AU1641601A - Puff pastry - Google Patents

Abstract

A method of preparation of a frozen flaky pastry. A mixture of 34-45 wt.% flour, 0.5-1 wt.% salt, 2.5- 5 wt.% sugar 2-3 wt.% buttermilk powder and 0.5-1 wt.% emulsifier is pre-mixed. During mixing 16-20 wt.% water, 3-6 wt.% whole egg and 2-3.5 wt.% yeast are added. At ambient temperature 20-30 wt.% plastic fatty matter is added in pieces and the paste is extruded. Two or more layers of paste are superposed and laminated. The paste is placed in a fermentation chamber, cooked, glazed with a syrup and rapid frozen without cooling and allowing to partially dehydrate. The paste may be frozen between lamination and fermentation and a softening stage may occur between freezing and fermentation. Chopped and/or pureed foodstuffs and/or a sauce and/or a cream may be placed onto the paste before fermentation. Independent claims are included for a fermented, pre-cooked frozen flaky pastry which shows no sign of staling after thawing and has on an upper surface and edible crust, which may contain hydrocarbons or hydrocarbon derivatives (sic) and may be flavored and for a cooked dish containing the claimed flaky pastry.

Description

-1-

AUSTRALIA

PATENTS ACT 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT

ORIGINAL

Name of Applicant: Societe Des Produits Nestle S.A.

Actual Inventors: Ginette Harlaux and Sylvie Penet Address for Service: BALDWIN SHELSTON WATERS 60 MARGARET STREET SYDNEY NSW 2000 Invention Title: 'PUFF PASTRY' The following statement is a full description of this invention, including the best method of performing it known to me/us:- File: 30582AUP00 o A Puff pastry The subject of the present invention is a deepfrozen prebaked fermented puff pastry which does not go stale after defrosting and a process for the manufacture of such a deep-frozen prebaked pastry.

The traditional process for the manufacture of a puff pastry is known and the production of such an aerated, puff pastry and crisp product involves a long and delicate work. The traditional recipe is disclosed by JL Kiger al (Techniques modernes en biscuiterie, boulangerie industrielle et artisanale et produits de r6gime [Modern techniques in biscuit manufacture, industrial and small-scale bakery product manufacture and dietetic products] T1, pages 347-8, Coll. DUNOD, 1968) and describes a puff pastry preparation consisting in a succession of folding and rolling out, that is to say a series of folding of the pastry over itself, trapping a given quantity of plastic fat, such 20 as butter.

The first stage consists in intimately mixing 1 part of flour and 1/2 part of water by weight) and in leaving the pastry/dough pieces obtained to rest for about 15 minutes. This pastry is then laminated into a square sheet in the middle of which 1 part of butter is •deposited, which is entrapped in the pastry by folding the sides of the sheet: a sheet of butter is thus obtained between two sheets of pastry. The pastry, .ooo.: "after resting for 15 minutes in a cool place and covered with a moist cloth, is laminated, folded over itself into 3 pieces of equal length and then laminated again, which leads to a rectilinear pastry piece consisting of 3 layers of butter each separated by a band of pastry. This folding/laminating operation called folding and rolling out is repeated 6 times, separated by stages of about 15 minutes' rest. In the end, 729 sheets of butter separated by layers of pastry are obtained.

UK 2070408 describes the preparation of a puff pastry in which flour, water, salt and fat pieces are 2 mixed together, so as to obtain a homogeneous pastry having fat pieces. This pastry is laminated and placed in a cool place before being cut into a large number of laminations, preferably 0.25 mm to 3 mm thick, which are then agglomerated together, so as to produce a homogeneous pastry having fat pieces and consisting of a superposition of laminations. Subsequently, the puff pastry thus obtained is laminated into a pastry 5 to 6 mm thick and is used for the production of food products.

WO 98/20 744 describes a process for the preparation of a puff pastry, in which a composition containing flour, salt, acidic proteins and an inactivated fermentation agent is mixed at room temperature; fat pieces are added to this composition, during the mixing stage, so as to obtain a heterogeneous pastry, and finally water is incorporated into this pastry, the pastry is extruded so as to compress the fat pieces and to obtain a puff pastry.

.o 20 This pastry is then stored at a temperature of -40 0 C to +10 0 C. In this case, the quantity of fat is reduced by more than half compared with the traditional recipe.

