CA1333674C - Bakery goods and process for their manufacture - Google Patents
Bakery goods and process for their manufactureInfo
- Publication number
- CA1333674C CA1333674C CA000544756A CA544756A CA1333674C CA 1333674 C CA1333674 C CA 1333674C CA 000544756 A CA000544756 A CA 000544756A CA 544756 A CA544756 A CA 544756A CA 1333674 C CA1333674 C CA 1333674C
- Authority
- CA
- Canada
- Prior art keywords
- solution
- sugar
- powder
- dough
- components
- 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 - Lifetime
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims description 32
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000013601 eggs Nutrition 0.000 claims description 12
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 235000010855 food raising agent Nutrition 0.000 claims description 2
- 239000004131 EU approved raising agent Substances 0.000 claims 1
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 239000003925 fat Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 229910000831 Steel Inorganic materials 0.000 description 4
- GWUSZQUVEVMBPI-UHFFFAOYSA-N nimetazepam Chemical compound N=1CC(=O)N(C)C2=CC=C([N+]([O-])=O)C=C2C=1C1=CC=CC=C1 GWUSZQUVEVMBPI-UHFFFAOYSA-N 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 239000010959 steel Substances 0.000 description 4
- 230000002366 lipolytic effect Effects 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000282320 Panthera leo Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Inorganic Insulating Materials (AREA)
- Catalysts (AREA)
- Solid-Sorbent Or Filter-Aiding Compositions (AREA)
Abstract
Baked goods containing sugar, flour and/or other starch components, egg, powder and fat components, based upon a watery sugar solution is produced by the following production steps:
(a) preparation of a solution of H2O, sugar and kitchen salt in a mode already being known as such; (b) dry premixing of flour and/or other starch components, egg powder, leaven and aromatic substances, and (c) addition of the premix described under (b) above to the solution obtained as described under (a) above while, at the same time, adding the fat components under constant stirring until a homogeneous dough is obtained, and (d) baking the dough at temperatures between 150 - and 220°C
until it is done, showing a residual moisture content between 18% and 22%.
(a) preparation of a solution of H2O, sugar and kitchen salt in a mode already being known as such; (b) dry premixing of flour and/or other starch components, egg powder, leaven and aromatic substances, and (c) addition of the premix described under (b) above to the solution obtained as described under (a) above while, at the same time, adding the fat components under constant stirring until a homogeneous dough is obtained, and (d) baking the dough at temperatures between 150 - and 220°C
until it is done, showing a residual moisture content between 18% and 22%.
Description
Baked Goods and Process of l~m~fachlring Same Description The invention relates to Baked Goods co~ inil~g sugar, flour and/or other starch components, egg powder and fat components initially being based on a watery sugar solution, as well as to a process of producing said goods. In particular, the invention relates to a process of producing so-called "Viennese Mass" on a large-scale industrial basis.
In common practice, "Viennese Mass" is industrially produced in a process where, initially, sugar is dissolved in water and the watery sugar solution thusobtained is used to dissolve also the protein-cont~ining ingredients i.e. egg powders in particular. The mass thus obtained is then mixed with the fat or the shortening as well as with the flour. This process requires relatively long mixing periods of some S minlltes at te,ll~,dtu,es between 30 and 35C in order to get the sugar dissolved in the water. Then the ~flmixhlre of protein carriers such as egg powders requires another stirring period of some 10 minutes whereupon the additional ingredients like fats, wheat flour, Lactovit*
etc. are aflmixed to the mass and the whole dough is knea~d again for another 10 to 15 mimltes. This way a total stirring time of at least 25 minutes is required.
One disadvantage of this process is seen in the fact that flour and other starchcomponents will absorb quite an amount of water when being admixed to the mass and thus make it difficult for the reslllting dough to be knPaded thoroughly. In more recent time the physiological nutritional aspects have * Tra(lem~rk q~
made it desirable to enrich baked goods with ingredients such as wheat bran.
Wheat bran, however, is especially inclined to absorb any present water in large qu~ntiti~s only to release it rather slowly in the subsequent baking process.
