DE2545916A1 - Chocolate covered semi-cylindrical biscuit prepn. - from semi-soft dough stored at high humidity before and after baking (OE150476) - Google Patents
Chocolate covered semi-cylindrical biscuit prepn. - from semi-soft dough stored at high humidity before and after baking (OE150476)Info
- Publication number
- DE2545916A1 DE2545916A1 DE19752545916 DE2545916A DE2545916A1 DE 2545916 A1 DE2545916 A1 DE 2545916A1 DE 19752545916 DE19752545916 DE 19752545916 DE 2545916 A DE2545916 A DE 2545916A DE 2545916 A1 DE2545916 A1 DE 2545916A1
- Authority
- DE
- Germany
- Prior art keywords
- biscuits
- semi
- chocolate
- relative humidity
- baking
- 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.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Verfahren zur Herstellung von schokoladetiberzogenen Keksen Es ist bekannt, Kekse mit einem Schokoladeüberzug zu versehen, wobei die Kekse in Schokolade getunkt werden. Die im Tunkverfahren hergestellten Kekse haben den Nachteil, daß sich der Schokoladeüberzug leicht vom Kekskörper löst, insbesondere beim Verpacken, Transportieren und Lagern, wodurch die Ware unansehlich und in ihrem Geschmack beeinträchtigt wird.Process for making chocolate coated biscuits It it is known to provide biscuits with a chocolate coating, the biscuits in chocolate be dipped. The biscuits produced in the dunking process have the disadvantage that the chocolate coating comes off the biscuit body easily, especially when packaging, Transporting and storing, making the goods unsightly and affecting their taste will.
Ziel der Erfindung ist die Schaffung eines Verfahrens zur Herstellung von schokoladeüberzogenen Keksen, deren Schokoladeüberzug fest am Kekskörper haftet, sodaß die Nachteile der bekannten getunkten schokoladeüberzogenen Kekse vermieden sind.The aim of the invention is to provide a method of manufacture of chocolate-coated biscuits, the chocolate coating of which adheres firmly to the body of the biscuit, thus avoiding the disadvantages of the known dipped chocolate-coated cookies are.
Beim Versuch, Kekse im Dragierverfahren mit Schokolade zu überziehen, wobei man sich einen fester haftenden Überzug als beim Tunkverfahren erwartete,hat sich gezeigt, daß die bisher bekannten nach dem üblichen Verfahren hergestellten Kekse dem Dragierverfahren nicht standhielten, d.h. daß die Kekse während des Dragieren zerbrachen.When trying to coat biscuits with chocolate using the coating process, whereby one has a more firmly adhering coating than expected with the dunking process It has been shown that the previously known produced by the usual method Cookies did not withstand the coating process, i.e. that the cookies did not withstand the coating process broke.
Es wuBe,' nun ein Verfahren zur Herstellung von schokoladeüberzogenen Keksen gefunden, welches lagerungsfähige und form- sowie aromabeständige Produkte ergibt.It knew 'now a process for the production of chocolate coated Biscuits found, which are storable, shape and aroma-stable products results.
Das erfindungsgemäße Verfahren ist dadurch gekennzeichnet, daß ein in bekannter Weise hergestellter halbmürber Keksteig etwa 24 h bei einer Temperatur von 12 bis 17°C, vorzugsweise 140C,' und einer rel tiven Luftfeuchtigkeit von 70 bis 85% gelagert wird, aus dem SQ gE -lagerten Teig vorzugsweise halbzylindrische Kekse in ublicher Weise geformt und die Kekse wie üblich gebacken werden, die gebackenen Kekse zunächst etwa 12 h bei einer Temperatur von 17 bis 230C, vorzugsweise 200C, und einer relativen Luftfeuchtigkeit von 85 bis O%; und dann etwa 12 h bei der gleichen Temperatur und einer relativen Luftfeuchtigkeit von etwa 50% gehalten und anschließend die Keks sofort mittels bekannter Dragierverfahren mit einem Schokoladenübert zug, vorzugsweise mit gekrauster Oberfläche, versehen werden.The inventive method is characterized in that a Semi-crumbly biscuit dough prepared in a known manner for about 24 hours at one temperature from 12 to 17 ° C, preferably 140 ° C, and a relative humidity of 70 up to 85% is stored, preferably semi-cylindrical from the SQ gE -stored dough Cookies are shaped in the usual way and the cookies are baked as usual, the baked ones Cookies initially for about 12 hours at a temperature of 17 to 230C, preferably 200C, and a relative humidity of 85 to 0%; and then about 12 h at the same Temperature and a relative humidity of about 50% and then kept the biscuit immediately by means of a known coating process with a chocolate coating, preferably with a curled surface.