Puff pastry is a fatty pastry which owes its aerated and crisp structure to the action of the fat 25 content. Indeed, during baking, the fat melts and its droplets enter between the particles of pastry; the water vapour released during baking is retained between these films of fat, accumulates between the walls of 0* pastry and pushes them apart, giving the baked product the characteristic puff structure.

0. Another type of puff pastry is croissant pastry. It is a brioche pastry in which the incorporation of a portion of the fat is achieved as for puff pastry, that is to say by folding and rolling out. This pastry contains flour, water and/or milk, sugar, fat, egg yolk, salt and yeast. Thus, because of the presence of live yeast, the pastry requires, after baking, a fermentation stage which will be responsible for the development of part of the final volume as well 3 as the characteristic taste. During baking, the expansion of the CO 2 produced by the yeasts as well as that of the water vapour retained by the puff pastry layers is responsible for the puff and aerated texture of croissants.

Fermented puff pastries are mainly used for the manufacture of individual pastry (savoury or sweetened) products. As regards mass catering or catering outside the home, it is essential to have individual products which are stored in the deep-frozen baked state so as to defrost them shortly before serving or supplying to the consumer.

Such baked products which are stored deepfrozen exist but exhibit problems of ageing both in the deep-frozen state and after defrosting. Indeed, during long periods of storage in the deep-frozen baked state, these products exhibit more or less pronounced drying leading, after defrosting, to products whose crust is crumbly, dry and has lost its crispness. Furthermore, S 20 once defrosted, these products only preserve for a short time the organoleptic and textural properties of a fermented puff pastry and rapid staling is thus observed within a few hours following the defrosting.

Puff pastries like all baked bakery products are subject to staling. From the point of view of the consumer, staling is perceived as a decrease in the acceptance of baking products because of modifications of the textural characteristics of these products.

From a more scientific point of view, staling is defined as a combination of modifications of a physicochemical order occurring inside the product. The .two principal modifications are the retrogradation of starch and a modification of the distribution of the water inside the product, or at the very least a modification of its state of binding, causing partial drying and hardening.

It is known to add to bakery dough antistaling additives such as mono- and/or diglyceride derivatives.

The latter are thought to form complexes with amylose, 4 preventing its retrogradation. Bacterial alpha-amylase has been proposed in very low doses; it is thought to cut the carbohydrate chains in the amorphous regions and is thought to thereby slow down the rigidification of the whole. Another approach consists in storing the fresh product at room temperature under a modified atmosphere, CO 2 for example, in a suitable packaging, which reduces the sorption of water and makes it possible to delay staling. Thus, the majority of the methods and additives are used in order to increase the shelf life of bakery products and to delay or slow down their staling in the fresh state. However, few data are available which relate to the improvement of the conservation and the preservation of the textural qualities during and/or after long periods of storage in the deep-frozen state.

Puff pastry products, regardless of their type, are characterized by an aerated, raised and crisp structure. Thus, over long periods of storage in the 20 deep-frozen state, such products lose, once defrosted, part of this texture and are converted to a product whose crust has lost its crispness and has become soft while being more crumbly. The inside, for its part, rapidly becomes dry and firm and no longer remains 25 smooth. There is also dissociation of the crust and of the pastry, creating an empty space at this interface, which causes flaking of the crust. There is superficial drying and rapid retrogradation of starch once the S* product has been defrosted. Furthermore, once defrosted, the product preserves its optimum organoleptic characteristics for only a very short time and after 3 to 4 hours, it exhibits all the signs of advanced staling. For products intended for catering outside the home, a packaging specific to each article under a modified atmosphere cannot be envisaged because of the large number of articles handled. It is therefore necessary to have a product which can be stored without a specific packaging during storage in the deep-frozen state.

In the remainder of the description, the term "cooling" defines the step of cooling a baked pastry to room temperature after it has come out of the oven, intended to allow partial evaporation of the water contained in the peripheral zone (the crust) and ensure, in addition, the distribution of water inside the baked product.

The object of the present invention is to provide a deep-frozen baked fermented puff pastry, as well as a process for the preparation of such a deepfrozen pastry, having physical, textural and organoleptic properties similar to those of traditional fermented puff pastries and which can, moreover, be stored over long periods in the deep-frozen state without exhibiting the symptoms of staling after defrosting.