S Wheat bran furthermore contains lipolytic enzymes which normally precludes such brand from being used in connection with fat-cont~ining baked goods such as "Viennese Mass". It is n~ces~ry, therefore, to elimin~te to a vast degree the water adsorption of the wheat bran in order to elimin~te also the bran's lipolytic activity.
It is the object of the present invention to make available baked goods produced by means of a process requiring signifi~ntly less stirring/knPading periods than the ones encountered heretofore; it is furthermore intended with said process to permit the use of starch components such as wheat bran with the mass without having said bran taking up too much water i.e. moisture in the process; the sequence of the production steps required for the production of the baked goods is also designed to elimin~te to a vast degree the lipolytic activity of said bran. Furthermore it is intended to make available baked goods offering a shelf life over extended periods of time without the need of any preservatives being added.
The objectives described above are att~inlod, according to the invention, by means of the Baked Goods previously mentioned which are produced in the following sequence of production steps:
(a) P~ lion of a solution of H20, sugar and kitchen salt in a mode already being known as such;
(b) Dry premixing of flour and/or other starch components, egg powder, leaven and aromates, and (c) Addition of the premix described under (b) above to the solution obtained as described under (a) above while, at the same time, adding the fat components under constant stirring until a homogeneous dough mass is obtained, and (d) Baking the dough at lclllpelalulcs between 150C and 220C until it is done, showing a residual moisture content between 18% and 22%.
According to the invention the step (a) of producing the Baked Goods involves a stirring of 5 minutes in order to dissolve, in a mode already known as such, the sugar and common salt in the amount of water needed for the dough, which is done plcrellcdly at a lelllpel~lurc of 40C.
In contrast to the production steps used heretofore the invention specifies the dry premixture of the flour and/or the other starch components, the egg powder, the leaven and the aromatic sub~ ces. Production step (c) requires this dry premix to be admixed to the solution obtained under production step (a) while, at the same time, stirring the fat components into the mixture. Saidstirring is continued until a homogeneous dough is obtained. This stirring, as a rule, will require periods of 10 to 15 minlltçs at a plcfellcd temperature between 30 to 35C.
The homogeneous dough thus obtained is then deposed on a baking plate and, in production step (d), baked to finish at tempel~lulcs between 150C and 220C until a residual hllmillity content of 18 to 22% - ~Jlcfelledly 18% to 20%. It is recommended to carry out this baking process by means of having the dough pass through at least one and up to four dirrclclll temperature ~ ~ , zones.
According to the invention it is ~lcrcllcd to substitute part of the contents offlour by starch components. The components especially suited for this process are wheat bran, prcr~llcdly toasted wheat bran, and rye malt powder. Said share of wheat brand and/or rye malt powder may go up to 100%; the plefellcd range is between 30% and 80% and especially plcrellcd is a share of 50%.
The additional components ~-1mix~d in production step (b) include auxiliary materials and aromatic substances, e.g. Colco*, Nutex*, Lactovit and leavening agents.
The fat components to be admixed may consist of shortenings commonly used in baking and of butter. Especially suitable are liquid fats i.e. peanut oil in particular.
The egg powder especially suitable is whole egg powder which may be enriched by a share of egg yolk powder if desired.
The fini~h~ baked product contains a residual moisture between 18% and 22%; p~ererlcd is a range between 18% and 20% and especially prcrellcd a content of 19%. It shows a water activity of 0.5 to 0.8 and yet possesses an exten(llq~l shelf life from 50 up to 90 days without any plcsel~ativcs having been added.
The example set forth hereunder is meant to describe the invention without the latter being limited to such description.
* Tr~e~n~rk ~' Example of Practical Execution Production step (a):
The weight-defined shares of sugar, water and salt are introduced into the dissolving vessel. Said vessel is double-walled, heatable by means of 801-type water and fitted with a stirring a~pa,alus. All elements of this equipment consist of stainless V2A-type steel. The ingredients mentioned before are heated under stirring to a le~ ule of up to 40C until sugar and salt have been completely dissolved.
Such solution may also be prepared in advance as stock for subsequent mixing.
The quantity of this solution prescribed by the recipe is then pumped into the actual mixing vessel. This mixing vessel is also double-walled, heatable with 801-type water, fitted with a pla~ y paddle mixer and made entirely from stainless steel including all input and output pipes. The planetary paddle mixer may be set at two different speeds, i.e. a) 35/87.5 RPM and b) 70/175 RPM, Ik~pe-;lively.
Production step (b):
The powdered dry ingredients such as flour, egg yolk powder, whole egg powder, toasted wheat bran (Cruschello* medio), Lactovit, rye malt powder, baking powder, ammonium carbonate and vanillin are premixed without any liquids.
* Tr~(1Pm~rk .~
- 6 - l 3 3 3 6 7 4 Production step (c):
The dry premix obtained in production step (b) is then stirred into the solutionprepared in production step (a). Tmm~Ai~tely after the dry components are added there will also be the aAmixt~lre of the weight-defined portions of Colco, Nutex and orange essence; the entire dough is continued to be kn~aAeA.
by means of the planetary paddle mixer until a smooth and lump-free mixture is obtained. At the same time the fat components i.e. plcfcllcdly peanut oil are admixed. The stirring period of this production step takes about 10 to 15 lllillU~S.
The illlellsily of the stirring is set at a suitable speed to avoid the forming of lumps. The temperature of the mixed dough thus obtained will be about 32C
+/- 2C. Said lelll~eldlulc is the ~cc-lml-l~teA result of the lcllll)el~lulc of the solution prepared at production step (a) and of the temperature of the ingredients admixed at production step (c). Depending on the temperature of these ingredients the final telllpel~lulc of the dough is determined by means ofthe solution telllpel~lu~c from step (a). Minor adjustments may be achieved with the help of the indirect heating system of the mixing vessel.
Production step (d):
The dough thus obtained has a specific gravity between 0.95 and 1.10 and is subsequently pumped into the buffer vessel in front of the baking oven. This buffer vessel is of iAenti(~l design as the mixing vessel but is fitted with a slower mixing paddle which keeps the dough in motion. Here again the temperature is kept at 32C.
. -, ....
From the buffer vessel the dough is pumped into the baking trough as needed.
The input pipe is provided with a sieve to remove any lumps or foreign matter. The end piece of the input pipe is moving col~Lalllly from the left to the right of the baking trough providing an even distribution of the dough over the entire width of it and thus elimin~ting the forming of excess dough on the outer flanks of the trough. The thickness of the layer of the dough thus applied is about 2 mm and may be preset m~nll~lly by means of a finely adjustable Qlrimming system. Said thir~nPss is determined in accol-lance with the desired thickness of the finished product.
The dough thus applied to the steel conveyor is then run through the baking oven the interior of which has been subdivided into two zones of lelllpe.dlule which may be preset separately. The heating of the baking oven follows the well-known hot air circ~ ting system. On principle it is possible to subdivide the baking oven into up to four different baking zones; the individual lellll)eldlules and number of zones depend on the passage speed of the dough.
The interior telllp~ldlul~ of the product in the baking process must reach a .,.il~i...l.... of 95C.
The residual moisture content of the baked product is 19% +/- 1%; the thirlrnPQs of the baked-to-finish product is 3.5 mm +/- 0.1 mm, and the specific gravity is 0.37 +/- 0.01.
In the present example and at a conveyor speed of 3m/min the baking tempe~dlul~s are as follows:
~r In the first zone: 150C at the top; 210C at the bottom In the second zone: 220C at the top; 220C at the bottom In the present example the baked good thus obtained l~leselll~ a semi-fini~hed product; after having left the baking oven it is removed from the steelconveyor by means of a strippling system. In this phase of the process the bottom skin formed in the baking must remain at the steel conveyor and may not stay attached to the product. A subsequent cleaning process will remove said baking skin from the steel conveyor and discard it.
The baked product is then transported by means of a chain conveyor to a sterile-air-conditioned zone and allowed to cool off there.
After being run over a special roller to be turned over the continuous biscuit web is cut into strips of desired width which are forwarded to be applied with the desired quantity of filling creme.
The technical specifications of the finished baked product thus obtained are shown in the table hereunder:
Table of S~ecifications Features 'Viennese Mass' 'Viennese Mass' before baking baked to finish pH-value 7.0 - 7.3 7.3 _ 7.7 Water content 39.0% - 42.0% 18.0% - 20.0%
Protein (total) 6.0% - 7.0% 6.5% - 8.5%
Fat (total) 14.0% - 16.0% 16.0% - 18.0%
Viscosity 351 * 2.SM - 3.6M N.A.
Viscosity 2Sl * 3.7M - 4.2M N.A.
AW-value 0.92- 0.95 0.75 - 0.80 Density 0.99+/-0.02 Saccharose 15.0 - 17.0%
Penetrometrics N.A. ** 0.4 - 0.7mm Inerts N.A. 3.5 Note: * Brookfield~ spindle RV6; speed 50 ** Penetrometrie SUR - PNR 8 test stamp Total weight 215g (Deutsche Prufvor-schrift 18.242.1) B
In common practice, "Viennese Mass" is industrially produced in a process where, initially, sugar is dissolved in water and the watery sugar solution thusobtained is used to dissolve also the protein-cont~ining ingredients i.e. egg powders in particular. The mass thus obtained is then mixed with the fat or the shortening as well as with the flour. This process requires relatively long mixing periods of some S minlltes at te,ll~,dtu,es between 30 and 35C in order to get the sugar dissolved in the water. Then the ~flmixhlre of protein carriers such as egg powders requires another stirring period of some 10 minutes whereupon the additional ingredients like fats, wheat flour, Lactovit*
etc. are aflmixed to the mass and the whole dough is knea~d again for another 10 to 15 mimltes. This way a total stirring time of at least 25 minutes is required.
One disadvantage of this process is seen in the fact that flour and other starchcomponents will absorb quite an amount of water when being admixed to the mass and thus make it difficult for the reslllting dough to be knPaded thoroughly. In more recent time the physiological nutritional aspects have * Tra(lem~rk q~
made it desirable to enrich baked goods with ingredients such as wheat bran.
Wheat bran, however, is especially inclined to absorb any present water in large qu~ntiti~s only to release it rather slowly in the subsequent baking process.
S Wheat bran furthermore contains lipolytic enzymes which normally precludes such brand from being used in connection with fat-cont~ining baked goods such as "Viennese Mass". It is n~ces~ry, therefore, to elimin~te to a vast degree the water adsorption of the wheat bran in order to elimin~te also the bran's lipolytic activity.
It is the object of the present invention to make available baked goods produced by means of a process requiring signifi~ntly less stirring/knPading periods than the ones encountered heretofore; it is furthermore intended with said process to permit the use of starch components such as wheat bran with the mass without having said bran taking up too much water i.e. moisture in the process; the sequence of the production steps required for the production of the baked goods is also designed to elimin~te to a vast degree the lipolytic activity of said bran. Furthermore it is intended to make available baked goods offering a shelf life over extended periods of time without the need of any preservatives being added.
The objectives described above are att~inlod, according to the invention, by means of the Baked Goods previously mentioned which are produced in the following sequence of production steps:
(a) P~ lion of a solution of H20, sugar and kitchen salt in a mode already being known as such;
(b) Dry premixing of flour and/or other starch components, egg powder, leaven and aromates, and (c) Addition of the premix described under (b) above to the solution obtained as described under (a) above while, at the same time, adding the fat components under constant stirring until a homogeneous dough mass is obtained, and (d) Baking the dough at lclllpelalulcs between 150C and 220C until it is done, showing a residual moisture content between 18% and 22%.
