DD228164A1 - METHOD FOR PRODUCING BLAETTERTEIG AND UNFUELED PASTETES - Google Patents

Abstract

The process for the production of puff pastry dough and unfilled pies is suitable both for the manual production of puff pastry dough and for the production of puff pastry dough on continuous plants. The aim of the invention is the rational production of unfinished pies, in particular on automated puff pastry plants, while improving the performance properties. The object of the invention is therefore to develop a method which allows the production of pies from a dough layer and with only one Ausstechvorgang. According to the invention, this is achieved by starting with a base dough having a wet gluten content of at least 25% and, after wrapping the base dough with drawing fat or vice versa, the dough in a first stage at most up to the sixth part of the dough thickness produced after wrapping is rolled out. The subsequent tours are carried out in such a way that on the first tour the dough thickness is maximally rolled out to the 4th part of the dough thickness produced after the first rolling, the second to the maximum of the third part and the third to maximum of the 2.5th part. There are different combinations of touring possible, the double tours are always run first.

Description

- Λ-

(a) Title

Process for making puff pastry and unfilled pies

(b) Field of application

The invention is applicable both to the manual puff pastry making as well as for the production of puff pastry on - continuous plants.

The puff pastry produced by the process according to the invention is particularly suitable for the rational production of unfilled pies, but it can also be used for the production of all known puff pastry products,

(c) Characteristic of known technical solutions

Puff pastry is made from a ground dough made without the addition of loosening agents and a special drawing fat. Due to a special working technique, a complex dough is prepared from ground dough and drawing fat.

The special working technique consists in a multiple rolling and pulling or touring of dough and drawing fat. It is obtained in a so-called simple tour 3 and a double tour 4 layers (Hensel, Perske, Walther, process teaching confectionery, VEB Pachbuchverlag Leipzig, 5th edition 1976, p. 86).

Puff pastries are differentiated according to the manner of preparation, i. after that, whether at the beginning of drawing the drawing fat with

Dough or the dough is wrapped with drawing fat. In German-style puff pastry, the drawing fat is inside, the base dough outside; in the case of French-style puff pastry this is the opposite. If a dough is produced from all raw materials, including the total amount of drawn fat, this is called Dutch-style puff pastry or lightning or. Expreßblätterteig. _t . For the production of puff pastry different combinations for touring are given. Loose (Verfahrenstechnk bakery, Gilde-Verlag Alfeld / Leine, 5th ed. 1978, p. 282) recommends the following combinations:

for the German type: 2 simple and 2 double tours for the French type: 3 double or 2 simple and

2 double tours for lightning puff dough: 2 easy and 2 double tours.

The production of puff pastry pasties is currently still after a very expensive technology. The pies should have a uniform height of 40 ... 50 ym after baking. This is achieved by punching out of the rolled-up dough surface a bottom surface and a ring, the dough surface resulting from the piercing of the ring being used as a lid for the pie. To achieve the desired pate height, the bottom and ring are punched out of dough surfaces of different thicknesses. The ring is punched out of a dough surface that is thicker than the bottom (Hensel, Perske, Walther, Prozessermess Konditoreiwaren). · ·

In order to reduce the risk of obtaining non-uniform products after baking, the number of layers of dough is multiplied. Thus, in general for pies 5 to 6 simple or 4 double tours are used. According to DE-OS 2911622. puff pastry for pies is prepared in such a way that a base dough is prepared in the basic dough, the drawing fat is added and everything is kneaded briefly, so that the drawing fat forms solid, evenly distributed "clumps" in the dough. This dough will be several

Male folded and rolled out. Regular products should be obtained from dough, which has no more than 70 to 140 layers. ,

Another way of making pies is to pate base and ring out of a dough surface, not dough surfaces of different thicknesses. The ring is cut out so that the lid of the pie is not gouged, but only pierced to about 2/3. After baking, the lid with a

1) Knife removed (Sultan, Practical baking).

According to Ludewig (Getreide, Mehl und Brot, Bochum 3.2 (1978), pp. 73-78), the addition of flour treatment agents such as proteases and L-cysteine hydrochloride should lead to higher pates.

These additives are not authorized by food law in all countries. They also lead to moist and sticky doughs and thus difficult to process doughs. All known methods have the disadvantage that they are very laborious and do not lead in all cases to products of the desired property and in particular not level products. The high technological expenditure for the production of pies prevents optimal utilization of automated lines of puff pastry making.

(d) Aim of the invention

    The aim of the invention is the rational production of unfilled pies while improving the performance properties. It is a particular object of the invention to streamline the production of pies in connection with the continuous puff pastry production on automated systems in order to achieve optimum utilization of these plants.

The AVI Publishing Comp., Inc., Westport, Conn., 3rd edition, 1976, p. 272

(e) Essence of the invention

The cause of the known process for the production of puff pastry patties underlying lack is that for a pate several Ausstechvorgänge and partially dough surfaces of different thickness are necessary. The invention is therefore based on the object to develop a method that allows the production of pies from a layer of dough.

It has been found that in the production of puff pastry, the mechanical load of the dough-fat-layer system when rolling for the formation of pastry height plays a crucial role. Thus, it was further surprisingly found that when adhering to certain limit values in the individual process stages pies with a height of 40 to 50 mm can be prepared from a dough layer. The essence of the invention is that after wrapping the drawing fat with basic dough or wrapping the base dough with drawing fat, wherein basic dough and drawing fat should have approximately the same temperature, preferably 10 ... 12 ⁰ C, in a first stage of dough maximum is rolled out to the 6th part of the dough thickness after wrapping dough with drawing fat or vice versa. Thereafter, the tours, which is carried out according to the invention in such a way that the dough thickness at the 1st tours maximum on the 4th part of the resulting after the first rolling dough thickness, the 2nd tours maximum on the 3rd part and the 3rd tours maximum of 2, Part 5 is rolled out. The following combinations are possible: 2 double and 2 simple tours or 1 double and 3 simple tours or 4 double tours.

It is an essential feature of the invention that basically only the double tours and then the simple tours are performed

 Another feature of the invention is the use of

wheat flour or wheat flour with a moisture content of at least 25 %.

If lower gluten wheat flour is used, vital gluten or modified protein concentrate, e.g. After touring, the bottom of the pie is cut out of a dough surface, the piercing of the ring is omitted, for the lid the bottom is pierced up to 2/3, and after baking it is removed with a knife.

The advantage of the method according to the invention is that for a pie with a height of 40 ... 50 mm only one Ausstechvorgang is required and thus eliminates the need for the production of different thickness dough surfaces. In this way, a rational production of pies is possible and automated lines for puff pastry production can be better utilized for a continuous pie production.

Another advantage is that the method for all 3 types of puff pastry production, but especially for puff pastry German and French type, is applicable and leads to an improvement in the performance characteristics of all puff pastry products, but especially of pies.

(f) Embodiment

1. basic dough composition:

Wheat extract flour 2.57 kg

Water · 1.30 kg

Full! 0.13 kg

Salt '0.035 kg

Fuel vinegar (10%) 0,002 kg

• 2. Processed amount of drawing fat: 2.45 kg

Third Rohstoffquälitat 14.8 % 10 ⁰ C Third 1 . Wheat Flour 303 s 10 ⁰ C humidity 25.6 % 30 min number of cases 55.2 % 4 ⁰ C gluten content reflection 10.2 % Third 2. Drawing fat 89.8 % humidity - fat content 4th process parameters Grundteigtemperatur Ziehfettemperatur Maturity duration Temperature ripening room

5. Puff pastry making

Ser. processing operation Basic dough thickness (Mm) - thick No. Rolling out the dough "Wrapping ¹¹ drawing fat double not rolled out rolls 15 modification 1 Run the tour double 90 15 - 2 Run the tour easy , 90 20 6th part 3 Run the tour easy 60 25 4th part 4 Run the tour 60 3rd part 5 puff pastry processing 60 6-7 about 2.5 part 6 Rolling to thickness 75 7 75

6. baking test

Pastry dough thickness: 6 mm Pastry height: 45 mm

Expansion ratio: 1: 7.5

Claims (3)

- 8 claim for invention 1. A process for the production of puff pastry and unfilled pies from a dough consisting of base dough and drawing fat of the same temperature by repeated pulling or touring, characterized in that the basic dough, optionally with the addition of vital gluten and / or protein concentrate, from wheat flour and / or wheat flour with a moist gluten content of at least 25 % is produced and that after the wrapping of dough in dough or dough in drawing fat or other incorporation of the drawing fat into dough in a known manner, a drawing process is carried out in which the dough maximally on the 6th part after incorporation The dough thickness resulting from the drawing fat is rolled out, the further drawing or touring in such combinations takes place that certain limit values are met and the double tour is always carried out first and then a patty bottom is punched out, for the patty lid up to 2/3 of the patty top Dough thickness with be Known piercing devices are inserted. 2. The method according to item 1, characterized in that the '. First tours of the dough is rolled out to a maximum of the 4th part of the resulting dough after rolling dough thickness. 3 · Method according to item 1 and 2, characterized in that on the second tour the dough is rolled out maximally to the third part. k. Method according to item 1, 2 and 3, characterized in that during the third tour the dough is rolled out maximally to the 2,5th part.