DE4442816C2 - Method of making a gallery - Google Patents

Method of making a gallery

Info

Publication number
DE4442816C2
DE4442816C2 DE4442816A DE4442816A DE4442816C2 DE 4442816 C2 DE4442816 C2 DE 4442816C2 DE 4442816 A DE4442816 A DE 4442816A DE 4442816 A DE4442816 A DE 4442816A DE 4442816 C2 DE4442816 C2 DE 4442816C2
Authority
DE
Germany
Prior art keywords
wine
stollen
sugar
couverture
coated
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 - Fee Related
Application number
DE4442816A
Other languages
German (de)
Other versions
DE4442816A1 (en
Inventor
Hans-Theo Hardt
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HARDT HANS THEO
Original Assignee
HARDT HANS THEO
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HARDT HANS THEO filed Critical HARDT HANS THEO
Priority to DE4442816A priority Critical patent/DE4442816C2/en
Publication of DE4442816A1 publication Critical patent/DE4442816A1/en
Application granted granted Critical
Publication of DE4442816C2 publication Critical patent/DE4442816C2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • 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
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)

Description

Die Erfindung betrifft ein Verfahren zur Herstellung eines Stollens, der in bekannter Weise im wesentlichen aus Weizenmehl, Butter/Margarine, Zucker, Hefe, Gewürzen, Trockenfrüchten und Nüssen besteht.The invention relates to a method for producing a stud, which in known manner essentially from wheat flour, butter / margarine, Sugar, yeast, spices, dried fruit and nuts.

Es ist bekannt, Stollen aus schwerem Hefeteig mit relativ hohen Anteilen an Fett, Trockenfrüchten und/oder kandierten Früchten, Nüssen und/oder Mandeln herzustellen, die nach dem Backen mit Fett bestrichen oder in heißes Fett eingetaucht werden und danach mit Zucker oder Staubzucker bestreut werden. Diese Stollen haben eine sehr süße Geschmacksrichtung, die durch Füllungen wie Marzipan, Nougat, Mohn noch verstärkt wird.It is known to make stollen from heavy yeast dough with relatively high proportions Fat, dried fruit and / or candied fruit, nuts and / or To produce almonds that are coated with fat after baking or in hot fat and then with sugar or icing sugar be sprinkled. These studs have a very sweet taste, which is further enhanced by fillings such as marzipan, nougat, poppy seeds.

Aufgabe der Erfindung ist es, einen Stollen mit neuartiger Geschmacks­ nuancierung und guter Haltbarkeit herzustellen.The object of the invention is to create a stud with a new taste nuance and good durability.

Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß ein in herkömm­ licher Weise gebackener Stollen nach dem Backen mit Wein getränkt und anschließend mit Kuvertüre überzogen wird.This object is achieved in that a conventional baked stollen after baking soaked in wine and then covered with chocolate.

Durch das erfindungsgemäße Tränken insbesondere mit Weißwein, wie Moselwein oder dergleichen Rieslingweine, anstelle des bisher üblichen Bestreichens mit Butter oder Eintauchens in heißes Fett, wird ein frischer Geschmack erreicht und eine angenehme Feuchtigkeit der Backware, welche durch den dichten Schokoladenüberzug relativ lange erhalten bleibt. Zudem erhält man eine für Stollen neuartige, interessante Geschmackskomposition zwischen der Schokolade und der weingetränkten Backware. Außerdem erleichtert der Kuvertüre-Überzug anstelle der bekannten klebrig-zuckrigen Außenschicht das Verpacken und den Verzehr des Stollens.By soaking in particular with white wine, such as Mosel wine or similar Riesling wines, instead of the usual one Brushing with butter or dipping in hot fat will be a fresher Taste achieved and a pleasant moisture of the baked goods, which is preserved for a relatively long time due to the dense chocolate coating. In addition you get a new, interesting taste composition for stollen between the chocolate and the wine-soaked baked goods. Furthermore The chocolate coating makes it easier instead of the known sticky-sugary Outer layer packing and eating the stud.

Eine bevorzugte Ausführungsform des Verfahrens besteht darin, daß der Stollen ofenwarm in auf 60°C erwärmten Wein getaucht wird. In der noch warmen Backware verteilt sich der Wein besser, und durch das Erwärmen des Weins wird eine Konservierung erreicht.A preferred embodiment of the method is that the  Stollen is immersed warm in wine heated to 60 ° C. In the still warm baked goods spread the wine better, and by heating the wine is preserved.

