EP0007361A1 - Process for treating and deep freezing of bakery and viennese bread products made of raised dough - Google Patents
Process for treating and deep freezing of bakery and viennese bread products made of raised doughInfo
- Publication number
- EP0007361A1 EP0007361A1 EP19780900150 EP78900150A EP0007361A1 EP 0007361 A1 EP0007361 A1 EP 0007361A1 EP 19780900150 EP19780900150 EP 19780900150 EP 78900150 A EP78900150 A EP 78900150A EP 0007361 A1 EP0007361 A1 EP 0007361A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- products
- freezing
- minutes
- bakery
- shape
- 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.)
- Withdrawn
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
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
Definitions
- the present invention relates to the preparation, the passage in the oven, the freezing of products traditionally made and prepared with :( flour, salt, water., And natural yeast).
- these products reassure within twelve hours of their delivery. They can be stored for a certain time at a temperature of -20 ° C, the stagnation still occurs, but it takes longer. Other methods of partial cooking and preservation in this state until the time of consumption is used. They then involve a second short-term baking which has the effect of making the crust thicker and drier, and of decreasing the internal humidity rate causing rapid hardening.
- the conservation of baked and pastry products in leavened dough has produced only limited results.
- Other processes are used, such as those of frozen raw pasta, which do not undergo traditional fermentations and do not receive the water condensation necessary for their beautiful appearance and good taste.
- the method of the invention allows a biological development of swelling within 15 seconds of charging. It allows products, which have, beforehand, undergoes all the necessary phases and thus keep from departure to the oven, a traditional manufacturing. It also allows their conservation for long months, without the disadvantages mentioned above.
- the heating power is between 60 ° C and 275 ° C.
- the range of time spent in the oven is between 15 seconds and 5 minutes, the products come out, formed and structured, without any coloring or crusting, but with a thin outer film preventing them from sagging. They have a temperature that varies between 60 ° C and 275 ° C. They immediately pass through a deep-freezing tunnel at a decreasing temperature of -180 ° C to - 25 ° C.
Abstract
Preparation, realisation, faconnage de pate a pain francais ayant les memes proprietes que celles des artisans boulangers. Passage dans un four specialement concu (hyper-frequence) de 15 secondes a 15 minutes maxi. Action biologique, gonflement forme et structure, il n'y a pas de coloration ni de formation de croute, seulement une fine pellicule evitant l'affaissement. Surgelation -180 C conservation -25 C a -18 C conservation illimitee, enfournement immediat et cuisson dans tous les fours ayant une puissance calorifique de 180 C a 250 C par toutes personnes, cuisson de 8 a 20 minutes.Preparation, realization, shaping of French bread dough having the same properties as that of artisan bakers. Passage in a specially designed oven (hyper-frequency) from 15 seconds to 15 minutes maximum. Biological action, swelling form and structure, there is no coloring or crust formation, only a thin film preventing sagging. Freezing -180 C storage -25 C to -18 C unlimited storage, immediate charging and baking in all ovens with a calorific value of 180 C to 250 C by all people, baking from 8 to 20 minutes.
Description
PROCEDE DE TRAITEMENT ET DE SURGELATION DES PRODUITS DE BOULANGERIE ET DE VIENNOISERIE EN PATE LEVEE PROCESS FOR THE TREATMENT AND FREEZING OF BAKERY AND VIENNOISERIE PRODUCTS
La présente invention concerne, la préparation , le passage au four, la surgélation des produits fabriqués traditionnellement et préparés avec :( farine, sel , eau., et levure naturelle). Actuellement, ces produits rassissent dans les douze heures qui suivent leur défournement. On peut les conserver un certain temps à la température de -20° C, le rassissement se produit quand même, mais il met plus de temps. D'autres méthodes de cuisson partielle et de conservation dans cet état jusqu'au moment de la consommation sent utilisées. Elles implique alors une 2ème cuisson de courte durée qui a pour effet de rendre la croûte plus épaisse et plus sèche, et de diminuer le taux d'humidité intérieur provoquant un durcissement rapide. Quelque soit le procédé employé, la conservation des produits de boulangerie et de viennoiserie en pâte levée n'a donné que peu de résultats. D'autres procédés sont utilisés, tel que ceux des pâtes crues congelées, qui ne subissent pas les fermentations traditionnelles et ne reçoivent pas la condensation d'eau nécessaire à leur bel aspect et bon goût.The present invention relates to the preparation, the passage in the oven, the freezing of products traditionally made and prepared with :( flour, salt, water., And natural yeast). Currently, these products reassure within twelve hours of their delivery. They can be stored for a certain time at a temperature of -20 ° C, the stagnation still occurs, but it takes longer. Other methods of partial cooking and preservation in this state until the time of consumption is used. They then involve a second short-term baking which has the effect of making the crust thicker and drier, and of decreasing the internal humidity rate causing rapid hardening. Whatever the process used, the conservation of baked and pastry products in leavened dough has produced only limited results. Other processes are used, such as those of frozen raw pasta, which do not undergo traditional fermentations and do not receive the water condensation necessary for their beautiful appearance and good taste.
Le procédé de l'invention, permet un développement biologique de gonflement dans les 15 secondes qui suivent l'enfournement. Il permet aux produits, qui ont, au préalable, subit toutes les phases nécessaires et gardent ainsi du départ à l'enfournement, une fabrication traditionnelle. Il permet également leur conservation pendant de longs mois, sans les désavantages cités plus haut.The method of the invention allows a biological development of swelling within 15 seconds of charging. It allows products, which have, beforehand, undergoes all the necessary phases and thus keep from departure to the oven, a traditional manufacturing. It also allows their conservation for long months, without the disadvantages mentioned above.
Après la phase de fabrication qui reste inchangée, il faut enfourner les produits dans un four qui chauffe l'intérieur et l'extérieur des dits produits et dégage une vapeur d'eau permanente, permettant la condensation sur leur enveloppe EX : (hyper fréquence). La puissance de chauffe est comprise entre 60°C et 275 °C. La fourchette du temps de passage au four se situe entre 15 secondes et 5 minutes, les produits en sortent, formés
et structurés, sans aucune coloration, ni formation de croûte, mais avec une fine pellicule extérieure évitant leur affaissement. Ils ont une température qui varie entre 60°C et 275 °C. Ils passent immédiatement dans un tunnel de surgélation à une température dégressive de -180°C à - 25°C. cela permet de les saisir dans leur forme et structure, et de les amener à la température de conservation (-25). Le passage dans le tunnel dure environ 8 à 20 minutes. Tous les produits, qui ne sont ni pré-cuits, ni cuits peuvent être cuits dans l'état où ils se trouvent (c'est-à-dire à l'état de conservation), par toutes personnes, dans tous les fours existants à condition que la puissance de chauffe soit de 108°C à 250°C suivant l'emplacement de la sonde du thermostat et que la chaleur soit bien répartie. Une fois cuits, ces produits ont la même structure et le même aspect que ceux fabriqués traditionnellement. La croûte est fine, dorée et croustillante. La mie est alvéolée comme tous les produits ayant subit un processus normal .
After the manufacturing phase which remains unchanged, it is necessary to put the products in an oven which heats the inside and the outside of the said products and gives off a permanent water vapor, allowing the condensation on their envelope EX: (hyper frequency) . The heating power is between 60 ° C and 275 ° C. The range of time spent in the oven is between 15 seconds and 5 minutes, the products come out, formed and structured, without any coloring or crusting, but with a thin outer film preventing them from sagging. They have a temperature that varies between 60 ° C and 275 ° C. They immediately pass through a deep-freezing tunnel at a decreasing temperature of -180 ° C to - 25 ° C. this allows them to be grasped in their shape and structure, and to bring them to the storage temperature (-25). The passage in the tunnel lasts approximately 8 to 20 minutes. All products, which are neither pre-cooked nor cooked, can be cooked in the state in which they are (i.e. in the conservation state), by any person, in all existing ovens provided that the heating power is 108 ° C to 250 ° C depending on the location of the thermostat probe and that the heat is well distributed. Once cooked, these products have the same structure and the same appearance as those traditionally made. The crust is fine, golden and crisp. The crumb is dimpled like all products that have undergone a normal process.
Claims
REVENDICATIONS
I - procédé de traitement et de surgélation des produits de boulangerie et de viennoisserie en pâte levée, caractérisés en ce que par conjugaison de chaleur intérieure et extérieure de 60°C à 275°C, par introduction au coeur même des produits, de chaleur instantanée (four spécialement conçu) pendant une durée de 15 secondes à 20 minutes, on obtient un développement plus rapide , ainsi quedes produits non brunis et ayant subit le processus biologique de gonflement. A leur sortie, ils sont saisis dans leur forme et struc ture par la surgélation dégressive de - 180°C à -25°G.I - processing and deep-freezing process for baked and pastry products in leavened dough, characterized in that by combining internal and external heat from 60 ° C to 275 ° C, by instantaneous introduction into the heart of the products (specially designed oven) for a period of 15 seconds to 20 minutes, faster development is obtained, as well as unbrushed products that have undergone the biological process of swelling. When they come out, they are captured in their shape and structure by degressive freezing from - 180 ° C to -25 ° G.
2 - Procédé selon la revendication I, caractérisé en ce que au début de l'enfournement on incorpore jusqu'à saturation et de façon permanente de la vapeur d'eau dans le four de traitement afin de permettre la condensation sur les produits.2 - A method according to claim I, characterized in that at the start of charging it incorporates until saturation and permanently water vapor in the treatment oven to allow condensation on the products.
3 - Procédé selon la revendication I, caractérisé en ce que la surgélation des produits intervient d'une façon dégressive de - 180° C à -25°C dans un tunnel de surgélation pendant 8 à 20 minutée.3 - Method according to claim I, characterized in that the freezing of the products occurs in a degressive manner from - 180 ° C to -25 ° C in a freezing tunnel for 8 to 20 minutes.
4 - Produits de boulangerie et de viermoiserie obtenus par la mise en oeuvre du procédé selon la revendication I, caractérisé en ce qu'ils peuvent être conservés pendant plusieurs mois à une température de -25°G à -18° C
5 - Produits de boulangerie et de viennoiserie selon la revendication 4, caractérisé en ce que la cuisson à lieu à une température de -180 °C à 250°C pendant une durée d'environ 15 à 2S minutes, selon la forme et la grosseur des produits, ce qui permet d'obtenir des produits finis, d'aspects, de forme, de coloration et de goût identique à ceux que l'on trouve dans les boulangeries.
4 - Baked goods and nuts produced by the implementation of the method according to claim I, characterized in that they can be stored for several months at a temperature of -25 ° G to -18 ° C 5 - Bakery and pastry products according to claim 4, characterized in that the baking takes place at a temperature of -180 ° C to 250 ° C for a period of about 15 to 25 minutes, depending on the shape and size products, which makes it possible to obtain finished products, in appearance, shape, color and taste identical to those found in bakeries.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7730599A FR2405652A1 (en) | 1977-10-11 | 1977-10-11 | PROCESS OF TREATMENT AND FREEZING OF BAKERY AND VIENNESE PRODUCTS IN LEAVES |
| FR7730599 | 1977-10-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP0007361A1 true EP0007361A1 (en) | 1980-02-06 |
Family
ID=9196365
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP19780900150 Withdrawn EP0007361A1 (en) | 1977-10-11 | 1979-04-24 | Process for treating and deep freezing of bakery and viennese bread products made of raised dough |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP0007361A1 (en) |
| FR (1) | FR2405652A1 (en) |
| WO (1) | WO1979000195A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2481072A1 (en) * | 1980-04-25 | 1981-10-30 | Poupard Maurice | Prodn. of deep frozen uncooked bakery prods. - by controlled internal and external heating of dough before deep freezing |
| FR2589044B1 (en) * | 1985-10-25 | 1990-12-21 | Armoricaine Patisserie | PRE-BAKED AND FROZEN "FRENCH" BREAD AND PROCESS FOR PRODUCING THE SAME |
| IT1215729B (en) * | 1988-01-19 | 1990-02-22 | Lab Riuniti Spa | FROZEN. PROCEDURE FOR OBTAINING LEAVENED PASTRY PRODUCTS E |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2549595A (en) * | 1949-09-29 | 1951-04-17 | Gen Mills Inc | Process of preparing baked food products |