To this effect, the deep-frozen prebaked fermented puff pastry according to the present invention exhibits no sign of staling after defrosting, has, on a top surface, a coating which is edible and is capable of being obtained by a process in which deepfreezing is rapidly carried out without cooling.

Likewise, in the process for the preparation of a puff pastry according to the present invention: 25 a premix of a composition containing, in by weight, about 35 to 45% of flour, about 0.5 to 1% of salt, about 2.5 to 5% of sugar, about 2 to 3% of buttermilk powder and about 0.5 to 1% *I .of at least one emulsifier, is prepared, about 16 to 20% of water, about 3 to 6% of liquid whole egg and about 2 to 3.5% of yeast are added to this composition during the mixing stage, about 20 to 30% of plastic fat in pieces is incorporated at room temperature, the pastry is extruded, at least two layers of pastry are superposed and laminated, the pastry is placed in a fermentation chamber, 6the pastry is baked, the pastry is coated on leaving the oven with a syrupy product, the pastry is rapidly deep-frozen without cooling.

The product used for coating the top surface of the baked pastry on leaving the oven may be a sugar syrup, flavoured or otherwise, a glucose syrup with a variable D.E. or a fruit jelly liquefied by heating. A syrupy product based on carbohydrates or on carbohydrate derivatives is preferably used.

It is observed that the process for the preparation of the fermented puff pastry according to the invention, although not having a succession of steps of folding and rolling out and comprising flour/fat/water proportions similar to the traditional recipe, makes it possible to produce, under simple and rapid implementation conditions, a pastry having a puff, light and aerated texture.

S 20 Furthermore, it has also been noted, surprisingly, that the process makes it possible to :.:*.obtain a baked puff pastry product which can be stored for a very long time in the deep-frozen state and which does not show signs of staling once defrosted. Thus, 25 after defrosting at room temperature for about minutes/l hour 30 minutes, the product may be stored at room temperature for about 24 hours without exhibiting the slightest sign of staling over such a period. Its organoleptic characteristics are practically identical to those of the fresh product or of the product immediately after defrosting.

The defrosting may also be carried out with the aid of a microwave oven at low power for a sufficient time to defrost the product or bring it to a temperature close to room temperature.

The coating of the surface of the product carried out at the outlet of the oven makes it possible to produce a barrier against water and thus limits the loss of water at this stage as well as the drying at 7 the surface during long periods of storage in the deepfrozen state. Rapid deep-freezing at a temperature of to -400C without delay, also carried out on leaving the oven, without cooling, just after the coating, makes it possible to fix the water entrapped in the puff pastry in the binding state corresponding to that of the fresh product. Finally, preservation at around 0 C makes it possible to limit as much as possible the molecular agitation, the structure remains fixed, the retrogradation of amylose cannot occur and the product remains in the fresh state. The rapid freezing combined with the coating therefore makes it possible to fix the structure, to entrap water and to limit its migration.

Here, the expression "rapid deep-freezing" is understood to mean a mode of deep-freezing which makes it possible to reach, at the centre of the product, a temperature of the order of -200C in a maximum time of about 20 minutes.

20 In the remainder of the description, bakery room temperature will be understood to mean a temperature of between 10 and 25 0

C.

In the process according to the invention, the mixing stage can be carried out in a kneader for about 25 1 to 2 minutes, for example. To carry out the mixing, it is possible to use an ARTOFEX kneader or a KEMPER kneader operating at speeds 1 and/or 2, for example.

It is possible to carry out the mixing at a bakery room temperature, for example. The mixing is therefore carried out of a composition containing about 35 to 45% of flour, about 0.5 to 1% of salt, about S. to 5% of sugar, about 2 to 3% of powdered buttermilk and about 0.5 to 1% of at least one emulsifier.

The flour is preferably soft wheat flour, the sugar used is preferably crystallized sucrose. The emulsifier used may be a monoglyceride, a mixture of monoglycerides, or one or more monoglyceride derivatives. These emulsifiers may be used alone or in combination, for example.

8 The buttermilk added aids the distribution of the fat, the lubrication of the flour and also plays a role of emulsifier. Advantageously, powdered butter flavour may be added during this mixing stage so as to confer a more marked taste to the product, especially during the use of margarine as fat, for example.