Die in den weiteren Unteransprüchen enthaltenen Merkmale des erfindungs­ gemäßen Verfahrens geben die vorteilhafte Tauchdauer und Tauchmenge sowie die vorteilhafte Überzugmenge an. Bei Verwendung eines trockenen Weißweins mit ausreichender Säure, wie Rieslingwein, zum Tauchen und einer zartbitteren Kuvertüre zum Überziehen ergibt sich die angestrebte neue Geschmacksrichtung besonders vollkommen.The features of the invention contained in the further subclaims according to the method give the advantageous duration and amount of diving as well as the advantageous amount of coating. When using a dry White wines with sufficient acidity, such as Riesling wine, for diving and A bittersweet couverture to cover results in the desired new flavor particularly perfect.

Der in Weißwein getränkte Stollen nach der Erfindung hat vorteilhafterwei­ se folgende Zusammensetzung:The stollen soaked in white wine according to the invention has advantageously The following composition:

  • 16.0 kg Weizenmehl16.0 kg of wheat flour
  • 6.0 kg Margarine und Butter6.0 kg margarine and butter
  • 2.0 kg Zucker2.0 kg of sugar
  • 1.5 kg Hefe1.5 kg of yeast
  • 3.7 kg Wasser3.7 kg of water
  • 1.4 kg Backmittel, Vollmilchpulver, Salz und Stollengewürz1.4 kg baking agent, whole milk powder, Salt and stollen seasoning
  • 16.0 kg Rosinen16.0 kg raisins
  • 2.0 kg Rum 64%2.0 kg rum 64%
  • 3.0 kg Orangeat und Zitronat3.0 kg of orange peel and lemon
  • 1.0 kg Haselnüsse1.0 kg of hazelnuts

Marzipan-NußfüllungMarzipan nut filling

  • 8.0 kg Marzipan8.0 kg marzipan
  • 4.0 kg Zucker4.0 kg of sugar
  • 4.0 kg Haselnüsse4.0 kg of hazelnuts
  • 1. 1 kg Vollei1. 1 kg whole egg
  • 7,6 kg Mosel-Weißwein7.6 kg of Moselle white wine
  • 12,0 kg Schokoladenüberzugmasse12.0 kg chocolate coating mass

Claims (4)

1. Herstellung eines Stollens, bestehend im wesentlichen aus Weizenmehl, Butter/Margarine, Zucker, Hefe, Gewürzen, Trockenfrüchten und Nüssen, dadurch gekennzeichnet, daß der Stollen nach dem Backen mit Wein ge­ tränkt und anschließend mit Kuvertüre überzogen wird.1. Production of a stollen, consisting essentially of wheat flour, butter / margarine, sugar, yeast, spices, dried fruit and nuts, characterized in that the stollen is soaked with wine after baking and is then coated with couverture. 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß der Stollen ofenwarm kurzzeitig in auf 60°C erwärmten Wein getaucht wird.2. The method according to claim 1, characterized in that the tunnel briefly immersed in warm wine at a temperature of 60 ° C. 3. Verfahren nach den Ansprüchen 1 und 2, dadurch gekennzeichnet, daß der Stollen für 1 bis 5 Sekunden in Weißwein getaucht wird, wobei er eine solche Menge Wein aufnimmt, die 8 bis 13% seines Gewichtes entspricht.3. Process according to claims 1 and 2, characterized in that the stollen is immersed in white wine for 1 to 5 seconds, whereby it is a absorbs the amount of wine that corresponds to 8 to 13% of its weight. 4. Verfahren nach den Ansprüchen 1 bis 3, dadurch gekennzeichnet, daß der Stollen in trockenen Wein getaucht wird und anschließend mit zartbitte­ rer Kuvertüre in einem Verhältnis von 80-90 g je 500 g Stollen überzogen wird.4. The method according to claims 1 to 3, characterized in that the stollen is dipped in dry wine and then with tenderly rer couverture coated in a ratio of 80-90 g per 500 g stollen becomes.
DE4442816A 1994-12-01 1994-12-01 Method of making a gallery Expired - Fee Related DE4442816C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE4442816A DE4442816C2 (en) 1994-12-01 1994-12-01 Method of making a gallery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4442816A DE4442816C2 (en) 1994-12-01 1994-12-01 Method of making a gallery

Publications (2)

Publication Number Publication Date
DE4442816A1 DE4442816A1 (en) 1996-06-05
DE4442816C2 true DE4442816C2 (en) 1997-04-10

Family

ID=6534661

Family Applications (1)

Application Number Title Priority Date Filing Date
DE4442816A Expired - Fee Related DE4442816C2 (en) 1994-12-01 1994-12-01 Method of making a gallery

Country Status (1)

Country Link
DE (1) DE4442816C2 (en)

Also Published As

Publication number Publication date
DE4442816A1 (en) 1996-06-05

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Legal Events

Date Code Title Description
8110 Request for examination paragraph 44
8125 Change of the main classification

Ipc: A21D 15/08

D2 Grant after examination
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee