DD160295A3 - PROCESS FOR THE PRODUCTION OF VIENNA MASS - Google Patents

Abstract

The invention relates to a process for the production of Viennese mass, which is applicable both to discontinuous and continuous Viennese mass preparation. The aim of the invention is the production of Viennese material whose further processing after the baking process to semi-finished or finished products without production losses is also possible on automated systems. The required elasticity and strength of the baked Viennese mass is achieved by adding a fat-flour-water suspension and flour to whipped egg whites, sugar and optionally impacting agent. Furthermore, the inventive method improves the sensory properties of the baked Viennese mass and saves raw materials.

Description

-229 33 8 7

(a) Title of the invention

Process for the preparation of Viennese mass

(b) Field of application of the invention

The invention is applicable in the bakery industry · It is applicable both for the discontinuous production of Viennese mass as well as for continuous production in the form of an endless ground strip, whose further processing takes place after the baking process to semi-finished or finished products on automated plant systems * '

(c) Characteristic of known technical solutions

In accordance with the state of the art, Viennese mass is produced in the two-stage system. After hot and cold beating of whole egg and sugar, flour and wheat starch are mixed in (mashed). After the even distribution of the flour-wheat starch mixture in the whipped mixture, liquid fat is carefully added. · Machine melking changes the order of addition of the ingredients (Keller, et al. 6 * p. 185) · When whole egg and sugar are whipped up, fat is added first, followed by the addition of flour and wheat starch. • The liquid fat is thus better mixed with the Si sugar mass and the often occurring formation of lumps avoided ·

By adding impact agents, it is possible to prepare the mass according to the so-called all-in method, i. All recipe ingredients can be pitched together. This method has the disadvantage that in the production of larger amounts of the desired Aufschlageffekt does not occur. However, continuous Viennese mass preparation according to the all-in method is not possible. The Viennese mass produced by the two-stage system is relatively brittle. This affects the further processing of the baked mass, e.g. to pies, disadvantageous. Thus, in the further processing of continuously produced Viennese mass, for example in the form of an endless ground strap, difficulties arise on automated systems. These consist in the fact that the baked, relatively brittle oil does not sufficiently withstand the mechanical stresses. During transport losses occur due to abrasion, and the hot strip also gets hot, in particular due to flooding devices of the transport path.

(d) Aim of the invention

The aim of the invention is the production of Viennese mass, - whose further processing after the baking process into semi-finished or finished products without production losses is also possible on automated plant systems. Another object of the invention is to improve the sensory properties of the baked Viennese mass and the saving of raw materials in the production.

(e) Essence of the invention

The object of the invention is to develop a suitable method for the production of Viennese mass, in which the Viennese mass after the baking process by a good loosening and in continuous production, e.g. to a ground strap, also has sufficient toughness and strength, so that it withstands the mechanical stresses during further processing without loss of quality.

The e.g. In the further processing of an endless baked Viennese earth tape on automated systems occurring defects such as abrasion and crumbling during transport, have their cause in too low strength and toughness of the baked product ·

Due to a relatively high baking loss in the baking process, a brittle end product is created that does not withstand the relatively high mechanical stresses during processing on automated systems.

The indicated deficiencies are inventively eliminated in that the entire amount of fat is processed with water to a suspension, which is a certain percentage of the total amount of flour is stirred · This suspension is further processed with the usual whipped egg mixture-sugar ·

It has been shown that the properties of the Viennese mass can be changed by the flour-water-fat suspension so that after the baking process the Viennese mass, in particular in the form of a band, has the strength and elasticity necessary for further processing on automated plant systems, So it no longer comes to crumbling or tearing of the ground strap in the further processing ·

This effect is all the more remarkable, since the addition of free water leads to a deterioration of the properties of the Viennese mass which are necessary for further processing on automated plant systems.

(f) Embodiment

Preparation of a flour-water-fat suspension (batch size: 52.88 kg)

10.21 kg of margarine and 32.46 kg of water are tempered and mixed by means of a planetary mixer. Subsequently, 10.21 kg of flour are added in portions. Production of the Viennese mass for one hour Production 53.93 kg Tollei, 15, δ? kg tempered Aufschlagmittel-water mixture and 42.03 kg of sugar are dosed into a homogenizer and there is a mixing of all components.

-4- 229336 7

This foam-free mixture is continuously metered into the boiler of a planetary mixer by means of a piston pump. Upon reaching the desired density, the mass passes through a variable overflow in a horizontal mixer. The prescribed amount of 51.76 kg and 34.88 kg of flour-water-fat suspension are gently mixed in using two counter-rotating screws.

Claims (2)

-5- 229336 7 Brfindungsanspruch 1. Process for the preparation of Viennese mass from whole egg, sugar * »! · - flour. Fe + t and optionally excipient characterized in that a suspension is prepared from the total amount of fat, flour and water, whole egg and sugar, optionally together with Aufschlagmittel, pitched and that the fat-flour-water suspension and flour to the whipped Mass be mixed. 2. The method according to item 1, characterized in that the suspension consists of 10 ... 30 % wheat flour, 10 ··· Pett and 50 ··· 70% water ·