour, grains; possibly acerola powder or other natural foods with a high ascorbic acid content; and possibly grains and their products from plants that are not considered true grains (pseudo-cereals, e.g., buckwheat, quinoa, chia seeds, etc.); possibly other natural foods such as dried fruits, nuts, dairy products, etc.

[0056] In particular, the contents of the packaging may only consist of food (including salt, water), i.e. exclusively of substances suitable for consumption.

[0057] Another optional packaging feature—depending on the nature of the contents—is a valve that allows gas, specifically carbon dioxide, to escape. This can be advantageous, for example, if the dough of the pre-baked product can and should continue to ferment during storage.

[0058] In addition to the dough product and the liquid, especially brine, the pre-baked product can optionally contain additional ingredients inside the packaging. These include, in particular, other ingredients for the dough to be created, such as a soaking dough, a brewing dough, another pre-dough, grains, bran, seeds, sugar, egg powder, milk powder, enzymes, etc. The packaging of the pre-baked product can also be designed – especially for commercial use – as a container with larger volumes (e.g., 5 or 10 liters) and as a reusable unit that can be stacked on pallets. After emptying or removing the pre-baked product, these would be returned to the producer of the pre-baked product, where they would be washed and refilled.

[0059] In addition to the baking precursor, the process for its production, and a baking kit comprising the baking precursor, the present invention also relates to the use of a mixture of a dough suitable as a raising agent, in particular sourdough as explained in detail above, and gluten for producing a baking precursor, as can be used by a consumer by adding flour (and optionally other ingredients) to mix a bread dough for baking bread. One property of the baking precursor is that its mass corresponds to only a small part of the mass of the bread dough ultimately used, i.e. the baking precursor is designed so that flour is added in an amount that is greater - generally significantly greater, e.g. by at least a factor of 3, factor 4, factor 5, factor 7 or more - than the mass of the baking precursor.

[0060] The statements in this text regarding the properties of the dough product and the baking precursor containing the dough product also generally apply to the manufacturing process and use.

[0061] A further aspect of the present invention relates to the provision of a fermentation vessel ('fermentation box'). Since natural sourdough is a natural product that is subject to a certain loss of leavening power over time (due to the death of microorganisms due to a lack of nutrient and oxygen supply), the consumer can be provided with a fermentation vessel that indicates the appropriate fermentation level(s) when using a prescribed flour and a recipe (recipe x). The fermentation vessel thus contains at least one marking, for example in the form of a specified range, up to which the dough must ideally have risen if it has the ideal fermentation level for the specific recipe. The vessel can, in particular, have multiple markings for different recipes.

[0062] Even if the length of time for the final fermentation is generally specified in the recipe - i.e. the consumer is required to let the dough rest for a specific fermentation time, e.g. 12 hours - the fermentation time can be additionally checked and readjusted if necessary by using the fermentation vessel, for example if the baked product is already 20 days or older - then the comparison with the markings in the fermentation vessel may show that the fermentation is still not optimal after the time specified in the recipe, and this results in a fermentation time of more than 12 hours if you wait until the mark is reached.

[0063] Such a fermentation vessel can serve as part of a baking kit of the type described above. It can also be offered separately, for example, as an optional addition to the baking precursor or as a fermentation vessel set together with information about the recipes to which the markings refer.

[0064] A fermentation vessel set includes not only the fermentation vessel but also information about the recipes, in paper form, in the form of a printed machine-readable code that links to a website or an app, etc.

[0065] Embodiments of the invention are described below with reference to drawings. In the drawings, like reference numerals denote like or analogous elements. The drawings partially show corresponding

[0066] Elements vary in size from figure to figure. Shown are:

[0067] - Fig. 1 a baking pre-product;

[0068] - Fig. 2 a baking set with a baking pre-product;

[0069] - Fig. 3 another baking pre-product; and

[0070] - Fig. 4 a fermentation vessel;

[0071] - Fig. 5 another baking pre-product; and

[0072] - Fig. 6 another baking set.

