CA1087023A - Dough for making baked goods - Google Patents
Dough for making baked goodsInfo
- Publication number
- CA1087023A CA1087023A CA266,776A CA266776A CA1087023A CA 1087023 A CA1087023 A CA 1087023A CA 266776 A CA266776 A CA 266776A CA 1087023 A CA1087023 A CA 1087023A
- Authority
- CA
- Canada
- Prior art keywords
- dough
- units
- fat
- sugar
- dough according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A B S T R A C T
A dough for making baked goods, characterized by a dough made of flour, rubbed fat-containing kernels, fat and sugar, and which is ready for the oven and may be converted into a stirring dough by the addition of whipped eggs.
A dough for making baked goods, characterized by a dough made of flour, rubbed fat-containing kernels, fat and sugar, and which is ready for the oven and may be converted into a stirring dough by the addition of whipped eggs.
Description
'3 ~ 23 l~IELD OF I~ ri'IO~1 The invention rel~t~s to a dougll for ma};iny ba~ied ~oods.
Hitherto a special dough has been made for the desired baked product, both in i.ndustrial operations, ba~eries and confectioners, and in households. This ~eans taXing many recipes into account.
It is thereforet11e purpose of the invention to provide a basic dough which may be used in suc11 a mannex that it is suitable for the production of baked goods of different kinds.
~ ccordiny to the invention, this purpose is aci1ieved with a dough which is made ready for the oven out of flour, rubbed fat-containing ~rnels, fat, and su~ar, and wl~icl1 may be converted into a stirring douyh by the addition of whipped eg~s.
~ In this invention, it is desirable to add a little sugar to the eggs before adding t~em to the dough.
A dough of this ];ind has the advantage of beiny 20 suitable both for s~.all ba~ed products (coo~ies) and for cakes ~ ;
and pastries etc., and that it can be baked on a pastry tray which has been previously yreased or l~o-~dered.
AccordincJ to the invention, a douyh of this ]sind con-sists of 120 units of flour, preferably clouble yrip (doppel-griffiges) se~olina, about 60 units of rubbed fat-containiny };ernels, e.y. hazel nut or almond kernels, about l0~ units of fa-_ e.g. butter, and about 50 units of suyar, preferably powdered sugar. Such a dough is ready for the oven. It is merely necessary to add appropriate spices, e.y. cocoa for products ~7hich are to taste of chocolate or cinnamon if cinnamon stars or the like are re~uired, or vanilla for vanilla ~afers or the like, or ginger, aniseecl etc.
~ Iowever, the dou~h according to the invention constitutes a notable aavance in that it ma~ be convertecl into a stirring dough ~y the addition of whipped ecJ~s, and because it is read~ for use and for the oven witho~t any self~
raising aclditive.
Accoxding to the invention ~-lerefore, thi.s dough ~
is ready to be made into a variety of ba~ed goods. Since it ;~' can be ba~ed without cfreased or powdered bakiny tray~, it is also particularly suitable for coo~ie games for children.
The procedure according to the invention is as follows:
120 units of "dou~le cfrip" pr~erably semolina flour '~
are kneaded toyether with 60 grams of rubbed fat-containing ~`
hazel nut, almond, pine-nut, pistachio etc. ]cernels, and `
with 100 units of fat, preferably butter, and.50 units of sugar, preferably po~dered sugar. The' result is a dough which is ready for use and oven-read~ and which as already indicated ma~ be made into different ba~ed products by the addition o~
differ~nt spices.
This bàsic doug~ may, however, also be converted into a stirring dough by ~le addition of ~hipped eygs and a `' little sugar, and this again can be baked to produce different '`
products by the addition of spices.
~ nother advantageous property of the dough accorcling to the invention is that it has a shelf-life of more than three montils witllout refrigeration if suitable preserving orb ic , ~ agents, such as saabi~L4 acid are added.
. . :
Hitherto a special dough has been made for the desired baked product, both in i.ndustrial operations, ba~eries and confectioners, and in households. This ~eans taXing many recipes into account.
It is thereforet11e purpose of the invention to provide a basic dough which may be used in suc11 a mannex that it is suitable for the production of baked goods of different kinds.