According to the invention the step (a) of producing the Baked Goods involves a stirring of 5 minutes in order to dissolve, in a mode already known as such, the sugar and common salt in the amount of water needed for the dough, which is done plcrellcdly at a lelllpel~lurc of 40C.
In contrast to the production steps used heretofore the invention specifies the dry premixture of the flour and/or the other starch components, the egg powder, the leaven and the aromatic sub~ ces. Production step (c) requires this dry premix to be admixed to the solution obtained under production step (a) while, at the same time, stirring the fat components into the mixture. Saidstirring is continued until a homogeneous dough is obtained. This stirring, as a rule, will require periods of 10 to 15 minlltçs at a plcfellcd temperature between 30 to 35C.
The homogeneous dough thus obtained is then deposed on a baking plate and, in production step (d), baked to finish at tempel~lulcs between 150C and 220C until a residual hllmillity content of 18 to 22% - ~Jlcfelledly 18% to 20%. It is recommended to carry out this baking process by means of having the dough pass through at least one and up to four dirrclclll temperature ~ ~ , zones.
According to the invention it is ~lcrcllcd to substitute part of the contents offlour by starch components. The components especially suited for this process are wheat bran, prcr~llcdly toasted wheat bran, and rye malt powder. Said share of wheat brand and/or rye malt powder may go up to 100%; the plefellcd range is between 30% and 80% and especially plcrellcd is a share of 50%.
The additional components ~-1mix~d in production step (b) include auxiliary materials and aromatic substances, e.g. Colco*, Nutex*, Lactovit and leavening agents.
The fat components to be admixed may consist of shortenings commonly used in baking and of butter. Especially suitable are liquid fats i.e. peanut oil in particular.
The egg powder especially suitable is whole egg powder which may be enriched by a share of egg yolk powder if desired.
The fini~h~ baked product contains a residual moisture between 18% and 22%; p~ererlcd is a range between 18% and 20% and especially prcrellcd a content of 19%. It shows a water activity of 0.5 to 0.8 and yet possesses an exten(llq~l shelf life from 50 up to 90 days without any plcsel~ativcs having been added.
The example set forth hereunder is meant to describe the invention without the latter being limited to such description.
* Tr~e~n~rk ~' Example of Practical Execution Production step (a):
The weight-defined shares of sugar, water and salt are introduced into the dissolving vessel. Said vessel is double-walled, heatable by means of 801-type water and fitted with a stirring a~pa,alus. All elements of this equipment consist of stainless V2A-type steel. The ingredients mentioned before are heated under stirring to a le~ ule of up to 40C until sugar and salt have been completely dissolved.
Such solution may also be prepared in advance as stock for subsequent mixing.
The quantity of this solution prescribed by the recipe is then pumped into the actual mixing vessel. This mixing vessel is also double-walled, heatable with 801-type water, fitted with a pla~ y paddle mixer and made entirely from stainless steel including all input and output pipes. The planetary paddle mixer may be set at two different speeds, i.e. a) 35/87.5 RPM and b) 70/175 RPM, Ik~pe-;lively.
Production step (b):
The powdered dry ingredients such as flour, egg yolk powder, whole egg powder, toasted wheat bran (Cruschello* medio), Lactovit, rye malt powder, baking powder, ammonium carbonate and vanillin are premixed without any liquids.
* Tr~(1Pm~rk .~
- 6 - l 3 3 3 6 7 4 Production step (c):
The dry premix obtained in production step (b) is then stirred into the solutionprepared in production step (a). Tmm~Ai~tely after the dry components are added there will also be the aAmixt~lre of the weight-defined portions of Colco, Nutex and orange essence; the entire dough is continued to be kn~aAeA.
by means of the planetary paddle mixer until a smooth and lump-free mixture is obtained. At the same time the fat components i.e. plcfcllcdly peanut oil are admixed. The stirring period of this production step takes about 10 to 15 lllillU~S.
