EA026421B1 - Sandwich bread - Google Patents

Abstract

The invention is related to food industry, in particular, to production of bakery products, and may find application in preparation of sandwiches with various fillings. The sandwich bread has a cavity confined by thin layers, the layers have the shape of triangulars having a common apex and two common sides, one of the layers having a notch from the middle of the base opposite to the common apex in the direction of the common apex. The notch ends at a distance of 0.5-20 mm from the common apex. The range of products is broadened, convenience of the product use as well as the product quality and shelf life are improved.

Description

(57) The invention relates to the food industry, in particular to the production of bakery products and may find application for the preparation of sandwiches with various fillings. The sandwich bread has a cavity bounded by thin layers, the layers are made in the form of triangles having a common top and two common sides, and an incision is made on one of the layers from the middle of the base, opposite the common top, towards the common top. The incision is completed at a distance of 0.5-20 mm from the common apex. The range of products is expanding, the convenience of its use, as well as quality indicators and shelf life, are increasing.

026421 Β1

026421 B1

Technical field

The invention relates to the food industry, in particular the production of bakery products and may find application for the preparation of sandwiches with various fillings.

State of the art

Known bakery product Pita (KI 2290816, C2, Ά61Ό 13/08, A61C 9/06, 2007), which is made in the form of a thin cake with a wall thickness of at least 0.4 cm (0.4-0.7 cm). The bakery product has a hollow pocket-shaped cavity to accommodate the filling formed during baking. The filling is placed between the walls of the cake - throughout the entire internal volume of the cake of the product, located between the walls of the cake throughout its internal volume. The flat cake has the following composition: premium quality wheat flour, baker's yeast, table salt, granulated sugar, and a vetoron dietary supplement.

The specified bakery product, however, has some drawbacks: the complexity and duration of preparation, the inconvenience of use, which is associated with the thickness of the wall of the cake (very thin), as a result of which the cake is easily torn and the contents of the bakery are spilled out, the difficulty in providing the necessary taste and other useful properties, which is due solely to the hydrocarbon composition of the tortillas - baker's yeast, edible salt, granulated sugar and flour.

A bakery product is known (KI 2156066, Α21Ό 8/02, 2000), which has a holistic appearance, has a bottom, walls and an upper fragment.

The product is prepared from the following composition - baking yeast, edible salt, granulated sugar, vegetable oil and improver.

The disadvantages of this bakery product are that it is inconvenient to use, because to prepare a sandwich it is necessary to divide it into two parts or make an incision in order to place the filling in it, which is why during use the filling easily falls out of the sandwich.

A bakery product is also known (KI 2073976, Α21Ό 13/08, 1997), which is a container having a bottom and walls, is divided into longitudinal and transverse cells and equipped with a lockable lid.

Disclosure of invention

The objective of the invention is the expansion of the range of products, improving the convenience of its use, as well as improving its quality indicators.

The essence of the invention lies in the fact that the claimed bread for a sandwich, which has a cavity bounded by thin layers, the layers are made in the form of triangles having a common top and two common sides, moreover, on one of the layers, from the middle of the base, opposite the common top, towards common top, incision made. The incision is completed at a distance of 0.5-20 mm from the common apex.

Graphic Summary

In FIG. 1 shows a general view of a sandwich; in FIG. 2 is a bottom view of a sandwich, and FIG. 3 shows a top view of a sandwich.

The implementation of the invention

Sandwich bread is prepared as follows.

Top-quality flour is mixed with baker's yeast, table salt, sugar, vegetable oil, milk and water. The dough is formed into separate blanks, left for some time until the fermentation of the blanks is intensive, then baked in the oven at the appropriate temperature and for a certain time.

G-baked sandwich bread is quite soft, nutritious, its walls are thin - due to sufficient baking and it does not contain a lot of pulp.

Sandwich bread is used as follows.

A consumer takes bread for a sandwich, opens an incision (4) made on one of two layers (1 and 2), in particular, on the lower layer (2) and places a filling for a sandwich in the resulting cavity, then closes the incision (4). When using a sandwich, it is kept with the base (3) up, which, due to the relatively small size of the cut (4) made in the lower layer adjacent to the base (3), allows you to firmly hold the filling in the sandwich and prevent the filling and sauce from spilling out during meals.

The sandwich bread of the claimed design is convenient for use during trips, at the place of work, in educational institutions, in the army, during events, etc.

In addition to the above, due to the possibility of varying the thickness of the side walls, it becomes possible to prepare a sandwich with thin walls and with a large amount of filling.

Thanks to this solution, the convenience of using a sandwich is improved, and in the case of using a relatively large number of fillings, its taste and other properties, its appearance, and the range of fast food systems are expanding.

Claims (2)

CLAIM 1. Bread for a sandwich, which has a cavity bounded by thin layers, characterized in that the layers are made in the form of triangles having a common top and two common sides, and on one of the layers from the middle of the base, opposite the common top, towards the common top , an incision is made. 2. Bread for a sandwich according to claim 1, characterized in that the cut ends at a distance of 0.5-20 mm from a common peak.