Durch die besondere Behandlung des Teiges und der gebackenen Kekse ist deren Dragierung in einwandfreier Weise ohne Bruch der Kekse möglich. Die Widerstandsfestigkeit der Kekse gegen Bruch beim Dragieren wird noch erhöht, wenn sie als Halbzylinder geformt sind.Due to the special treatment of the dough and the baked cookies they can be coated perfectly without breaking the biscuits. The resistance strength The biscuits against breakage when coated are increased even more if they are made as half-cylinders are shaped.
Die nach dem erfindungsgemäßen Verfahren erhaltenen dragierten Kekse sind widerstandsfähig gegen Druck und Feuchtigkeit, und erleiden durch Wärmeeinwirkung keine Farbveränderung. Sie bleiben auch beim Verpacken, Transportieren und Lagern in Form und Aussehen unverändert. Mie dem 'erfindUngsgemäßen Verfahren ist auch die Herstellung von Produkten mit gekrauster Oberläche moglich, wodurch die Lagerfähi-gkeit der Kekse n.oeh erhöht wird.The sugar-coated biscuits obtained by the process according to the invention are resistant to pressure and moisture and suffer from the effects of heat no Color change. They also stay with packing and transporting and storage unchanged in shape and appearance. With the method according to the invention It is also possible to manufacture products with a curled surface, which means the shelf life of the biscuits is not increased.
Beispiel: Es wird ein KeRsteig üblicher Zusammensetzung in bekannter Weise hergestellt. Dieser. Rohteigwirdnun 24 h bei 140C und einer relativen-Lu-ftfeuchtigkeit von 85 % gelagert. Aus dem so gelagerten.Example: It will be a crosswalk with the usual composition in a well-known Way made. This. Raw dough is now 24 hours at 140C and a relative humidity stored by 85%. From the so stored.
Teig werden haibzylinderische Kekse in üblicher Weise geformt, und die Kekse wie üblich gebacken.Half-cylindrical biscuits are shaped in the usual way, and dough baked the cookies as usual.
Nach dem Backen werden die Kekse auskühlen gelassen und zunächst 10 - 12 h bei 90 % relativer Luftfeuchtigkeit und 200C, und anschließend 12 h bei 50 % relativer Luftfeuchtigkeit und 200C gehalten. Nach dieser Lagerung bei verhältnismäßig geringer Luftfeuchtigkeit werden die Kekse sofort dem üblichen Dragierverfahren unterworfen.After baking, the cookies are left to cool and initially 10 - 12 h at 90% relative humidity and 200C, and then 12 h at 50 % relative humidity and kept at 200C. After this storage at relatively If the humidity is low, the biscuits are immediately coated with the usual coating process subject.
Claims (1)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT16075*#A AT334175B (en) | 1975-01-10 | 1975-01-10 | PROCESS FOR THE MANUFACTURING OF CHOCOLATE-PROCESSED COOKIES |
AT16075 | 1975-01-10 |
Publications (3)
Publication Number | Publication Date |
---|---|
DE2545916A1 true DE2545916A1 (en) | 1976-07-15 |
DE2545916B2 DE2545916B2 (en) | 1977-05-12 |
DE2545916C3 DE2545916C3 (en) | 1978-01-05 |
Family
ID=
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE1021291B1 (en) * | 2014-03-12 | 2015-10-22 | Lotus Bakeries Belgie | IMPROVED METHOD FOR MANUFACTURE OF GRAB SNACKS |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE1021291B1 (en) * | 2014-03-12 | 2015-10-22 | Lotus Bakeries Belgie | IMPROVED METHOD FOR MANUFACTURE OF GRAB SNACKS |
Also Published As
Publication number | Publication date |
---|---|
ATA16075A (en) | 1976-04-15 |
AT334175B (en) | 1976-01-10 |
DE2545916B2 (en) | 1977-05-12 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
C3 | Grant after two publication steps (3rd publication) | ||
8339 | Ceased/non-payment of the annual fee |