The illlellsily of the stirring is set at a suitable speed to avoid the forming of lumps. The temperature of the mixed dough thus obtained will be about 32C
+/- 2C. Said lelll~eldlulc is the ~cc-lml-l~teA result of the lcllll)el~lulc of the solution prepared at production step (a) and of the temperature of the ingredients admixed at production step (c). Depending on the temperature of these ingredients the final telllpel~lulc of the dough is determined by means ofthe solution telllpel~lu~c from step (a). Minor adjustments may be achieved with the help of the indirect heating system of the mixing vessel.
Production step (d):
The dough thus obtained has a specific gravity between 0.95 and 1.10 and is subsequently pumped into the buffer vessel in front of the baking oven. This buffer vessel is of iAenti(~l design as the mixing vessel but is fitted with a slower mixing paddle which keeps the dough in motion. Here again the temperature is kept at 32C.
. -, ....
From the buffer vessel the dough is pumped into the baking trough as needed.
The input pipe is provided with a sieve to remove any lumps or foreign matter. The end piece of the input pipe is moving col~Lalllly from the left to the right of the baking trough providing an even distribution of the dough over the entire width of it and thus elimin~ting the forming of excess dough on the outer flanks of the trough. The thickness of the layer of the dough thus applied is about 2 mm and may be preset m~nll~lly by means of a finely adjustable Qlrimming system. Said thir~nPss is determined in accol-lance with the desired thickness of the finished product.
The dough thus applied to the steel conveyor is then run through the baking oven the interior of which has been subdivided into two zones of lelllpe.dlule which may be preset separately. The heating of the baking oven follows the well-known hot air circ~ ting system. On principle it is possible to subdivide the baking oven into up to four different baking zones; the individual lellll)eldlules and number of zones depend on the passage speed of the dough.
The interior telllp~ldlul~ of the product in the baking process must reach a .,.il~i...l.... of 95C.
The residual moisture content of the baked product is 19% +/- 1%; the thirlrnPQs of the baked-to-finish product is 3.5 mm +/- 0.1 mm, and the specific gravity is 0.37 +/- 0.01.
In the present example and at a conveyor speed of 3m/min the baking tempe~dlul~s are as follows:
~r In the first zone: 150C at the top; 210C at the bottom In the second zone: 220C at the top; 220C at the bottom In the present example the baked good thus obtained l~leselll~ a semi-fini~hed product; after having left the baking oven it is removed from the steelconveyor by means of a strippling system. In this phase of the process the bottom skin formed in the baking must remain at the steel conveyor and may not stay attached to the product. A subsequent cleaning process will remove said baking skin from the steel conveyor and discard it.
The baked product is then transported by means of a chain conveyor to a sterile-air-conditioned zone and allowed to cool off there.
After being run over a special roller to be turned over the continuous biscuit web is cut into strips of desired width which are forwarded to be applied with the desired quantity of filling creme.
The technical specifications of the finished baked product thus obtained are shown in the table hereunder:
Table of S~ecifications Features 'Viennese Mass' 'Viennese Mass' before baking baked to finish pH-value 7.0 - 7.3 7.3 _ 7.7 Water content 39.0% - 42.0% 18.0% - 20.0%
Protein (total) 6.0% - 7.0% 6.5% - 8.5%
Fat (total) 14.0% - 16.0% 16.0% - 18.0%
Viscosity 351 * 2.SM - 3.6M N.A.
Viscosity 2Sl * 3.7M - 4.2M N.A.
AW-value 0.92- 0.95 0.75 - 0.80 Density 0.99+/-0.02 Saccharose 15.0 - 17.0%
Penetrometrics N.A. ** 0.4 - 0.7mm Inerts N.A. 3.5 Note: * Brookfield~ spindle RV6; speed 50 ** Penetrometrie SUR - PNR 8 test stamp Total weight 215g (Deutsche Prufvor-schrift 18.242.1) B
Claims (13)
1. A method of producing baked goods from sugar, flour and or alternatively other starch components, egg powder and fat components, and an aqueous sugar solution by means of the following sequence of production steps:
(a) Preparation of a solution of water, sugar and salt;
(b) Dry premixing of flour and any other starch components, egg powder, raising agents and flavouring materials;
(c) Addition of the premix from (b) to the solution from (a) while, at the same time, adding the fat components with constant stirring until a homogeneous dough is obtained;
and (d) Baking the dough at from 150° to 220°C the baked product having a residual moisture content from 18% to 22% by weight.
