CA1269882A - Preproofed, frozen unbaked croissant and process of making same - Google Patents
Preproofed, frozen unbaked croissant and process of making sameInfo
- Publication number
- CA1269882A CA1269882A CA000486196A CA486196A CA1269882A CA 1269882 A CA1269882 A CA 1269882A CA 000486196 A CA000486196 A CA 000486196A CA 486196 A CA486196 A CA 486196A CA 1269882 A CA1269882 A CA 1269882A
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- detrempe
- croissant
- composition
- predetermined
- temperature
- Prior art date
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Abstract
ABSTRACT OF THE DISCLOSURE
A method of manufacturing a preproofed, unbaked, frozen croissant product and the actual croissant product itself. The croissant is proofed, prior to freezing and storage and, therfore, the proofing step normally required after thawing of a frozen croissant and the potential for mishandling same by inexperienced personnel, is eliminated. The method allows for proofing, before freezing, without any volume decrease of the croissant upon freezing. The manner of mixing the ingredients ofthe unbaked croissant dough and the amounts and type of the individual ingredients, themselves, are precisely controlled to maintain a predetermined consistency andtemperature of the composition.
A method of manufacturing a preproofed, unbaked, frozen croissant product and the actual croissant product itself. The croissant is proofed, prior to freezing and storage and, therfore, the proofing step normally required after thawing of a frozen croissant and the potential for mishandling same by inexperienced personnel, is eliminated. The method allows for proofing, before freezing, without any volume decrease of the croissant upon freezing. The manner of mixing the ingredients ofthe unbaked croissant dough and the amounts and type of the individual ingredients, themselves, are precisely controlled to maintain a predetermined consistency andtemperature of the composition.
Description
lZ~
PREPROOFED, UNBAKED AND FROZEN
~ RQI~SA~T AND PROC~S~ OF M~KING S~ME
BACKG~Q~ND OF THE INV~NTIQ~
The present invention is directed to a method of manufactur-ing a preproofed, unbaked frozen croissant product and the actual croissant product itself. The art of creating and baking a croissant, from raw ingredients is g2nerally reerred to as viennoiserie. In today's current market, huge commercial potential e~ists for the manu~acturer of frozen croissant products which can be sold to the consuming public. Today, two general methods of manufacture e~ist for providing a croissant product to the consuming public, both of which methods, o course, require that the croissant be shipped in the frozen stage to the consuming public. Upon receipt, depending upon which method of manufacture is employed, the frozen croissant is either merely reheated, since it may hav~ already been baked or thawed, proofed, egg washed and then freshly baked. In this csnnection, it should be appraciated, that the consuming public as used herein is ei~her a family household which purchases the fro~en product or, alternatively, a stors which purcha~es the frozen product for reRale to ultimate consumers.
Th~ f irst ~nown basic method of manufacture of a croissant product i8 a~ ~ollows: The croissant pro~uct is prepared in th~
normal manner by combining and mising the following flour, yeast, sugar, salt, water and butt~r, th~n the product is proofed, ', Il l ~z~
i.e., allowed to enlarge in volume in a temperakure and humidity controlled atmosphere, eg~ washed, i.e., brushed with a eg~ yolk and egg white mixture to create a golden coloring upon baking, actual baking and final freezing. In this method of providing a croissant product to the consuming public the fro~en croissant, having already been manufactured, proofed and actually baked is merely selectively reheated in an oven or toaster for ultimate consumption. This method suffers from the commercial disadvantage that it appears to the consuming public that it is not freshly baked, but rather, is merely reheated. Obviousl~, it should be appreciated that a store which can advertise that croissants are ~freshly baked on the premisesU i~ at a tre~endous business advantage over thos~ establishment~ whsrein the . croissant is merely reheated on the premises, having been baked elsewhere and then frozenO
The second referred to method of pro~idi~g a croissant product, on the other hand, while it allow~ the commercial establishment to advertise its products as being "freshly baked Il on the premises~ requires, prior to baking, a controlled thawing I of the croissant product, a proofin~ o the product, which I require~ th~ placement of the croissant in a humidity and temperature controlled atmosphera for a predetermîned period of I time in order to allow the croissant to enlarge in volume, a I¦ manual egg wash process and then a controlled ~aking at a set ,, j LTR~:20 .I Page 2 Z6~8~;~
temperature for a set time. Obviou51y, it should be appreciated that the difficulty, variety and number o steps which are required to be performed to the unbaked frozen croissant product prior to it assuming its final ~eady-to-ba~e configuration is subject to much mishandling and, consequently, an often poor quality and certainly a not-perfect final product often results.
The present invention contemplates the manuf acture of a frozen, preproofed, yet unbaked, croissant product which is able to be immediately placed into an oven for fresh on-pxemises baking without the necessity of prethawing, proofing and the egg wash steps which are o~herwise necessary for the baking of a frozen yet unbaked croissant.