[0073] An example of a pre-baked product 1 is shown in Figure 1. The pre-baked product 1 comprises a sourdough product 3. The pre-baked product 1 further contains a water-impermeable packaging, which in the illustrated embodiment comprises a cup 11—alternatively, a bag would also be conceivable—and a lid 12 sealing the cup, for example, a lid welded to it, or a foil plate. The packaging can, for example, be designed in the manner used for mozzarella, especially since the consistency of the sourdough product 3 can be similar to that of mozzarella.

[0074] However, the packaging can also have a different shape and structure. For example, it can be bag-like and flexible, and / or it can be made of a biodegradable material and / or a material made from renewable resources, or it can be a reusable packaging unit. Conditions regarding the packaging's properties include the requirement of watertightness or, if applicable, airtightness (at least from the outside to the inside when using a valve), as well as the general requirements for the packaging of refrigerated food.

[0075] In addition to the sourdough product 3, the packaging also contains a brine 7 in which the sourdough product 3 is at least partially immersed. In addition, other optional ingredients 9, such as a soaking bar, a brewing bar, a pre-dough, possibly a poolish, grains, seeds, etc., may be present within the packaging.

[0076] In particular, the entire contents of the packaging, i.e. the entire baking precursor product with the exception of the packaging - as well as the information, see description below - may consist of baking ingredients which are permitted for baking products.

[0077] Depending on the nature of the sourdough product 3 and any optional additional ingredients 9, gas, particularly carbon dioxide, may be released during storage of the bakery intermediate product 1 due to fermentation processes. If this is the case, the packaging can have an optional valve 21 that allows gas to escape but prevents the entry of atmospheric oxygen and possibly also prevents water from escaping. Corresponding valves for food packaging, as well as membranes that only allow gas to pass through but not liquid, are known.

[0078] In addition to the described components, the baking precursor 1 can also contain information on its use, e.g., information on the amount of flour to be added and possibly other ingredients, on the preparation of the finished dough (which, in addition to the sourdough product 3 consisting of the sourdough and gluten, as well as the brine 7 and, if applicable, the other ingredients 9, contains at least flour), the recommended kneading time, dough processing, dough resting or fermentation time, dough preparation before baking, and the actual baking. Such information can be printed on the packaging or a label attached to it, in the form of a separate information medium 23, or via a suitable, e.g., printed, link 25, even from an external electronic data source.

[0079] In the event that the brine does not produce a sufficient amount of liquid, or in the event that the baking precursor product is suitable for preparing different doughs with different liquid contents, the packaging, if it is dimensionally stable, can optionally have markings 14 which indicate the amount of water and / or other ingredients still to be added.

[0080] Figure 2 shows a baking kit 30 containing the pre-baked product 1 and flour. In the illustrated embodiment, the flour, together with its wrapping (e.g., made of paper), forms wall segments 33 of a baking kit package, which also includes a baking kit packaging 31, so that the baking kit forms a compact package, with the flour contributing to the thermal insulation of the pre-baked product.

[0081] The Baking Set 30 as a whole is suitable for mail order and can be sent to the end consumer.

[0082] In the illustrated embodiment, the baking set 30 also includes an optional cooling element 34. Such a cooling element can be used by the end consumer in certain embodiments; for example, water contained therein, originally as ice, can be added to the finished dough if the liquid contained in the brine is insufficient. A drinking water bottle is also conceivable as a cooling element 34.

[0083] Figure 3 shows an alternative baking pre-product in which the sourdough product 3 (or the different doughs that together form the dough product, if several different doughs are used) is distributed over several portions.

[0084] Example: Sourdough bread:

[0085] For a dough made from 500 g of untreated flour, the following ingredients are typically used (the percentages refer to the flour quantity 500 g = 100%, i.e. the percentages of all ingredients always add up to more than 100%):

[0086] • 65% water = 325 g (55% - 85% possible)

[0087] • 2% salt = 10 g (1.5% - 2.5% possible)

[0088] • 2% gluten = 10 g (a dry gluten addition of 0 - 4% is generally usual for flour)

[0089] • 10% sourdough = 50 g (the amount of sourdough starter on flour can be up to 30% for wheat doughs and significantly higher for rye doughs)

[0090] 10 g of gluten is used to make the precursor product. Accordingly, in the example presented here, the precursor product for a sourdough bread made from 500 g of flour, 50 g of sourdough, a 10 g gluten addition, and a brine of 325 g water and 10 g salt (approximately 3% brine) can be used. The packaging (e.g., a plastic container, e.g., cup-shaped) will therefore hold a volume of at least 400 ml (assuming that the dough density is approximately the same as water).

[0091] In one variant, the container can have markings (scale) for the additional water to be added, so that instead of 65% water, the dough can also contain - for example - 68%, 72% or even 80% water (always based on the amount of grain), which corresponds to an additional amount of water of 15 ml, 35 ml or 75 ml.

[0092] Of course, the pre-baked product itself can also contain such an additional amount of water. Doughs with higher water additions generally keep fresher and have a coarser pore structure, which is desirable for sourdough breads, but makes handling the dough significantly more difficult.

[0093] The following example illustrates the influence of gluten addition on the protein content in the dough product:

[0094] The dough product is assumed to contain 50 g of sourdough, for baking sourdough bread with 500 g of flour. The protein content of the flour is estimated at 13.5%, and the protein content of the gluten (conservatively) at 75%. Even assuming the use of a treated flour (2% gluten addition, i.e., 25 g of treated flour contains 24.5 g of flour and 0.5 g of gluten), the protein content in the sourdough is no more than 7.4% (3.7 g of protein in 25 g of treated flour and correspondingly in 50 g of sourdough).

[0095] However, if, according to one embodiment of the present invention, 10 g of gluten is added to 25 g of flour (i.e., 40% gluten addition relative to the flour in the dough product), the protein content in 35 g of dry matter (solids; flour + gluten) is 10.9 g. This results in a protein content of 18.1% in 60 g of sourdough, i.e., more than twice as high as when using only treated flour and significantly higher than the protein content of untreated flour.

[0096] A second example differs from the first example in that the dough product contains 75 g of sourdough, also for baking sourdough bread with 500 g of flour. When using treated flour for the sourdough, analogous to the above considerations, a protein content of 5.5 g protein is obtained in 37.5 g of treated flour and correspondingly in 75 g of sourdough. If, according to a correspondingly modified embodiment of the present invention, a gluten addition of 10 g is made to 37.5 g of flour (i.e. 26.7% gluten addition in relation to the flour in the dough product), one arrives at a protein content of 13.0 g in 47.5 g solids (flour + gluten). This results in a protein content in 85 g of sourdough of 15.3%, i.e. also more than twice as high as when using treated flour alone and also significantly higher than the protein content of untreated flour.

[0097] Further examples of baking precursors are:

[0098] • Baking precursors for the production of spelt or ancient spelt bread (i.e., the baking kit may contain (ancient) spelt flour), with a membrane of (ancient) spelt gluten. Since the use of cooking or soaking pieces is recommended for spelt bread, both the dough and the brine could optionally contain pre-swollen or pre-brewed (heat-treated and thus slightly to completely pre-swollen) flour or braised grain.

[0099] • Labeled products are also possible, for example, baking precursors in organic or IP-Suisse or Suisse Garantie quality. Gluten-free baking precursors are also possible, for example, by using rice sourdough solidified with carob protein flour.

[0100] • Baking precursors for the production of, for example, sourdough butter braids or brioches or other sourdough-based baking products with added fat (the baking precursor and / or the baking kit may contain egg yolk powder, sugar and / or butter and / or the consumer may be required to add these ingredients).

[0101] • Baking precursors for the production of pancakes or similar sourdough-based baking products (the baking precursor and / or the baking set may contain egg yolk powder, sugar and / or butter and / or milk powder and / or baking powder and / or flavoring (vanilla powder or similar and / or the consumer may be required to add these ingredients).

[0102] Figure 4 shows a fermentation vessel 41 of the type mentioned above. The fermentation vessel contains a plurality of markings 43, which indicate the ideal fermentation for recipes 1-4 by specifying a range up to which the dough 42 present in a predetermined amount in the fermentation vessel 41 should rise. The dough 42 was previously prepared by mixing the dough product 3 with a corresponding amount, e.g., 500 g, of flour and—depending on the type—the brine, additional liquid, salt, and / or other ingredients.