(a) Preparation of a solution of water, sugar and salt;
(b) Dry premixing of flour and any other starch components, egg powder, raising agents and flavouring materials;
(c) Addition of the premix from (b) to the solution from (a) while, at the same time, adding the fat components with constant stirring until a homogeneous dough is obtained;
and (d) Baking the dough at from 150° to 220°C the baked product having a residual moisture content from 18% to 22% by weight.
2. Method according to claim 1 wherein the egg powder consists of whole egg powder and or alternatively egg yolk powder.
3. Method according to claim 1 wherein the starch components used in the process consist of wheat bran and or alternatively rye malt powder.
4. Method according to claim 3 wherein toasted wheat bran is used.
5. Method according to any one of claims 1, 2 or 3 wherein additional process materials and flavouring ingredients are added at production step (c).
6. Method according to claim 5 wherein Colco TM, Nutex TM and or alternatively Lactovit TM is added at production step (c).
7. Method according to any one of claims 1, 2 or 3 wherein the fat components added are in a liquid state.
8. Method according to claim 7 wherein peanut oil is added.
9. Method according to any one of claims 1, 2 or 3 wherein the residual moisture content is from 18 to 20% by weight.
10. A method according to any one of claims 1, 2 or 3 wherein the solution of step (a) is stirred for about five minutes and the stirring period of step (c) is from 10 to 15 minutes.
11. A method according to any one of claims 1, 2 or 3 wherein the temperature is maintained in step (a) at about 40°C and at production step (c) from 30 to 35°C.
12. A method according to any one of claims 1, 2 or 3 wherein the bake-to-finish process of step (d) is carried out in two separate zones the temperatures of which are 150° to 210°C and to 20°C, respectively.
13. Baked goods when produced by a method as claimed in any one of claims 1 to 13.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE3628019 | 1986-08-19 | ||
| DEP3628019.4-41 | 1986-08-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1333674C true CA1333674C (en) | 1994-12-27 |
Family
ID=6307656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000544756A Expired - Lifetime CA1333674C (en) | 1986-08-19 | 1987-08-18 | Bakery goods and process for their manufacture |
Country Status (13)
| Country | Link |
|---|---|
| EP (1) | EP0256560B1 (en) |
| JP (1) | JPS6387934A (en) |
| AT (1) | AT395366B (en) |
| AU (1) | AU611858B2 (en) |
| CA (1) | CA1333674C (en) |
| ES (1) | ES2008729A6 (en) |
| FI (1) | FI91823C (en) |
| GB (1) | GB2194126B (en) |
| IE (1) | IE60989B1 (en) |
| IL (1) | IL83443A (en) |
| NL (1) | NL193650C (en) |
| NO (1) | NO174233C (en) |
| SE (1) | SE466630B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4864498A (en) * | 1987-04-02 | 1989-09-05 | Food Automation-Service Techniques, Inc. | Stir prompt apparatus |
| ES2033567B1 (en) * | 1990-11-22 | 1994-04-01 | Nogueira Lopez Mercedes | A FILLING CREAM AND ITS PROCESS OF ELABORATION AND APPLICATION. |
| ATE222460T1 (en) * | 1999-01-19 | 2002-09-15 | Foodinvest Group Srl | A DOUGH WITH SALT AND PASTRY FILLED THEREOF |