About 16 to 20% of water at room temperature, about 3 to 6% of liquid whole eggs and about 2 to of fresh baker's yeast are then added to this mixture.

About 20 to 30% of plastic fat is then incorporated so as to obtain a heterogeneous pastry.

The fat used may be puff pastry margarine, for example.

This pastry is then extruded so as to compress the fat pieces and obtain a puff pastry. It is possible to extrude it with the aid of a twin-screw extruder marketed by Rijkaarrt Maschinen Fabrik, NL 4147 CT Asperen, for example.

The pastry obtained is then laminated to the desired thickness by providing a stage for folding the 20 pastry in folds or overlapping. After laminating, the o oI pastry can be cut to the desired sizes with the aid of cutting dies or of a guillotine, for example.

The raw puff pastry thus obtained is then fermented in a fermentation chamber, in particular at a temperature of about 28 to 38 0 C for about 30 to minutes, for example, in order to allow the yeast to metabolize the fermentable sugars and to produce a portion of CO 2 responsible for the increase in volume.

**.Once "proofed", the product may be baked at a temperature of 180 to 250 0 C approximately, for a time which is sufficient to ensure good development of the puff texture and to obtain an aerated and crisp 0* texture. The baking may be carried out in a pulsed-air rotary oven of the GOUET type, for example.

Once the product has been baked, upon leaving the oven, a coating of its top surface is applied with the aid of a syrupy product. The coating may be carried out with a brush for example, with the aid of a sugar syrup, a fruit syrup, a liquefied fruit jelly or a 9 glucose syrup, for example. It is important for this coating to be carried out upon leaving the oven on the hot product.

Once the coating has been carried out, the baked product obtained may be immediately deep-frozen at about -25 to -400C without cooling. The deepfreezing may be carried out with the aid of a deepfreezing chamber or tunnel or any other equipment providing a temperature of about -25 to -40 0

C.

The deep-frozen finished product may be stored at a temperature of -18 to -40 0 C approximately and stored in cartons, for example.

In another embodiment of the invention, a stage for deep-freezing the raw pastry is provided between the laminating stage and the fermentation stage. It is thus possible to preserve the raw pastry at a temperature of -18 to -40 0 C approximately. In this embodiment, the deep-frozen raw pastry may be subjected to tempering before being placed in a fermentation *.ee 20 chamber for proofing. The tempering consists in storing oooo* the product at a temperature of 10 to 200C ebo° approximately for a time sufficient to obtain a core temperature of the order of -20C to 20C. The deepfrozen raw pastry may also be placed directly in a fermentation chamber without prior tempering. In this case, the duration of fermentation will be extended in order to obtain a gaseous release which is identical to that for the product subjected to prior tempering.

•With the aim of improving and increasing the hydration and the water retention of the product, some ingredients may be added to the basic ingredients or as a replacement for others. Thus, it may be possible to add hydrocolloids alone or in the form of mixtures; this may include carob, xanthan or pectin, for example.

It may also be possible to add pentosanases as well as fibres which increase the hydration of the flours, improve water retention and play the role of moisture regulator. These fibres may be soluble or insoluble fibres of the lignin, pectin, cellulose or 10 hemicellulose type or extracts of wheat stems and ears, for example.

Moreover, the replacement of a portion of the flour with a mixture of modified and/or native starches and of gluten makes it possible to improve the water retention and slows down the retrogradation of the starch even more. The starches used may be modified or native waxy maize starches or partially pregelatinized cassava starches, for example.

The puff pastry produced according to the invention may be used for the manufacture of snack-type products or added to prepared meals. If it is desired to produce products such as snacks, tarts, tartlets, meat pies, filled croissants, for example, it will be possible to fill a pastry base with a sauce, a cream, with cheese, cooked or blanched vegetables or whole fruits, in puree form and/or in the form of pieces, optionally with meat, spices, nuts and/or kernels and/or cereals before the fermentation stage of before the baking stage.

The meat may be beef, chicken, turkey, calf, pork, prepared meat products, in the form of pieces or minced, for example.

Whole vegetables, vegetable pieces or 25 vegetables in puree form may be tomatoes, sweet oo.ooi peppers, onions, mushrooms, peas, potatoes, cabbages or haricot beans, for example.

The cheese may be Gruyere, blue cheese, Emmenthal, Mozzarella or Cheddar, for example.