~ ccordiny to the invention, this purpose is aci1ieved with a dough which is made ready for the oven out of flour, rubbed fat-containing ~rnels, fat, and su~ar, and wl~icl1 may be converted into a stirring douyh by the addition of whipped eg~s.
~ In this invention, it is desirable to add a little sugar to the eggs before adding t~em to the dough.
A dough of this ];ind has the advantage of beiny 20 suitable both for s~.all ba~ed products (coo~ies) and for cakes ~ ;
and pastries etc., and that it can be baked on a pastry tray which has been previously yreased or l~o-~dered.
AccordincJ to the invention, a douyh of this ]sind con-sists of 120 units of flour, preferably clouble yrip (doppel-griffiges) se~olina, about 60 units of rubbed fat-containiny };ernels, e.y. hazel nut or almond kernels, about l0~ units of fa-_ e.g. butter, and about 50 units of suyar, preferably powdered sugar. Such a dough is ready for the oven. It is merely necessary to add appropriate spices, e.y. cocoa for products ~7hich are to taste of chocolate or cinnamon if cinnamon stars or the like are re~uired, or vanilla for vanilla ~afers or the like, or ginger, aniseecl etc.
~ Iowever, the dou~h according to the invention constitutes a notable aavance in that it ma~ be convertecl into a stirring dough ~y the addition of whipped ecJ~s, and because it is read~ for use and for the oven witho~t any self~
raising aclditive.
Accoxding to the invention ~-lerefore, thi.s dough ~
is ready to be made into a variety of ba~ed goods. Since it ;~' can be ba~ed without cfreased or powdered bakiny tray~, it is also particularly suitable for coo~ie games for children.
The procedure according to the invention is as follows:
120 units of "dou~le cfrip" pr~erably semolina flour '~
are kneaded toyether with 60 grams of rubbed fat-containing ~`
hazel nut, almond, pine-nut, pistachio etc. ]cernels, and `
with 100 units of fat, preferably butter, and.50 units of sugar, preferably po~dered sugar. The' result is a dough which is ready for use and oven-read~ and which as already indicated ma~ be made into different ba~ed products by the addition o~
differ~nt spices.
This bàsic doug~ may, however, also be converted into a stirring dough by ~le addition of ~hipped eygs and a `' little sugar, and this again can be baked to produce different '`
products by the addition of spices.
~ nother advantageous property of the dough accorcling to the invention is that it has a shelf-life of more than three montils witllout refrigeration if suitable preserving orb ic , ~ agents, such as saabi~L4 acid are added.
. . :
Claims (7)
1. A dough for making baked goods comprising about 120 units of flour, about 60 units of rubbed fat-containing kernels, about 100 units of fat and about 50 units of sugar, and which is ready for the oven and may be converted into a stirring dough by the addition of whipped eggs.
2. A dough according to Claim 1 characterized in that a little sugar is added to the eggs before they are added to the dough.
3. A dough according to Claim 1 or 2 characterized in that use is made of "double grip" flour.
4. A dough according to Claim 1 or 2 characterized in that rubbed nuts and almonds are used in equal parts.
5. A dough according to Claim 1 or 2 characterized in that powdered sugar is used.
6. A dough according to Claim 1 or 2 characterized in that spices are added before the eggs are stirred in.
7. A dough according to Claim 1 or 2 characterized in that a preservative is added for the purpose of increasing shelf-life.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP2553836.7-41 | 1975-11-29 | ||
| DE19752553836 DE2553836C3 (en) | 1975-11-29 | 1975-11-29 | Dough for making baked goods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1087023A true CA1087023A (en) | 1980-10-07 |
Family
ID=5963084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA266,776A Expired CA1087023A (en) | 1975-11-29 | 1976-11-29 | Dough for making baked goods |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA1087023A (en) |
| DE (1) | DE2553836C3 (en) |
-
1975
- 1975-11-29 DE DE19752553836 patent/DE2553836C3/en not_active Expired
-
1976
- 1976-11-29 CA CA266,776A patent/CA1087023A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| DE2553836B2 (en) | 1977-09-29 |
| DE2553836A1 (en) | 1977-06-02 |
| DE2553836C3 (en) | 1978-05-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |