DE607185C - Process for preventing damp layers from getting wet, especially when making baked goods - Google Patents

Description

Method of preventing the soaking of damp layers, in particular in the production of baked goods It is known that in baked goods, which are made with fruit, Berries, jelly, ragouts or the like. To be topped or baked or which intermediate layers should get from such moist substances, the penetration of moisture after the dough to prevent that between the dough and the support or intermediate layer a wafer is placed.

This method has several disadvantages. For every size of biscuits and shape is waste, if not by cutting the wafer accordingly and special work is to be created, a certain wafer size and shape is necessary. The wafer also throws itself strongly when baking. It also breaks easily, sometimes already when placing, but especially after baking the pastry with it, if it has thrown itself and thus forms cavities with the neighboring layer of dough, whose brittle wafer cover collapses when touched lightly; She gives then free gaps between which the moisture from the wet pad or Intermediate layer (fruit, berries, etc.) can penetrate into the pastry dough. Finally, when swollen by moisture, the wafer shows more than desirably tough cohesion so that when breaking pieces of the baked goods a threading of the wafer occurs between the individual fragments, which looks unsavory and should therefore be avoided especially with food.

It is also known to be between a damp layer and a Arrange a layer of crushed rusks, i.e. rusk crumbs, on the dough base. Such an intermediate layer, however, only sucks itself up quickly and leaves itself then the moisture can penetrate unhindered; so it is only a short one Delay in the seepage of moisture after what is actually to be kept dry Part, and even to achieve this utterly inadequate result must be substantial Quantities of rusk crumbs are used. The rusk crumb layer soaked in moisture also forms itself a wet layer of considerable thickness.

In the method according to the invention, these disadvantages are avoided.

The same is first generally that as a liquid-insulating Intermediate layer, e.g. B. between the baking dough and the damp top or intermediate layer, a layer of flour is placed, which is obtained by grinding a pastry is obtained from one with no added sugar or salt and no leavening agent prepared dough (e.g. wafer dough) to a hardness that allows grinding was baked. This is for any baking size and shape To use without losses, there is no reason whatsoever to take off the insulating layer from the base of the dough, so that it is not thrown up to break Bubbles, and the swollen layer is easily separable when the baked goods break. When it comes into contact with moisture, it forms a gapless penetration of Protects against moisture for a very long time, not even by dissolving sugar or salt, the insulating layer becomes very effective even when applied thinly. The application is advantageously carried out in such a way that the surface of the baked goods is moistened and then the flour is applied and distributed. F s can be as economical, thin Achieve layers with no gaps. The process works free of waste and is such easy to carry out that it is also suitable for domestic use. By mixing it up of unproofed and unleavened raw meal with water and that which occurs during baking Drying destroys the fermentation ability of the glue, so that its baking ability is destroyed loses and has an isolating effect when further baked with bakable flour. the The insulating effect also occurs when applied to already baked or other substrates, so without the insulating flour being baked again.

Baking the dough used to make the insulating flour can be with relatively thin layers in any way with bottom and top heat take place, but it is particularly advantageous in the way that wafers are baked are, namely between heated, mutually guided baking plates.

The dough layer is advantageously taken thin; the stronger the same the longer the baking time and the higher the heat applied, with the baking time and heat required for the case at hand can be easily determined by a few experiments. Baking is particularly cheap with the heat and layer thickness normally used for wafers.

The insulating effect of the insulating flour is particularly good when there are parts of once and parts of amounts of dough baked several times. The proportion of Repeatedly baked quantities do not have to be large, 10 to 10 are sufficient 2o ° 1o to achieve a significant improvement in the insulating effect. It can z. B. either grind repeatedly baked parts for themselves and the resulting Flour can be added to the flour made from once baked parts, or it can Grind parts that have been baked once, the flour produced into raw flour or dough added for one-time baking and a new one to be finally ground out of it Pastries are produced by a one-time baking process.

Is particularly favorable for the production of the pastries to be ground a very starchy and gluten-rich raw flour, preferably wheat flour or such mixed with other flours.

The dough for the pastries to be ground becomes when used for pastries too use, advantageously yellowish-brown in color, in order to stand out from the color of the Avoid baked goods.

The grinding of the pastry can be done in any way, e.g. B. in cross beater mills, Ball mills. The fineness of the flour produced is negligible, it turns out both coarse and finely ground flours produce good results.

In the drawing is a manufactured according to the method according to the invention Cake with a moist layer is shown schematically in a longitudinal section.

It denotes i a layer of dough, 2 the one made from fruit, berries, jelly, ragout o. The like. Existing support, which is also arranged between several layers of dough could be, as in the method according to the invention, also baked goods with several moist locations, e.g. B. an overlay layer and an intermediate layer or more those that can be prepared, 3 those from the flour, which from the above Pastry was ground, existing intermediate layer. This is for the sake of clarity drawn exaggeratedly large. In the case of baked goods with a damp intermediate layer these are also sprinkled on their surface with the flour according to the invention, in order to isolate them from the adjoining layers of dough on their upper and lower surfaces.

The layers consisting of fruit, berries or the like can vary depending on of their kind either baked with the baking dough or otherwise achieved ready-to-eat or raw state on ready-baked dough bases after applying the Isolation flour layer are applied.

The insulating flour according to the invention can also be used for purposes other than baking be used.

Claims (1)

PATENT CLAIMS: i. Method of preventing the soaking of damp Layers, especially in the production of baked goods with overlays or intermediate layers of fruit, berries, jellies, ragouts or the like, by arranging a flour-like intermediate layer between the damp layer and that to be protected against soaking Part, characterized in that a flour is used as the intermediate layer, which by grinding a pastry made from one with no added sugar, salt and leavening agents prepared dough, such as wafer dough, is baked. a. procedure according to claim i, characterized in that ground wafers are used as the intermediate layer be used. 3. The method according to claim i or z, characterized in that flour is used as an intermediate layer; which is baked once and several times Contains parts, in particular: a) pastry parts with a single baking process and Grind the pieces of baked goods separately with repeated baking and the resulting Flours are mixed, or b) Baked items are ground separately in a single baking process and the resulting flour is then used for the production of the final flour to be ground Raw flour or dough is added to baked goods. q .. Method according to claim i up to 3, characterized in that a flour is used as an intermediate layer, which by grinding a pastry made from a with the help of starch and glue rich Flour on its own or in combination with other flours without added sugar, Salt and leavening prepared dough is baked, was made.