The sauce may be mustard, ketchup, tomato sauce, cr~me fraiche, white sauce or b~chamel sauce, for example.

The cereals may be rice, wheat which has been precooked or sesame or poppy, for example.

The spices may be pepper, chilli, curry or any other aromatic plant substance, for example.

The fruits may be used whole, in the form of pieces or in puree form; this may include apples, 11 pears, apricots, peaches, plums, red fruits, exotic fruits, pineapples, cherries or grapes, for example.

The fruit-based sauce may be a chocolate, vanilla or caramel sauce, a custard or a pastry cream, for example.

The subject of the present invention is also the prepared meal obtained using the present process.

Example 1 Apricot puff pastry The pastry is first prepared by mixing, at room temperature, a composition comprising 40 g of wheat flour type 55, 0.6 g of fine salt, 3.6 g of granulated sugar (sucrose), 2.7 g of powdered sweet buttermilk, 0.4 g of DIMODAN (emulsifier marketed by the company DANISCO) and 0.2 g of PANODAN (emulsifier marketed by the company DANISCO). This mixing is carried out in a KEMPER kneader for 1 minute at speed 1.

18 g of water, 2.7 g of fresh baker's yeast and 4.3 g of liquid whole egg are then added and mixed for 1 minute at speed 1 and for 2 minutes at speed 2.

26 g of puff pastry margarine in the form of chips are finally added: This fat is incorporated by mixing for 1 minute at speed 1 and finally for 15 sec 0 at speed 2.

The pastry obtained is then extruded with the aid of a twin-screw extruder marketed by Rijkaart Maschinen Fabrik, NL 4147 CT Asperen.

In parallel, a pastry cream is prepared for the filling. To do this, 36 g of water, 20 g of liquid 30 whole egg, 0.5 g of liquid vanilla flavouring and 0.15 g of yellow natural colouring are mixed in a HOBART whip mixer; 20g of granulated sugar (sucrose), 5 g of powdered skimmed milk and 3 g of wheat flour type 55 are then incorporated into this mixture by 0. 0.

mixing at speed 1 for 2 minutes and speed 2 for an additional 2 minutes. 3.6 g of instant modified maize starch Cleargel* and 1 g of precooked modified starch Ultrasperce* dispersed in 11.5 g of sunflower oil are 12 finally added. The mixture is whipped for 1 minute at speed 1 and for 2 minutes at speed 2.

Modified starches marketed by the company National Starch).

The pastry obtained above is laminated after superposition of 3 layers of pastry by overlapping up to a thickness of 3 mm and cut into squares of x 10 cm.

The assembling is then carried out as follows: moistening of the corners of the pastry squares placing of 12 g of pastry cream obtained above in the centre of each square placing of one apricot half on the cream folding and sticking the opposite corners of the squares glazing by spraying a water/egg yolk mixture.

The assembled product is placed in a fermentation chamber at about 32 0 C for 50 to minutes.

It is then baked in a pulsed-air rotary oven at 180 0 C for 16 minutes.

Upon leaving the oven, the product is coated, eeeoby means of a brush, with a mixture of water and of apricot-flavoured golden coating and then immediately deep-frozen in a deep-freezer at about to -40 0 C with no cooling stage. The deep-frozen baked product is packaged in a carton, optionally separated by plastic dividers, and stored at about -20 to -30 0

C.

30 The product may be stored for 9 months around *-25 0 C without exhibiting any sign of staling after defrosting.

The product is defrosted immediately before use by storing at a temperature of about 15 to 250C for about 45 minutes/l hour 30 minutes. The product thus defrosted has organoleptic and textural characteristics which are identical to those of a non-deep-frozen product. Such a product preserves, in addition, its 13 organoleptic qualities, after defrosting, over a period of up to 24 hours.

The defrosting of the deep-frozen baked product may be carried out in an accelerated manner by placing in a microwave oven at low power so as to bring the product in the region of a temperature of the order of to 25 0

C.

The defrosted product preserves its textural and organoleptic characteristics for 24 hours without exhibiting signs of staling.