In prior art processes, proofing prior to freezing was either¦
I not fully considered because of the delicate nature of the I layered croissant or, if considered, r~sulted in a croissant product, which, after proofing, and upo~ reezing substantially decreased in volume. Ths latter is a re~ult to be avoided. In this connection, the decreaæe in volume of the proofed product refers to the dierence in voluma size between the product, after proofing in ths controlled temperature-humidity atmosphere and the volume of the croissant after blast fre~zing.
I SU~MARY OF TH~ I~VENTIO~
The present invention is directed to the method of ¦ manufacture and final product of a preproofed, unbaked frozen ¦ croissant which is capable of being selectively simply remo~ed 1, ', ¦ LTRS:20 ,1 , from a freezer and placed directly into a pr~heated oven for baking and serving. The croissant of the present invention is already proof~d, prior to freezing and, therefore, the proofing step which is normally requiring ater dethawing of a frozen croissant product is eliminated as well as the potential for mishandling the thawing and egg wash steps. The presen~
invention allows for proofing, before freezing, without any volume decrease, upon freezing. The present invention is accomplished by utilizing a precise mi~ture of the ingredients of the croissan~ dough ~known by e~perts in tha field a the detrempe). The manner of m~sing the detremp~ and the individual component ingrsdi~nts of the detrempe is controll~d in order to maintain a predatermined consistency and temperature of th~
composition. The detrempe is then cut into pieces; refrigerated;
removed therefrom, ater a predet~r~ined time; butter is addad in a predetsrmined weight percentaga; and the product is then flattened and laminated. Subsaquent to the lamination step, the product is allowed to re t for a predetermined time at a prede~ermined temperature. Relamination i~ then accomplished by ;
usa o~ the standard lamination machine to achieve the ~inal desired thickness. The product i~ than pas~ad through a standard croissant cutting and forming machine to form tha croissants in individual shapes, praferably triangle~. AftQr bsing formed, the~
individual croissants sre panned onto a cooki~ shee~. The il, i . I .
LTR~:20 .1 1 croissant~ are then directed into a fermentation room for a predetermined time which serves to allow the croissant to enlarge in volume, i.e., proof, since the room is maintained at a predetermined temperature and at a predetermined humidity atmosphere. After the fermentation step is completed such that the croissants enlarge two to two and a half times, in volume, the croissants are blast frozen until the core of the croissant reaches a predetermined temperature. Upon removal from the freezer, a thin film of egg wash is then applied and the croissants are then packaged and stored. Final baking takes place where and whsn desired. Thus, according to the pre~ent invention, a preproofed, unbaked and fro~en croissant is provided which allows the purchaser to merely preheat an oven and place the frozen croi~sant therein for baking, without the preparer being required to thaw, proof nor apply egg wash, to baks, on the premiæes, a freshly baked psrfect croissant.
It should be appreciated that ths present application allows for proofing, i.e., expansion in volume o~ the croissant product prior to feezing and, of course, before baking, without any appreciable shrinkage of ~ize of the crois~ant product during freezing. Hereto~ore, as mentioned, according to the prior art, it wa~ not even considered to proof a croissant product prior to freezing since ~hrinkage alway~ occurred when the croissant product was blast rozen. The present invention, however, allows ! ~TRS:20 ~L
" i ~2~
for a preproofed, unbaked frozen croissant product to be provided which does not exhibit any signficant shrinkage during the freezing step.
It should also be appreciated that the e~tremely fragile layering of a croissant product is signficantly different from the relative sturdy product formed in the breakmaking field.
Thus, the processes which one mi~ht use in the field of breadmaking would not be applicable to the fi~ld of croissant making and, indeed, one of ordinary skill in the art of croissant making would certainly not consider the steps of the field of breadmaking in attempting to improve on a croissant product inasmuch as the two fields are totally dissimilar to one another e~cept that they both involve baking.
DETAIL~D DE~CRIPTIQN OF TH~ IEY~TION
As previously mentioned, the present invention is directed to the manufacturs of a preproofed, frozen, egg washed yet unbaked croissant product and the process o~ manufacturing the same. The purchaser upon desirlng a freshly baked crois~ant merely has to remove the croissant from tha freez0r and place th~ same in a preheated oven ~375F) for about 15 17 mi~utes or until golden crispy.
¦ The detrempe of the croissant product, in the preferred embodiment, comprises as ingredients, flour9 yeast, sugar, salt ~¦ and water. In connection with the preparation o a commercial i l LTRS:20 batch of the croissant product of the present invention, 100 pounds of total flour is standard and percentaye~ of ingredients are based thereon, i.e., a total of 100 pounds of flour is used per batch. The preferred embodi~tent of the invention contemplates that tne 100 pounds of flour comprise 78% , or 78 pounds of patent flour, i.e., flour having a high percentage of ashes and 22% or 22 pound~ of clear flour t~a weak flour). The yeast is added to the flour mistuxe, described above, in a two to four percent quantity which, in accordance with the embodiment now disclosed, ranges from two to four pounds. Sugar is added to the flour and yetast ingredients in an ' eight percent or eight pound quantity. To the flour, yeast and sugar mi~ture is added salt, which in the preferred embodiment, weighs one pound and twelve ounces. The dry ingredient~ (flour, yeast, suqar and salt) are thoroughly mi~ed together. A total of 58 pounds of 58~ watar is add~d to the mi~ture with the addition of the water being preferably done in threte separate step~, i.e., appro~imataly one-third or ninetteQn and one-third pounds o water being ~irst added to the dry ingredients, followed by mi~i,ng, a second third or ninetteen and onet third pound~ of water being added followed by a second mising and the addition o~ the final one-third of th~ total 58 pounds of water being added ~ith a final mi~ing. This produce~t a desired consistency of the detrempe.
!
LTRS:20 ~, t 3L269~8~
i According to the presant invention, the temperature of the mi~ing of the dry ingredients with the water is done so as to maintain all of the mi~ed ingr~dients i.e., the detrempe composition at 35F. This is preferably accomplished by having the water comprised of cold water and/or ice such that the detrempe mixture is maintained at 35F. According to the preferred embodiment of the invention, the temperature of the composition is ascertained after the second one~third water addition, i.e., after a total of thirty-eight and two-third pounds of water has been added. Depending upon the temperature of the detrempe mi~ture at that po~nt, the final one-third water, i.e., nineteen and one-third pound consisting o~ ice and water ., is adjusted in ratio such that the total nineteen an~ one-third pounds of required water is added such that, upon addition to the mi2ture, a temperature of the entire detrempe mi~turs i~
preferably maintained at approzimately 35F.
j The total time of mi~ing the detrempe which, as mentioned, is ;¦ mi~ed three separate times after each addition of the one third i total quantity of water is about 22 minutes.
After tho detrempe is fully mi~ed, it i5 cut into pieces of about twelve pounds each and placed on trays, two to a tray. The tra~s are then refrigerated ~t 35F for approsimately si~ hours.
After the refrigeration, but~er is folded into the detrempe ~ pieces. Approximately 30~ of the weight of the detrempe pieces I of butter is folded into each pieca. In th0 preferred e~ample, I
LTRS:20 ~2~
therefore, 30% of the twelve pound pieces results in an addition of appro~imately 3.6 pounds of butter to each of the detrempe pieces. The butter, too, has been previously maintained at about 35F and is added to the detrempe pieces at that temperature.
The butter is simply spread on one-half o~ the piece~ with the other half of the piece bein~ folded-over the butter so that a butter-type sandwich is provided with half of the twelve pound detrempe piece on the bottom and hal the twelve pound detrempe piece on the top of the evenly spread 3.6 pound butter layer.
The piece is now appro~imately five inches high. According to the invention, the piece is flattened and laminated through a standard laminating machine to appro~imately one and one quarter inches in height whil~ maintaining the width at the original width such that, in order to maintain volume, the length of the piece incr~ase~ appro~imately ourfold. After initial flattening and laminating, the detrempe i~ divided in thirds and folded with a first outside one-third layer over the middle o~e-third layer and the second opposite outside one-third layar folded on top of the first outside one-third layer. The entire 1attening and laminating process, i.e., the ~tours~ of tha process is conducted at appro~imately room temperature and cer~ainly a~ a temperature not greatsr than 65F. ~ter folding, as de~cribed above, the product i~ pas~ed through the flattening an~ laminating machine to again produce a product one and one quarter inchQ~ in height.
LTR5:20 1l 1 ;l ~z~
;l , ~ second folding in thirds and passage through the flattening and laminating machine is accomplished. The passage through the laminating machine and folding is called a ~tour~ in the art of viennoiserie. After the two tours have been fully accomplished, the product formed thereby is allowed to rest at 35F for approximately one and one half hours.
After the rest time, the detrempe composition is once again laminated through the standard laminating machine to a final thickness of appro~imately one quarter to three eighth o f an inch in height. After final lamination or the final, third tour of the product, the croissant is passed to a standard cutting a forming machine which forms croissants in the conventional three cornered trianyle shape. According to the preferred embodiment of the invention, fifteen such triangally shaped croissants are panned onto a singla sheet which is approsimately 18 inches by 26 inche~.
The panned croissants are then placed into a ~ermentation or proofing room which room is maintained at a con~tant t0mperature o~ 85F with an atmospheric humidity of 70~. The panned crois~ants are maintained in the fermentation room for appro.~imately 45 to 75 minutes for proofing purposes. In connection with the proofing of the crois~ants in the fermantation rocm, the volume of the croi sa~t3 enlarge by appro~imat~ly two to two and a half tirnes their original volume.
~TRS:20 ~6~
During the proofing process, the yea~t of the dough increas~s in activity to generate CO2 which results in th~ e~pansion of the volume of the croissant.
