ES2226568A1 - Plain biscuit based on e.g. eggs and milk includes egg yolk and milk blend mixed with an egg white and sugar based blend, for cooking - Google Patents

Abstract

The plain biscuit based on e.g. eggs and milk has addition of pasteurized milk to egg yolks, with filtered water cooled to 2[deg]C to prevent fermentation, sunflower oil, flour and gasification agents. Also claimed is a process making the biscuit. The process beats the egg whites, with addition of sugar, for mixing with the homogenized egg yolks blend, beating and cooking in 24-mould assemblies measuring 40 x 60 centimeters. The final product is cooled and wrapped.

Description

Handmade cake and procedure elaboration.

Technical sector

The present invention, as stated in the title expressed in this specification, refers to a biscuit handmade, with separation for its elaboration of egg whites and the egg yolks and the procedure to carry it out. This invention corresponds to the technical sector of feeding.

State of the art

Different are currently marketed types of biscuits and with very different forms of presentation and elaboration procedures

The disadvantages of these products, due to the elaboration procedures used, they are following:

The texture of existing products in the Market is more lumpy, rough and drier.

The flavor of the products marketed is different for the use in its elaboration of chemical products for prolong storage time.

They are more difficult to digest, since the caked dough.

Various aromas are used in its elaboration (vanilla or lemon) to mask the taste of the dyes that They are usually added.

Products are also usually added anti-mold as preservatives, which makes the sponge cake caked and compact.

The no separation of the yolk from the white, which implied is that the clear one does not reach the point of meringue and the elaborate cake is more caked and with characteristics Different in texture and flavor.

In the mixing turbine air is injected from a compressor, which favors the entry of microorganisms and dirt to the dough

Description of the invention

In accordance with the present invention it is proposed Now the elaboration of a handmade biscuit, without the use of preservatives or dyes.

The elaboration procedure begins with the separation of egg whites and yolks, adding the corresponding components separately, and beating them until they reach the appropriate texture so that they are subsequently mixed.

To the yolks sugar is added and proceeds to beat them for 5 minutes, also adding pasteurized milk and filtered and cooled water at 2 ° C, sunflower oil, type flour W = 110, with 75% chamorro type and gasifiers for the mass rise during the cooking process. All previous mixing continues beating in a blender for 12 minutes.

The whites are beaten in the blender of a mixer until they are riding, sugar is added and continued beating for 3 minutes. The same amount is added again of sugar and continue beating until the sugar is completely dissolved, and all this to "snow point". This mixture of the whites and sugar the mixture of the yolks is added and the mixer is started for 1.30 minutes.

Subsequently the entire product is poured into a Hopper of an automatic mold filling machine. In these molds a double paper flap is placed that will contain the biscuit The molds are deposited in a grid of 40 x 60 cm equipped with 24 holes, being dragged to the bowl that is responsible for filling the molds with the elaborated dough of the handmade biscuit.

Finally, in the sugar bowl, the biscuit dough with icing sugar.

The drag continues and the grids, with their content, are being placed in a car, with capacity for 30 grilles, which is introduced directly into the oven during a cooking time of 18 minutes.

After cooking, the car is taken out of the oven and, with its contents, it cools for 15 minutes.

The procedure and product obtained present clear advantages over market procedures and products that are revealed in the product features final, because the conservation time is extended in a way natural, without adding preservative chemicals. The procedure gives the final mass, and then the product elaborated, organoleptic characteristics of flavor, texture and sponginess far superior to those of other products of the market.

Brief description of the drawings

The process diagram presented consists from:

one.

Yolk Separation and egg whites

2.

40 l copper with the yolk.

3.

Hopper sugar Bowl.

Four.

40 blender l.

5.

Hopper of the milk

6.

Hopper Water

7.

Coil of water cooling

8.

Hopper with oil sunflower

9.

Hopper of the flour

10.

Hopper with the gasifier

eleven.

Mixer

12.

Mixing copper of the yolks

13.

60 l copper with the Clares

14.

Mixing blender of the whites

fifteen.

Whisk rods

16.

Hopper sugar Bowl

17.

Mixer

18.

Hopper sugar Bowl

19.

Mixer

twenty.

Meringue Copper Elaborated

twenty-one.

Collection hopper of the mixture of yolks and whites (dough)

22

Collection copper of the dough

2. 3.

Mixer

24.

Capsule

25.

Dosing hopper bowl shield

26.

Glaseadota

27.

Grilles

28.

Carriage grilles

29.

Oven.

Description of a preferred embodiment

The object of the invention relates to a handmade biscuit, and to the procedure of elaboration of the same.

The elaboration procedure begins separating the whites from the yolks (1) continuing the treatment of The same separately.

The yolks are placed in the blender of a mixer 40 liters capacity (2), to which sugar (3) is added, in the proportion of 3 kg. of yolks per 2,900 kg. of sugar and it proceed to beat them (4) for 5 minutes.

Then 1 l are added. milk pasteurized (5) and 1 l. of filtered water (6) and cooled by a cooling machine (7) up to 2 ° C to avoid possible fermentation of the dough before cooking; 1 l are also added. of sunflower oil (8), 8 kg. of flour (9) of type W = 110 with 75% chamorro type and 150 g. of gasifiers (10): pyrophosphate sodium acid E 450 (i), sodium bicarbonate E 500 (ii) and carbonate calcium E 170 (i), so that the dough rises during the process of cooking.

This mixture continues beating in the blender (11) for 12 minutes, being collected in the copper (12), to pass it to the collection hopper of the yolk mixtures and clear (21).

On the other hand, 5.5 kg are deposited. of whites in a copper of 60 l. (13) of a mixer (14) equipped with a mixer 4.5 to 5 mm rod (15). The mixer starts up and when The whites are riding 2,450 kg are added. of sugar (16) and it Beat (17) for 3 minutes. After that time they are added again 2,450 kg of sugar (18) and continue beating (19) until the Sugar is completely dissolved. Once this is finished process in which the whites have risen to "snow point" are for the blender, the prepared meringue copper is removed (20) and it is transported to the collection hopper of the mixtures of the egg whites and of the yolks (21) pouring into it.

Then the yolk mixture is added (12) to the mass collection hopper (21), pouring all the contained in the copper (22) and going to the mixer (23) that Knead the mixture for 1.30 minutes, forming the dough sponge cake feature.

This dough is poured into the dosing hopper bowl (25) of an automatic filling machine: capsule (24), bowl (25) and glaze (26). The Capper (24) makes the paper molds of the biscuits square shape and with double flap) and deposits them on a grid of 40 x 60 cm with 24 holes (27) that slides along the tape Conveyor to the dosing hopper bowl (25) which is responsible for filling with the handmade cake of 6 in 6 molds each time, continuing the drag to the glaze (26) that goes bathing the cake with icing sugar.

The drag continues and the grids, with their content, are being placed in a cart for cooking (28), with capacity for 30 grids (each with 24 holes to place 24 molds), which is introduced directly into the oven (29) during a cooking time of 18 minutes and with a temperature that oscillates from 200-218 ° C.

Once the cooking process is finished, it is taken out the car and, with its contents, it is taken to a cooling chamber during 15 minutes.

When it has cooled, the contents of the car will be Take the product packaging machine to your storage in a refrigerating chamber at a temperature lower than 18ºC with a view to its refrigerated distribution and daily sale.

Claims (2)

1. Square handmade biscuit with double flap of special paper biscuits, characterized in that in its preparation the egg whites are separated, following each one a different treatment, by not incorporating preservatives or dyes, and because to avoid prior fermentation when cooking the dough, filtered and cooled water is incorporated into the yolks to 2 ° C. 2. Procedure for the manufacture of a handmade biscuit, according to the first claim characterized in that it comprises the following operations:

?

Separate the egg yolks following both products, processes separated.

?

Elaboration of a meringue with the whites and the sugar by means of a smoothie with rod beater from 4.5 to 5 mm.

?

Mix the Egg yolks and sugar and beat them.

?

Add to yolk mixture 1 l. of pasteurized milk, 1 l. of oil sunflower and water filtered and cooled by a cooling machine up to 2 ° C to avoid fermentation of the dough before cooking and improve the fineness of the product, flour and gasifiers, so that the Dough rise during the cooking process, beating everything.

?

Mix and Knead the mixtures of whites and yolks and pour into molds.

?

Utilization of grids of 40 x 60 cm. with 24 holes for 24 molds, for improve and facilitate the cooking procedure and that the heat reach the entire dough more quickly and evenly and, placing of them in a car and introduction of the latter in an oven where they are cooked at 200-218ºC for 18 minutes

?

Cooling and packaged for distribution.