[0103] Figure 5 shows an embodiment in which the packaging is composed of a plastic cup 11 with a tight lid 12 and an insulating sleeve 51 made of a wheat product, as well as possibly an outer sleeve 52 made of paper, cardboard, a biocomposite material, or a plastic. Figure 6 shows another baking set 30 with the baking precursor product and flour. The baking set packaging 31 has a first partial packaging 61 and a second partial packaging 62. The first partial packaging 61 can have a first flour composition (e.g., a specific wheat or rye flour or a mixture of different flours), and the second partial packaging 62 can have a second, possibly different flour composition (e.g., flour from a different grain variety or with a different milling process). One of the two partial packages 61, 62 can additionally or alternatively contain other baking ingredients, e.g., dried fruit and / or nuts or similar.Also shown is the - independent of the multi-part nature of the baking set packaging 31 -.

[0104] Possibility of providing a sprinkler 63 protected by a peel-off film on the baking set packaging 31, from which, for example, flour from the baking set packaging can be sprinkled onto a base.

Claims

PATENT CLAIMS 1. A baking precursor, comprising a dough product (3) and a packaging (11) in the interior of which the dough product (3) is arranged, wherein the dough product (3) comprises a dough which is suitable as a leavening agent, wherein the dough is fermented, characterized in that the dough product (3) has, in addition to the dough, a protein addition, and that the baking Pre-product further contains a liquid (7) enclosed by the packaging, in which the dough product (3) is completely or partially immersed.

2. The baking precursor according to claim 1, wherein the liquid is a brine (7).

3. The baking precursor according to claim 2, wherein the brine has a salt content between 0.5% and 10%, in particular between 1.5% and 4%.

4. Baking precursor according to one of the preceding claims, wherein the contents of the packaging (11) consist exclusively of ingredients which are usable for baking.

5. Baking precursor according to one of the preceding claims, wherein the Protein addition contains gluten, especially consists of gluten.

6. Baking precursor according to claim 5, wherein the protein addition corresponds to between 5 g and 20 g of dry gluten per 50 g of dough in the dough product (3) or between 5 g and 20 g of dry gluten per 75 g of dough in the dough product (3).

7. A baking precursor according to any one of the preceding claims, wherein the dough is a sourdough.

8. Baking precursor according to claim 7, wherein the pH of the dough is between 3 and 5.

9. Baking precursor according to one of the preceding claims, comprising Information about further ingredients that must be added to create a finished dough for baking a baked product from the dough and the membrane and optionally other components of the baking precursor.

10. Baking precursor according to claim 9, wherein the packaging (11) Marking (14) for measuring additional water addition.

11. A pre-baked product according to claim 9 or 10, wherein, in addition to the contents of the package, only flour and optionally water need to be added to create the finished dough.

12. A baking set comprising a pre-baked product (1) according to any one of the preceding claims, as well as a flour and / or a fermentation vessel with at least one mark indicating the rise time of a dough based on the dough contained in the pre-baked product (1) when ideally fermented.

13. Baking set according to claim 12, wherein the flour at least partially surrounds the baking precursor (1) in a thermally insulating manner.

14. Use of a mixture of a dough suitable as a raising agent and an addition of gluten as a dough product (3) for producing a baking precursor for baking a bread with the addition of flour in an amount greater than the amount of the dough product (3).

15. Use according to claim 14, wherein the dough product (3) has a protein content which is at least 80% higher than a protein content of the dough without the addition of gluten.

16. Use according to claim 14 or 15, wherein the dough product (3) has a gluten content of at least 10%, based on the total mass of the dough product (3).

17. Use according to any one of claims 14-16, wherein the production comprises forming at least one lump from the dough product (3) and packaging the at least one lump and an aqueous liquid together in a package.

18. A method for producing a baking intermediate product according to claim 1, comprising the following steps: o Natural fermentation of the sourdough based on a pre-produced sourdough; o Addition of the protein, in particular gluten, with mechanical mixing; o Placing the sourdough product thus produced in the packaging, together with the liquid, in particular brine; o Sealing the packaging.

19. A method according to claim 18, comprising the additional step of controlling the fermentation by determining the pH or acidity of the sourdough, in particular before the addition of the protein.

20. A baking precursor product producible by the process according to claim 18 or 19.

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