After full proofing in the fermentation room, the croissant products are blast froze~ in a blast re~zer which i~ itself maintained at appro~imately -30F. The croissants are placed in the blast freezer for about thirty minutes or until the central core of the croissants reach a temperature of between about 0F
to about 10F. After the blast feezing of the croissant they are removed and a thin film of egg wash, i.e., an egg yolk and egg white standard composition, is applied which egg wash almost instantly freezes on the surface of ~he croissant since ~h0 croissant is of a surface tamperature which i~ v~ry cold in comparison to the egg wash temperature.
After the egg wash process, the croissants ~till frozen, are packaged and stored at 0F, until desirably baked. In thi~
manner, as described, a preproofed, already, egg washed, yet unbaked frozon croi~sant is provided which can then, as desir~d, be removed from the freezer and placed into a preheated oven at 350F fro about fifta~n to seYentean minute~. ~ beautiful, flaky goldon croi~ant i~ thu8 obtained. The present process disclosed herein allows for a proofed unbaked and frozen crois~ant product to be provided which does not exhibi~ any shrinkage. The f rozen croissant product can be freshly baked on the premises.
,l LTRS:20
PREPROOFED, UNBAKED AND FROZEN
~ RQI~SA~T AND PROC~S~ OF M~KING S~ME
BACKG~Q~ND OF THE INV~NTIQ~
The present invention is directed to a method of manufactur-ing a preproofed, unbaked frozen croissant product and the actual croissant product itself. The art of creating and baking a croissant, from raw ingredients is g2nerally reerred to as viennoiserie. In today's current market, huge commercial potential e~ists for the manu~acturer of frozen croissant products which can be sold to the consuming public. Today, two general methods of manufacture e~ist for providing a croissant product to the consuming public, both of which methods, o course, require that the croissant be shipped in the frozen stage to the consuming public. Upon receipt, depending upon which method of manufacture is employed, the frozen croissant is either merely reheated, since it may hav~ already been baked or thawed, proofed, egg washed and then freshly baked. In this csnnection, it should be appraciated, that the consuming public as used herein is ei~her a family household which purchases the fro~en product or, alternatively, a stors which purcha~es the frozen product for reRale to ultimate consumers.
Th~ f irst ~nown basic method of manufacture of a croissant product i8 a~ ~ollows: The croissant pro~uct is prepared in th~
normal manner by combining and mising the following flour, yeast, sugar, salt, water and butt~r, th~n the product is proofed, ', Il l ~z~
i.e., allowed to enlarge in volume in a temperakure and humidity controlled atmosphere, eg~ washed, i.e., brushed with a eg~ yolk and egg white mixture to create a golden coloring upon baking, actual baking and final freezing. In this method of providing a croissant product to the consuming public the fro~en croissant, having already been manufactured, proofed and actually baked is merely selectively reheated in an oven or toaster for ultimate consumption. This method suffers from the commercial disadvantage that it appears to the consuming public that it is not freshly baked, but rather, is merely reheated. Obviousl~, it should be appreciated that a store which can advertise that croissants are ~freshly baked on the premisesU i~ at a tre~endous business advantage over thos~ establishment~ whsrein the . croissant is merely reheated on the premises, having been baked elsewhere and then frozenO
The second referred to method of pro~idi~g a croissant product, on the other hand, while it allow~ the commercial establishment to advertise its products as being "freshly baked Il on the premises~ requires, prior to baking, a controlled thawing I of the croissant product, a proofin~ o the product, which I require~ th~ placement of the croissant in a humidity and temperature controlled atmosphera for a predetermîned period of I time in order to allow the croissant to enlarge in volume, a I¦ manual egg wash process and then a controlled ~aking at a set ,, j LTR~:20 .I Page 2 Z6~8~;~
temperature for a set time. Obviou51y, it should be appreciated that the difficulty, variety and number o steps which are required to be performed to the unbaked frozen croissant product prior to it assuming its final ~eady-to-ba~e configuration is subject to much mishandling and, consequently, an often poor quality and certainly a not-perfect final product often results.
The present invention contemplates the manuf acture of a frozen, preproofed, yet unbaked, croissant product which is able to be immediately placed into an oven for fresh on-pxemises baking without the necessity of prethawing, proofing and the egg wash steps which are o~herwise necessary for the baking of a frozen yet unbaked croissant.
In prior art processes, proofing prior to freezing was either¦
I not fully considered because of the delicate nature of the I layered croissant or, if considered, r~sulted in a croissant product, which, after proofing, and upo~ reezing substantially decreased in volume. Ths latter is a re~ult to be avoided. In this connection, the decreaæe in volume of the proofed product refers to the dierence in voluma size between the product, after proofing in ths controlled temperature-humidity atmosphere and the volume of the croissant after blast fre~zing.
I SU~MARY OF TH~ I~VENTIO~
The present invention is directed to the method of ¦ manufacture and final product of a preproofed, unbaked frozen ¦ croissant which is capable of being selectively simply remo~ed 1, ', ¦ LTRS:20 ,1 , from a freezer and placed directly into a pr~heated oven for baking and serving. The croissant of the present invention is already proof~d, prior to freezing and, therefore, the proofing step which is normally requiring ater dethawing of a frozen croissant product is eliminated as well as the potential for mishandling the thawing and egg wash steps. The presen~
invention allows for proofing, before freezing, without any volume decrease, upon freezing. The present invention is accomplished by utilizing a precise mi~ture of the ingredients of the croissan~ dough ~known by e~perts in tha field a the detrempe). The manner of m~sing the detremp~ and the individual component ingrsdi~nts of the detrempe is controll~d in order to maintain a predatermined consistency and temperature of th~
composition. The detrempe is then cut into pieces; refrigerated;
removed therefrom, ater a predet~r~ined time; butter is addad in a predetsrmined weight percentaga; and the product is then flattened and laminated. Subsaquent to the lamination step, the product is allowed to re t for a predetermined time at a prede~ermined temperature. Relamination i~ then accomplished by ;
usa o~ the standard lamination machine to achieve the ~inal desired thickness. The product i~ than pas~ad through a standard croissant cutting and forming machine to form tha croissants in individual shapes, praferably triangle~. AftQr bsing formed, the~
individual croissants sre panned onto a cooki~ shee~. The il, i . I .
LTR~:20 .1 1 croissant~ are then directed into a fermentation room for a predetermined time which serves to allow the croissant to enlarge in volume, i.e., proof, since the room is maintained at a predetermined temperature and at a predetermined humidity atmosphere. After the fermentation step is completed such that the croissants enlarge two to two and a half times, in volume, the croissants are blast frozen until the core of the croissant reaches a predetermined temperature. Upon removal from the freezer, a thin film of egg wash is then applied and the croissants are then packaged and stored. Final baking takes place where and whsn desired. Thus, according to the pre~ent invention, a preproofed, unbaked and fro~en croissant is provided which allows the purchaser to merely preheat an oven and place the frozen croi~sant therein for baking, without the preparer being required to thaw, proof nor apply egg wash, to baks, on the premiæes, a freshly baked psrfect croissant.
It should be appreciated that ths present application allows for proofing, i.e., expansion in volume o~ the croissant product prior to feezing and, of course, before baking, without any appreciable shrinkage of ~ize of the crois~ant product during freezing. Hereto~ore, as mentioned, according to the prior art, it wa~ not even considered to proof a croissant product prior to freezing since ~hrinkage alway~ occurred when the croissant product was blast rozen. The present invention, however, allows ! ~TRS:20 ~L
" i ~2~
for a preproofed, unbaked frozen croissant product to be provided which does not exhibit any signficant shrinkage during the freezing step.
It should also be appreciated that the e~tremely fragile layering of a croissant product is signficantly different from the relative sturdy product formed in the breakmaking field.
Thus, the processes which one mi~ht use in the field of breadmaking would not be applicable to the fi~ld of croissant making and, indeed, one of ordinary skill in the art of croissant making would certainly not consider the steps of the field of breadmaking in attempting to improve on a croissant product inasmuch as the two fields are totally dissimilar to one another e~cept that they both involve baking.
DETAIL~D DE~CRIPTIQN OF TH~ IEY~TION
As previously mentioned, the present invention is directed to the manufacturs of a preproofed, frozen, egg washed yet unbaked croissant product and the process o~ manufacturing the same. The purchaser upon desirlng a freshly baked crois~ant merely has to remove the croissant from tha freez0r and place th~ same in a preheated oven ~375F) for about 15 17 mi~utes or until golden crispy.
¦ The detrempe of the croissant product, in the preferred embodiment, comprises as ingredients, flour9 yeast, sugar, salt ~¦ and water. In connection with the preparation o a commercial i l LTRS:20 batch of the croissant product of the present invention, 100 pounds of total flour is standard and percentaye~ of ingredients are based thereon, i.e., a total of 100 pounds of flour is used per batch. The preferred embodi~tent of the invention contemplates that tne 100 pounds of flour comprise 78% , or 78 pounds of patent flour, i.e., flour having a high percentage of ashes and 22% or 22 pound~ of clear flour t~a weak flour). The yeast is added to the flour mistuxe, described above, in a two to four percent quantity which, in accordance with the embodiment now disclosed, ranges from two to four pounds. Sugar is added to the flour and yetast ingredients in an ' eight percent or eight pound quantity. To the flour, yeast and sugar mi~ture is added salt, which in the preferred embodiment, weighs one pound and twelve ounces. The dry ingredient~ (flour, yeast, suqar and salt) are thoroughly mi~ed together. A total of 58 pounds of 58~ watar is add~d to the mi~ture with the addition of the water being preferably done in threte separate step~, i.e., appro~imataly one-third or ninetteQn and one-third pounds o water being ~irst added to the dry ingredients, followed by mi~i,ng, a second third or ninetteen and onet third pound~ of water being added followed by a second mising and the addition o~ the final one-third of th~ total 58 pounds of water being added ~ith a final mi~ing. This produce~t a desired consistency of the detrempe.
