Process for preparing fresh leavened puff pastry and fresh pastries made according to said process

Abstract

Process for the preparation of fresh leavened puff pastry, comprising the steps of: a) mixing the basic products, b) preparing the dough, c) rolling, d) inclusion of fat, e) folding, f) cutting the dough into quadrilaterals, g) shaping the quadrilateral of dough, h) bringing to a refrigerated temperature, i) storing at a refrigerated temperature, and, between steps g) and h), comprising the steps of: j) solidification by cold at a negative temperature above the crystallization temperature of the dough, k) oiling and / or vacuum packaging the dough.

Description

Title of the invention: Process for preparing fresh leavened puff pastry and fresh pastries made according to said process

[0001] The present invention relates to a process for preparing fresh leavened puff pastry and a fresh pastry made according to said process.

[0002] The expression fresh leavened puff pastry means that the leavened puff pastry does not undergo a freezing stage for its long-term preservation.

[0003] The expression viennoiserie covers products with a volume, such as, for example, croissants and filled products such as pain au chocolat or cinnamon rolls.

[0004] The known process for preparing fresh leavened puff pastry comprises the usual steps of: mixing the basic products, preparing the dough, rolling, inclusion of fat, folding, cutting the dough into rectangles, placing the rolled dough rectangle in a cardboard-aluminium-plastic complex box and storing at a refrigeration temperature below 8°C.

[0005] When it is time to eat it, the rectangle of dough is rolled out and cut into individual portions, each individual portion being shaped and baked. In the case of a croissant, the individual portions are triangular and are rolled before baking. After baking, they generally have a brioche-like texture rather than a flaky one.

[0006] One of the aims of the invention is to provide a fresh raised puff pastry with organoleptic qualities superior to those of boxed Viennese pastry dough.

[0007] Another aim of the invention is to provide packaging for fresh leavened puff pastry ensuring optimal long-term preservation.

[0008] The subject of the invention is a process for preparing fresh leavened puff pastry, comprising the steps of: (a) mixing of basic products; b) preparation of the distemper; c) rolling; d) inclusion of fat; e) touring; f) cutting the dough into quadrilaterals; g) shaping of the quadrilateral; h) bringing to refrigeration temperature; i) preservation at refrigeration temperature, characterized in that, between steps g) and h), it comprises the steps of: j) solidification by cold at a negative temperature higher than the crystallization temperature of the paste, k) oiling and / or vacuum packaging of the paste.

[0009] According to one embodiment, the method comprises the two steps of 1) cutting the quadrilateral of dough into individual portions, m) shaping the individual portion into a pastry.

[0010] According to one embodiment, steps 1) and m) take place between steps g) of shaping the quadrilateral, and j) of solidification by cold.

[0011] According to one embodiment, steps 1) and m) take place after step i) of preservation at refrigeration temperature.

[0012] The invention also relates to a fresh pastry made according to the process described above.

[0013] The invention is described below in relation to a recipe for puff pastry, comprising as a percentage by weight of the dough: - flour 30-35 - gluten < 5 - sugar 2-10 - salt < 2 - stabilizer < 1 - fat in the dough 5-10 - raising agents < 3 - water 15-20 - conservative < 3 - fat in the pastry 20-30

[0014] The stabilizer contributes to better integrity of the dough during steps of the preparation process such as cooling above the crystallization temperature of the dough, placing under vacuum, and returning to refrigeration temperature, between 0°C and +8°C. It ensures stabilization of the dough during its raw life, and preservation of the shape and flakiness of the dough. It ensures better retention of carbon dioxide in the dough, and better development of the pastry during baking. The stabilizer is preferably a xanthan or guar gum, or another hydrocolloid.

[0015] The raising agents advantageously contain potassium or sodium bicarbonate, and glucono-delta-lactone and diphosphates.

[0016] The preservative ensures that a stable and healthy dough is obtained from a food safety / microbiological point of view during its shelf life, between 0 and 8°C. Advantageously, it consists of an alcohol and / or organic acids or their salts, biological agents, or an ingredient containing molecules with a preservative effect. like fermented flour.