| CH286842A (en) * | 1949-12-31 | 1952-11-15 | Wehrli Heinrich | Process for making baked goods. |
| DE806423C (en) * | 1950-01-22 | 1951-06-14 | Carl Wilhelm Brabender | Baking process |
| US3212903A (en) * | 1954-12-16 | 1965-10-19 | Margaret L Oberholtzer | Frozen biscuit dough and its preparation |
| GB1280611A (en) * | 1970-03-31 | 1972-07-05 | British Oxygen Co Ltd | Improvements in and relating to frozen pies and puddings |
| DE2246214A1 (en) * | 1972-09-21 | 1974-03-28 | Klein Kg Hans Guenter | High-frequency baking oven - having dough raising, crustless prebaking and deep freeze zones |
| US3876815A (en) * | 1973-09-10 | 1975-04-08 | Karl A Kurzius | Process for making pretzels |
-
1977
- 1977-10-11 FR FR7730599A patent/FR2405652A1/en not_active Withdrawn
-
1978
- 1978-10-10 WO PCT/FR1978/000030 patent/WO1979000195A1/en unknown
-
1979
- 1979-04-24 EP EP19780900150 patent/EP0007361A1/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| See references of WO7900195A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO1979000195A1 (en) | 1979-04-19 |
| FR2405652A1 (en) | 1979-05-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| NO308441B1 (en) | Process for preparing frozen pieces of bread dough | |
| US5707676A (en) | Process for making frozen bagel shapes | |
| FR2698761A1 (en) | Additive for mfr. of Viennese prods., e.g. croissants and chocolate bread - contg. soya lecithin, yeast, alpha-amylase(s), ascorbic acid, wheat gluten, guar gum flour, data ester(s), soya flour and flour | |
| EP0007361A1 (en) | Process for treating and deep freezing of bakery and viennese bread products made of raised dough | |
| EP0713648B1 (en) | Leavening acid composition | |
| JPS6154385B2 (en) | ||
| FR2481072A1 (en) | Prodn. of deep frozen uncooked bakery prods. - by controlled internal and external heating of dough before deep freezing | |
| SE9102885L (en) | METHOD FOR PRODUCING THE LAMINATED MATERIALS BAKED WITHOUT THE CAKE PROCESS FROM DAY FRESH, COOLED OR FROZEN STANDED DIRECTLY IN THE OVEN | |
| JPH06315365A (en) | Production of frozen giaoz | |
| FR2520202A1 (en) | Croissant dough contg. inverted sugar and vinegar - to improve crispness and storage properties | |
| FR2671267A1 (en) | PROCESS FOR THE MANUFACTURE OF A LEAF PASTA WITH DIRECT COOKING, AND FOOD PRODUCTS OBTAINED BY COOKING THE SAME. | |
| JP2761650B2 (en) | Frozen bread dough and method for producing the same | |
| FR2707839A1 (en) | Pastry and method for producing it | |
| FR2568099A1 (en) | Method of making croissant-type baked products | |
| FR2842994A1 (en) | A bread containing seaweed extracts with slimming properties used as an aid to slimming prepared by a sourdough method using a leaven and a poolish. | |
| FR2589041A1 (en) | Frozen dough for croissants and method of manufacture | |
| FR2698762A1 (en) | Use of guar flour and carob flour in pastry - esp. flaky pastry, allowing of direct baking without stage of inflation and shaping | |
| FR2615360A1 (en) | Method for cooking bakery and Viennese bread products, characterised in that it takes place in two stages separated by a cooling time which allows storage | |
| FR2691046A1 (en) | Pre-cooking of bakery products at 100 per cent humidity - producing products with no crust which can be handled and frozen until final cooking | |
| KR970019904A (en) | Grilled Squid | |
| FR2668334A1 (en) | Novel method for preparing sweet tarts, and novel sweet tarts capable of being obtained according to this method | |
| FR2836012A1 (en) | Pre-cooked and frozen bread manufacturing procedure includes stage in which pre-cooked bread crust is moistened with water before freezing | |
| OA20298A (en) | Production technology of pancakes (Ablo) based on millet (Pennisetum glaucum) and pancakes (Ablo) based on sorghum (Sorghum bicolor). | |
| BE491464A (en) | ||
| FR2606973A1 (en) | Method for manufacturing a frozen or deep-frozen raw dough for bakery and patisserie products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
| AK | Designated contracting states |
Designated state(s): CH DE GB LU SE |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
| 18D | Application deemed to be withdrawn |