!
LTRS:20 ~, t 3L269~8~
i According to the presant invention, the temperature of the mi~ing of the dry ingredients with the water is done so as to maintain all of the mi~ed ingr~dients i.e., the detrempe composition at 35F. This is preferably accomplished by having the water comprised of cold water and/or ice such that the detrempe mixture is maintained at 35F. According to the preferred embodiment of the invention, the temperature of the composition is ascertained after the second one~third water addition, i.e., after a total of thirty-eight and two-third pounds of water has been added. Depending upon the temperature of the detrempe mi~ture at that po~nt, the final one-third water, i.e., nineteen and one-third pound consisting o~ ice and water ., is adjusted in ratio such that the total nineteen an~ one-third pounds of required water is added such that, upon addition to the mi2ture, a temperature of the entire detrempe mi~turs i~
preferably maintained at approzimately 35F.
j The total time of mi~ing the detrempe which, as mentioned, is ;¦ mi~ed three separate times after each addition of the one third i total quantity of water is about 22 minutes.
After tho detrempe is fully mi~ed, it i5 cut into pieces of about twelve pounds each and placed on trays, two to a tray. The tra~s are then refrigerated ~t 35F for approsimately si~ hours.
After the refrigeration, but~er is folded into the detrempe ~ pieces. Approximately 30~ of the weight of the detrempe pieces I of butter is folded into each pieca. In th0 preferred e~ample, I
LTRS:20 ~2~
therefore, 30% of the twelve pound pieces results in an addition of appro~imately 3.6 pounds of butter to each of the detrempe pieces. The butter, too, has been previously maintained at about 35F and is added to the detrempe pieces at that temperature.
The butter is simply spread on one-half o~ the piece~ with the other half of the piece bein~ folded-over the butter so that a butter-type sandwich is provided with half of the twelve pound detrempe piece on the bottom and hal the twelve pound detrempe piece on the top of the evenly spread 3.6 pound butter layer.
The piece is now appro~imately five inches high. According to the invention, the piece is flattened and laminated through a standard laminating machine to appro~imately one and one quarter inches in height whil~ maintaining the width at the original width such that, in order to maintain volume, the length of the piece incr~ase~ appro~imately ourfold. After initial flattening and laminating, the detrempe i~ divided in thirds and folded with a first outside one-third layer over the middle o~e-third layer and the second opposite outside one-third layar folded on top of the first outside one-third layer. The entire 1attening and laminating process, i.e., the ~tours~ of tha process is conducted at appro~imately room temperature and cer~ainly a~ a temperature not greatsr than 65F. ~ter folding, as de~cribed above, the product i~ pas~ed through the flattening an~ laminating machine to again produce a product one and one quarter inchQ~ in height.
LTR5:20 1l 1 ;l ~z~
;l , ~ second folding in thirds and passage through the flattening and laminating machine is accomplished. The passage through the laminating machine and folding is called a ~tour~ in the art of viennoiserie. After the two tours have been fully accomplished, the product formed thereby is allowed to rest at 35F for approximately one and one half hours.
After the rest time, the detrempe composition is once again laminated through the standard laminating machine to a final thickness of appro~imately one quarter to three eighth o f an inch in height. After final lamination or the final, third tour of the product, the croissant is passed to a standard cutting a forming machine which forms croissants in the conventional three cornered trianyle shape. According to the preferred embodiment of the invention, fifteen such triangally shaped croissants are panned onto a singla sheet which is approsimately 18 inches by 26 inche~.
The panned croissants are then placed into a ~ermentation or proofing room which room is maintained at a con~tant t0mperature o~ 85F with an atmospheric humidity of 70~. The panned crois~ants are maintained in the fermentation room for appro.~imately 45 to 75 minutes for proofing purposes. In connection with the proofing of the crois~ants in the fermantation rocm, the volume of the croi sa~t3 enlarge by appro~imat~ly two to two and a half tirnes their original volume.
~TRS:20 ~6~
During the proofing process, the yea~t of the dough increas~s in activity to generate CO2 which results in th~ e~pansion of the volume of the croissant.
After full proofing in the fermentation room, the croissant products are blast froze~ in a blast re~zer which i~ itself maintained at appro~imately -30F. The croissants are placed in the blast freezer for about thirty minutes or until the central core of the croissants reach a temperature of between about 0F
to about 10F. After the blast feezing of the croissant they are removed and a thin film of egg wash, i.e., an egg yolk and egg white standard composition, is applied which egg wash almost instantly freezes on the surface of ~he croissant since ~h0 croissant is of a surface tamperature which i~ v~ry cold in comparison to the egg wash temperature.
After the egg wash process, the croissants ~till frozen, are packaged and stored at 0F, until desirably baked. In thi~
manner, as described, a preproofed, already, egg washed, yet unbaked frozon croi~sant is provided which can then, as desir~d, be removed from the freezer and placed into a preheated oven at 350F fro about fifta~n to seYentean minute~. ~ beautiful, flaky goldon croi~ant i~ thu8 obtained. The present process disclosed herein allows for a proofed unbaked and frozen crois~ant product to be provided which does not exhibi~ any shrinkage. The f rozen croissant product can be freshly baked on the premises.
,l LTRS:20
Claims (25)
1. A preproofed, unbaked, frozen croissant which does not exhibit any significant shrinkage during the freezing step and which is capable of being simply removed from a freezer and placed directly into a preheated oven for baking and serving.
2. A process for manufacturing a preproofed, unbaked, frozen croissant comprising the steps of:
(a) mixing together dry ingredients comprising flour, yeast, sugar and salt with water to form a detrempe composition;
(b) maintaining the temperature of the detrempe compo-sition, during said mixing step at a temperature of about 35 F;
(c) refrigerating said detrempe composition;
(d) adding butter to said detrempe composition;
(e) flattening and laminating said detrempe composition;
(f) allowing said detrempe composition to rest for a first predetermined length of time at a first predetermined temperature;
(g) final flattening and laminating of said detrempe com-position to a predetermined final thickness;
(h) cutting and forming said detrempe composition into a predetermined croissant shape;
(i) proofing said detrempe composition in said predeter-mined croissant shape at a second predetermined tem-perature, at a predetermined humidity level for a second predetermined length of time such that said detrempe composition achieves a predetermined increase in volume;
(j) blast freezing said detrempe composition for a third predetermined length of time at a third predetermined temperature until the core of said croissant shape reaches a fourth predetermined temperature:
(k) applying a thin egg wash to said detrempe composition; and (l) storing said croissant at a fifth predetermined temperature.
(a) mixing together dry ingredients comprising flour, yeast, sugar and salt with water to form a detrempe composition;
(b) maintaining the temperature of the detrempe compo-sition, during said mixing step at a temperature of about 35 F;
(c) refrigerating said detrempe composition;
(d) adding butter to said detrempe composition;
(e) flattening and laminating said detrempe composition;
(f) allowing said detrempe composition to rest for a first predetermined length of time at a first predetermined temperature;
(g) final flattening and laminating of said detrempe com-position to a predetermined final thickness;
(h) cutting and forming said detrempe composition into a predetermined croissant shape;
(i) proofing said detrempe composition in said predeter-mined croissant shape at a second predetermined tem-perature, at a predetermined humidity level for a second predetermined length of time such that said detrempe composition achieves a predetermined increase in volume;
(j) blast freezing said detrempe composition for a third predetermined length of time at a third predetermined temperature until the core of said croissant shape reaches a fourth predetermined temperature:
(k) applying a thin egg wash to said detrempe composition; and (l) storing said croissant at a fifth predetermined temperature.
3. A process as claimed in claim 2 wherein:
(a) said water is mixed with said dry ingredients in one-third portions.
(a) said water is mixed with said dry ingredients in one-third portions.
4. A process as claimed in claim 2 wherein:
(a) the temperature o said detrempe composition during mixing is accomplished by adjusting the temperature of said water being mixed with said dry ingredients.
(a) the temperature o said detrempe composition during mixing is accomplished by adjusting the temperature of said water being mixed with said dry ingredients.
5. A process as claimed in claim 2 wherein:
(a) ice is added to said water to maintain the temperature of said detrempe composition.
(a) ice is added to said water to maintain the temperature of said detrempe composition.
6. The process as claimed in claim 2 wherein:
(a) said flour comprises approximately 78% patent flour and about 22% clear flour.
LTRS:20
(a) said flour comprises approximately 78% patent flour and about 22% clear flour.
LTRS:20
7. A process as claimed in claim 2 wherein:
(a) said dry ingredients and said water are provided in the following apparoximate quantities:
(i) water: 58 pounds, (ii) flour: 100 pounds, (iii) yeast: in the range of about 2 to 4 pounds, (iv) sugar: 8 pounds, and (v) salt: 1 pound 12 ounces.
(a) said dry ingredients and said water are provided in the following apparoximate quantities:
(i) water: 58 pounds, (ii) flour: 100 pounds, (iii) yeast: in the range of about 2 to 4 pounds, (iv) sugar: 8 pounds, and (v) salt: 1 pound 12 ounces.
8. A process as claimed in claim 2 wherein:
(a) said detrempe composition is cut into pieces of about 12 pounds each.
(a) said detrempe composition is cut into pieces of about 12 pounds each.
9. A process as claimed in claim 2 wherein:
(a) said refrigerating step (c) is at about 35°F for approximately 6 hours.
(a) said refrigerating step (c) is at about 35°F for approximately 6 hours.
10. A process as claimed in claim 2 wherein:
(a) approximately 30% of the detrempe composition, in weight, of butter is folded into said detrempe composition.
(a) approximately 30% of the detrempe composition, in weight, of butter is folded into said detrempe composition.