[0017] The fat is used both in the dough and in the lamination. The proportions described ensure easy mechanical processing of the dough and high quality lamination. The fat is advantageously a vegetable fat alone, or a mixture of several fats, or butter alone.

[0018] The recipe described above can advantageously be supplemented by a flavoring linked to the world of pastries; by a bread-making or milling improver (in proportion < 1%), such as ascorbic acid, enzyme(s), emulsifier(s), providing better stability of the dough during the preparation process; by a milk powder (0-4%) which provides taste and additional coloring to the cooked pastries.

[0019] The process for preparing fresh leavened puff pastry corresponding, for example, to the above-mentioned recipe, comprises a succession of conventional steps and new and non-obvious steps.

[0020] The classic steps are: (a) the mixture of basic products, b) the preparation of the dough which forms the base of the paste, c) rolling, (d) the inclusion of fat, e) folding, consisting of folding, rolling and turning the dough several times to form superimposed folds enclosing the fat between the layers of dough, f) cutting the dough into quadrilaterals, for example rectangles, g) shaping the quadrilaterals, with a view to packaging them, h) bringing them to refrigeration temperature, and (i) storage at refrigeration temperature.

[0021] The new steps are: j) solidification by cold at negative temperature higher than the crystallization temperature of the paste; k) oiling and / or vacuum packaging the dough; 1) cutting the quadrilateral of dough into individual portions; m) shaping of Viennese pastries, individual portions.

[0022] The expression "shaping" of pastries corresponds, for example, to the rolling for croissants or the filling for pains au chocolat or cinnamon rolls.

[0023] According to one embodiment of the invention, after steps a) to g) the new steps are inserted in the order: 1) cutting the quadrilateral of dough into individual portions; m) shaping of Viennese pastries, of individual portions; j) solidification by cold at negative temperature higher than the crystallization temperature of the paste; k) oiling and / or vacuum packaging of the dough solidified by the cold.

[0024] Thus, the individual portion of dough, shaped into a pastry, is stored under vacuum, at refrigeration temperature, in a barrier packaging, for example a plastic film, and then in suitable handling and transport packaging such as, for example, a cardboard box.

[0025] Solidification by cold, at a negative temperature higher than the crystallization temperature of the dough, ensures stability of the shape of the fresh pastry for vacuum packaging.

[0026] Vacuum packaging ensures the fixation of the characteristic rheological quality of raw puff pastry, without going through freezing.

[0027] According to another embodiment, after steps a) to g), the following new steps are inserted: j) cold solidification at a negative temperature higher than the crystallization temperature of the paste, k) oiling and / or vacuum packaging of the cold-solidified paste.

[0028] Then, after the classic steps h) and i), the new steps come: 1) cutting the rectangle of dough into individual portions; and m) shaping the individual portion of the pastry into a shape before baking in the oven.

[0029] The process for preparing fresh leavened puff pastry according to the invention ensures that the pastries: - a quality of vacuum packaging ensuring long conservation, more than 30 days, with superior organoleptic characteristics, close to those of artisanal pastries, and - in one embodiment, a format of individual pastries already pre-rolled for croissants, or pre-filled for pains au chocolat or cinnamon rolls, for example.

Claims

Claims

1. Process for the preparation of fresh leavened puff pastry, comprising the steps of: a) mixing the basic products, b) preparing the dough, c) rolling, d) inclusion of fat, e) folding, f) cutting the dough into quadrilaterals, g) shaping the quadrilateral of dough, h) bringing to refrigeration temperature, i) storing at refrigeration temperature, characterized in that, between steps g) and h), it comprises the steps of: j) solidification by cold at a negative temperature higher than the crystallization temperature of the dough, k) oiling and / or vacuum packaging the dough.

2. Preparation method according to claim 1 characterized in that it comprises the two stages of: 1) cutting the quadrilateral of dough into individual portions, and m) shaping the individual portion into a pastry.

3. Preparation process according to claim 2 characterized in that steps 1) and m) take place between steps g) of shaping the quadrilateral of dough, and j) of solidification by cold.

4. Preparation process according to claim 2 characterized in that steps 1) and m) take place after step i) of storage at refrigeration temperature.