DE2920417A1 - Coated bread products - comprising bread core with edible coating, esp. of chocolate - Google Patents

Abstract

Bread products comprise a bread core with an adherent coating of edible material, pref. a material normally used as a filler for bakery products (esp. chocolate). The bread is pref. produced from rye flour, opt. contg. =30% wheat flour. It can be conventionally baked or twice-baked in the form of crispbread or rusks, and can be impregnated with liq. flavours. The moisture content of the core is pref. =15%. The products have a pronounced bread flavour contrasting pleasantly with the flavour of the coating material. They are easy to produce and have a long shelf life.

Description

Wrapped bread products and process too

their manufacture The invention relates to bread products, those made of a bread core and a coating of an edible that is firmly attached to it Material (food or luxury items).

It is already known, baked goods with chocolate, frosting. Fat glazes etc. to cover. However, these are always pastries, e.g. Spice cookies (see DE-OS 25 37 762), which miss the strong bread taste permit. The so-called cheese crackers are not bread products either.

It is also known to use a conventional spread or topping to be provided as a core with a coating of permanent bread mass (see DE.-PSS 893 28C and 2556 254).

Such products can be called bread products, however the (also in terms of quantity) excess weight naturally lies with the core; so that usually In the case of a bread slice, the prevailing preponderance of the breaded portion there turns into its opposite is wrong and the taste of bread recedes. There are also serious ones Manufacturing problems, since the factory application of a closed as possible on all sides Bread wrapping is not easy. There is therefore still no corresponding market-ready one Product.

The object of the invention is now to provide a bread product, in which the strong bread taste is clearly present, but with the taste the casing contrasts pleasantly, and in which the production is based on simple this is possible.

The invention therefore relates to a bread product in which bread mass the Core forms and this forms a solid connection with another eBbaren material (Food or luxury items ) has been received. The Covering the bread core completely or only partially.

According to a particular embodiment of the invention, it is in the bread product according to the invention to candy-like products ("bread candies"), i.e. size, shape and appearance correspond to the usual candies, drops or pralines (Diameter: approx. 10 - 30 nm; shape: roughly spherical, egg, cube, roll or rod-shaped).

It has proven to be particularly expedient to use those according to the invention Manufacture products with increased shelf life. Here at the shelf life e.g. increased by adding preservatives such as approx. 0.1% calcium propionate will.

It can also be done by suitable measures such as multiple baking and roasting or drying the water content can be so low that a product with a maximum of 15%, expediently about 5 - 10% water content arises.

The bread masses forming the bread core are made from rye and / or Wheat flour prepared in the usual way, baked dough masses in question. Particularly preferred are rye bread masses made with the addition of up to 30 wheat flour, however, pure rye bread, especially wholemeal bread, can also be used will.

These can e.g. be baked twice, so that crispbread or zwieback-like Masses arise. It is also possible to use the bread mass that forms the core suitable liquid or liquefiable flavor carriers such as chocolate, Caramel, Tofgfee, nougat, fruit pastes, jam, jelly or honey; but also Processed cheese, also with liquid essences (e.g. rum or lemon aroma) soak, of course, for reasons of taste, coordination with the type of wrapping must be made. If such an additional soaking of the bread core is to take place, so will the It is advisable to use as much leavening agent as the dough mass when baking added that a loose pore-rich structure ("sponge structure") arises, which Can absorb liquids easily.

The casing can usually be used as filling compounds for baked goods materials used such as chocolate, nougat, marzipan, icing or caramel, but also non-sweet masses such as meat products or (melted) cheese can be produced. A coating made of chocolate mass is preferred, since here the advantages of Invention (pleasant contrast between the sweet or bittersweet chocolate and the strong Bread taste and ease of production) have the most significant impact. Particularly preferred In the context of the invention is therefore a product in which a core of rye bread with up to 30% wheat is covered with a chocolate coating, whereby the Whole in size, shape and appearance of a chocolate candy (e.g. a chocolate cube) is equivalent to.

The products according to the invention can be produced in such a way that that core and shell are produced successively or simultaneously at the same time In the first variant, for example, the dough is first prepared in the usual way and then left to rise left and then (if necessary

repeatedly and / or with the addition of increased amounts of propellant). The wrapping is then applied. This can be done in the usual way, e.g. by immersion into the melted shell compound or pouring it on, brushing it on, etc. Also the Production of a hollow shape of the casing with subsequent filling by the bread core (e.g.

zzei half-shells are combined after inserting the core) is possible at in the second variant, the shell and core are extruded together; z.3, analogous to the Process described in more detail in DE-PS 2,556,254. This method is preferred used in the manufacture of bar or bar-shaped products.

The packaging of the bread candy according to the invention or

tBread pralinés'1 can be packed in torn-open, transparent packs of several (e.g. 10) pieces are made; however, it can also be wrapped in paper or metal foil or putting it in a box.

The following example is typical of the invention, but is only for the purpose to explain them without restricting them.

Example a) Bread mass Ingredients: 150 kg rye flour 50 kg wheat flour 5 kg yeast 2 kg acidifier 4 kg sodium chloride 100 g calcium propionate 150 ltr. Water preparation: The solid ingredients shown above are mixed intensively, then added the water and kneaded again. The dough will be too small shaped into cubes, left to rise for about 1 hour and then 8 hours baked (temperature approx. 2300C). If desired, can the bread mass can be further dewatered by subsequent drying at 150-200 ° C.

b) Coating The core produced as described above is in an immersion bath with the usual melted chocolate coating mass (repeated if necessary) immersed until an approx.

1 mm thick coating has formed. The finished product looks from From the outside it looks like a so-called "domino".

If the bread core is to be soaked in chocolate itself, in this way one ensures (e.g. by adding more yeast) for increased gas development. The crowd then becomes porous when baking and can absorb liquid essences, for example.

Claims (11)

Patent claims 1. 3 red goods, characterized in that they consist of a core of bread mass and an edible coating that is firmly blended with it Material. 2. Bread products according to claim 1, characterized in that the coating completely envelops the core. 3. Bread products according to claim 1, characterized in that they are in size, The shape and appearance correspond to usual sweets, drops or pralines. 4. Bread products according to one of the preceding claims, characterized in that that the core has increased durability, 5. Bread products according to one of the preceding Claims, characterized in that the core has a water content of at most 15%. 6. Bread products according to claim 1, characterized in that the core made of porous, soaked with liquid or liquefiable flavor carriers Bread mass consists. 7. Bread products according to claim 1, characterized in that the casing consists of materials commonly used as filling compounds for baked goods. 8. Bread goods according to claim 7, characterized in that the casing consists of Schpkolade. 9. Bread products according to one of claims 1 - 8, characterized in that that they are sealed in "peel-back" packs 10. Procedure for the production of bread products according to claim 1, characterized in that one core and casing is produced separately and subsequently combined. 11. A method for the production of bread products according to claim 1, characterized characterized in that the sheath and core are extruded together.