| JP4612213B2 (en) * | 2001-03-30 | 2011-01-12 | 太陽化学株式会社 | Bread modifier |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR20568E (en) * | 1916-10-16 | 1918-07-02 | Eudo Monti | New process and apparatus for the preparation of foods concentrated in the juice and extract of grape pomace and other acidic fruits |
| US3184317A (en) * | 1963-04-23 | 1965-05-18 | Nat Biscuit Co | Continuous process for the manufacture of hard sweet dough |
| DE2724598A1 (en) * | 1977-06-01 | 1978-12-14 | Klaus Mueller | Storable baked goods e.g. pretzels - made from whole meal flour and bran |
| DE2929496C2 (en) * | 1979-07-20 | 1983-09-08 | Ferrero Ohg, 3570 Stadtallendorf | Wafer with a smooth, dense surface and a cell-like internal structure for use as a filled waffle made from two or more wafer sheets |
| IT1119542B (en) * | 1979-11-22 | 1986-03-10 | Ferrero & C Spa P | PRESERVABLE BAKERY PASTRY PRODUCT SUBSTANTIALLY FREE OF SACCHAROSE AND ADDLISHED WITH FRUCTOSE |
| FR2501472A1 (en) * | 1981-03-16 | 1982-09-17 | Arlat Jean Claude | Batter compsn. for making pancakes and wafers - comprises wheat flour or buckwheat, eggs, oil e.g. colza and yeast |
| JPS6021972U (en) * | 1983-07-21 | 1985-02-15 | 本重 正行 | Insulation checker for live wires |
-
1987
- 1987-07-30 NL NL8701803A patent/NL193650C/en not_active IP Right Cessation
- 1987-08-04 FI FI873388A patent/FI91823C/en not_active IP Right Cessation
- 1987-08-05 IL IL83443A patent/IL83443A/en not_active IP Right Cessation
- 1987-08-13 SE SE8703150A patent/SE466630B/en not_active IP Right Cessation
- 1987-08-14 ES ES8702400A patent/ES2008729A6/en not_active Expired
- 1987-08-17 AT AT0206287A patent/AT395366B/en not_active IP Right Cessation
- 1987-08-18 NO NO873473A patent/NO174233C/en not_active IP Right Cessation
- 1987-08-18 AU AU77164/87A patent/AU611858B2/en not_active Expired
- 1987-08-18 CA CA000544756A patent/CA1333674C/en not_active Expired - Lifetime
- 1987-08-19 IE IE222687A patent/IE60989B1/en not_active IP Right Cessation
- 1987-08-19 EP EP87112032A patent/EP0256560B1/en not_active Expired - Lifetime
- 1987-08-19 JP JP62206204A patent/JPS6387934A/en active Granted
- 1987-08-19 GB GB8719615A patent/GB2194126B/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| NL8701803A (en) | 1988-03-16 |
| NO873473D0 (en) | 1987-08-18 |
| EP0256560A2 (en) | 1988-02-24 |
| JPS6387934A (en) | 1988-04-19 |
| SE466630B (en) | 1992-03-16 |
| ATA206287A (en) | 1992-05-15 |
| FI873388A0 (en) | 1987-08-04 |
| GB2194126A (en) | 1988-03-02 |
| IE872226L (en) | 1988-02-19 |
| IE60989B1 (en) | 1994-09-07 |
| AU7716487A (en) | 1988-02-25 |
| IL83443A (en) | 1990-08-31 |
| FI873388A (en) | 1988-02-20 |
| IL83443A0 (en) | 1988-01-31 |
| EP0256560B1 (en) | 1991-08-07 |
| EP0256560A3 (en) | 1989-02-01 |
| SE8703150D0 (en) | 1987-08-13 |
| JPH0371091B2 (en) | 1991-11-12 |
| AU611858B2 (en) | 1991-06-27 |
| FI91823B (en) | 1994-05-13 |
| NO873473L (en) | 1988-02-22 |
| NO174233B (en) | 1993-12-27 |
| SE8703150L (en) | 1988-02-20 |
| GB2194126B (en) | 1991-04-10 |
| NL193650C (en) | 2000-06-06 |
| FI91823C (en) | 1994-08-25 |
| ES2008729A6 (en) | 1989-08-01 |
| NO174233C (en) | 1994-04-06 |
| NL193650B (en) | 2000-02-01 |
| AT395366B (en) | 1992-12-10 |
| GB8719615D0 (en) | 1987-09-23 |
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