11. A process as claimed in claim 2 wherein:
(a) said added butter is at a temperature of about 35°F
(a) said added butter is at a temperature of about 35°F
12. A process as claimed in claim 2 wherein:
(a) said flattening and laminating step (e) is performed at about room temperature.
(a) said flattening and laminating step (e) is performed at about room temperature.
13. A process as claimed in claim 2 wherein:
(a) said flattening and laminating step (e) is performed at a temperature not greater than 65°F.
LTRS:20
(a) said flattening and laminating step (e) is performed at a temperature not greater than 65°F.
LTRS:20
14. A process as claimed in claim 2 wherein:
(a) said flattening and laminating step is performed by folding said dough in thirds and folding a first one-third outside portion over the central one-third portion and a second one-third outside portion over said first one-third outside portion.
(a) said flattening and laminating step is performed by folding said dough in thirds and folding a first one-third outside portion over the central one-third portion and a second one-third outside portion over said first one-third outside portion.
15. A process as claimed in claim 2 wherein:
(a) said laminating step is done twice.
(a) said laminating step is done twice.
16. A process as claimed in claim 2 wherein:
(a) said predetermined final thickness is in the range of about one quarter to three eighth of an inch thick.
(a) said predetermined final thickness is in the range of about one quarter to three eighth of an inch thick.
17. A process as claimed in claim 2 wherein:
(a) said first predetermined length of time is about one and one half hours and said first predetermined temperature is about 35°F.
(a) said first predetermined length of time is about one and one half hours and said first predetermined temperature is about 35°F.
18. A process as claimed in claim 2 wherein:
(a) said second predetermined length of time is about 45 to 75 minutes and said second predetermined temperature is about 85°F.
(a) said second predetermined length of time is about 45 to 75 minutes and said second predetermined temperature is about 85°F.
19. A process as claimed in claim 2 wherein:
(a) said predetermined humidity level is about 10%.
(a) said predetermined humidity level is about 10%.
20. A process as claimed in claim 2 wherein:
(d) said proofing step (i) continues until said detrempe composition is about two to two and a half times greater in volume than its original volume after said step (h).
LTRS:20
(d) said proofing step (i) continues until said detrempe composition is about two to two and a half times greater in volume than its original volume after said step (h).
LTRS:20
21. A process as claimed in claim 2, wherein:
(a) the volumetric size of said predetermined croissant shape, immediately after said proofing step (i) is substantially the same as the volumetric size of said predetermined croissant shape immediately af-ter said blast freezing step (j).
(a) the volumetric size of said predetermined croissant shape, immediately after said proofing step (i) is substantially the same as the volumetric size of said predetermined croissant shape immediately af-ter said blast freezing step (j).
22. A process as claimed in claim 2, wherein:
(a) said third predetermined temperature is about -30°F
and said third predetermined length of time is ap-proximately 30 minutes.
(a) said third predetermined temperature is about -30°F
and said third predetermined length of time is ap-proximately 30 minutes.
23. A process as claimed in claim 2, wherein:
(a) said fourth predetermined temperature is in the range of about 0°F to 10°F.
(a) said fourth predetermined temperature is in the range of about 0°F to 10°F.
24. A process as claimed in claim 2, wherein:
(a) said fifth predetermined temperature is about 0°F.
(a) said fifth predetermined temperature is about 0°F.
25. A process as claimed in claim 2, wherein:
(a) said total mixing time of said dry ingredients and water is approximately 22 minutes.
(a) said total mixing time of said dry ingredients and water is approximately 22 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000486196A CA1269882A (en) | 1984-07-02 | 1985-07-02 | Preproofed, frozen unbaked croissant and process of making same |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US62670584A | 1984-07-02 | 1984-07-02 | |
| US626,705 | 1984-07-02 | ||
| CA000486196A CA1269882A (en) | 1984-07-02 | 1985-07-02 | Preproofed, frozen unbaked croissant and process of making same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA1269882C CA1269882C (en) | 1990-06-05 |
| CA1269882A true CA1269882A (en) | 1990-06-05 |
Family
ID=24511485
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000486196A Expired CA1269882A (en) | 1984-07-02 | 1985-07-02 | Preproofed, frozen unbaked croissant and process of making same |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1269882A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699704B (en) * | 2019-02-21 | 2021-10-12 | 北京瑞家食品有限公司 | Production process of pre-fermented ox horn quick-frozen dough |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805062B (en) * | 2019-02-21 | 2021-09-03 | 北京瑞家食品有限公司 | Production process of pre-fermented Danish crisp quick-frozen dough |
-
1985
- 1985-07-02 CA CA000486196A patent/CA1269882A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699704B (en) * | 2019-02-21 | 2021-10-12 | 北京瑞家食品有限公司 | Production process of pre-fermented ox horn quick-frozen dough |
Also Published As
| Publication number | Publication date |
|---|---|
| CA1269882C (en) | 1990-06-05 |
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