Example 2 The procedure is carried out as described in Example i, except for the fact that the raw assembled apricot puff pastry is deep-frozen before fermentation and it is stored at around -18 to -40 0 C. The deepfrozen assembled raw product is subjected to tempering before placing in a fermentation chamber. The tempering consists in storing the assembled raw product in a tempering room at a temperature of 15 to 17 0 C for about 1 hour, this being so as to obtain a core tempering of -2 0 C to OOC. Once tempered, the product is introduced into a fermentation chamber for proofing.

ooooo Example 3 The procedure is carried out as described in Example 2, except for the fact that the deep-frozen raw product is placed in a fermentation chamber without preliminary tempering. In this case, the fermentation lasts for a longer period (32 0 C for about 90-110 minutes) The product is then baked, coated, frozen and *stored in a manner identical to what is explained above. The defrosting is carried out in a manner similar to what is specified in Example i.

Example 4 Almond croissant The manufacture of the pastry is identical to the recipe for the apricot puff pastry. An almond cream is then prepared, for this recipe, by mixing the following ingredients (per 100 g of cream): about 15 g 14 of sunflower oil, about 2 g of modified maize starch, about 11 g of granulated sugar, about 16 g of liquid whole egg, about 7 g of liquid egg yolk, about 25 g of almond powder and about 22 g of water. The pulverulent materials are dispersed in liquids with the aid of a Hobart mixer at low speed and then the mixture is homogenized for 2 minutes at high speed.

The pastry obtained in a manner identical to Example 1 is cut into triangles of about 50 g. About 10 g of almond cream are deposited at the centre of this pastry triangle which is then rolled up so as to form a croissant.

The finished product obtained is placed in a fermentation chamber and baked in a manner identical to the procedure described in Example 1.

Upon leaving the oven, the product is coated with a sugar syrup and introduced immediately afterwards into a deep-freezing chamber at -400C for about 15 minutes so as to reach a temperature of about -20 0 C at the centre.

The deep-frozen product is stored in cartons at -20 0 C. The defrosting of the product may be carried out ooooo 0:in a manner identical to what is explained in Example i.

Example Pear puff pastry The procedure is carried out in the manner described in Example 1, except for the fact that half a pear in syrup replaces the apricot half and that the coating is carried out with the aid of a liquefied fruit jelly of the raspberry, red currant or pear jelly type.

Claims (10)

1. Deep-frozen prebaked fermented puff pastry which exhibits no sign of staling after defrosting, has, on a top surface, a coating which is edible and is capable of being obtained by a process in which deep-freezing is rapidly carried out without cooling.

2. Puff pastry according to Claim 1, in which the edible coating comprises carbohydrates and carbohydrate derivatives.

3. Puff pastry according to Claim 2, in which the edible coating is flavoured.

4. Process for the preparation of a puff pastry, in which: a premix of a pulverulent composition containing, in by weight, about 35 to 45% of flour, about 0.5 to 1% of salt, about 2.5 to of sugar, about 2 to 3% of buttermilk powder and about 0.5 to 1% of at least one emulsifier, is prepared, about 16 to 20% of water, about 3 to 6% of liquid whole egg and about 2 to 3.5% of yeast are added to this composition during the mixing stage, about 20 to 30% of plastic fat in pieces is 25 incorporated at room temperature, the pastry is extruded, at least two layers of pastry are superposed and laminated, the pastry is placed in a fermentation chamber, 30 the pastry is baked, the pastry is coated on leaving the oven with a syrupy product, the pastry is rapidly deep-frozen without cooling.

5. Process according to Claim 4, in which an intermediate stage for deep-freezing the raw pastry is added between the laminating stage and the fermentation stage. 16

6. Process according to Claim 5, in which a tempering stage is added between the stage for deep-freezing the raw pastry and the fermentation stage.

7. Process according to Claim 4, in which foodstuffs in pieces and/or in puree form and/or a sauce and/or a cream are placed on the band or the base of the pastry before the fermentation stage.

8. Prepared meal containing a product according to one of Claims 1 to 3.

9. A deep-frozen prebaked fermented puff pastry substantially as herein described with reference to any one of the embodiments of the invention illustrated in the accompanying drawings and/or examples.

10. A process for the preparation of a puff pastry S.. substantially as herein described with reference to any 'one of the embodiments of the invention illustrated in the accompanying drawings and/or examples. DATED this 24th day of January 2001 Societe Des Produits Nestle S.A. Attorney: PAUL G. HARRISON Fellow Institute of Patent and Trade Mark Attorneys of S" Australia ~of BALDWIN SHELSTON WATERS o S. S