ES2345652A1 - Body production mass, packaging process and cooking procedure (Machine-translation by Google Translate, not legally binding) - Google Patents
Body production mass, packaging process and cooking procedure (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2345652A1 ES2345652A1 ES201030713A ES201030713A ES2345652A1 ES 2345652 A1 ES2345652 A1 ES 2345652A1 ES 201030713 A ES201030713 A ES 201030713A ES 201030713 A ES201030713 A ES 201030713A ES 2345652 A1 ES2345652 A1 ES 2345652A1
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- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000010411 cooking Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title description 4
- 238000012858 packaging process Methods 0.000 title 1
- 239000000047 product Substances 0.000 claims abstract description 24
- 238000004898 kneading Methods 0.000 claims abstract description 17
- 235000014594 pastries Nutrition 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 9
- 235000013310 margarine Nutrition 0.000 claims abstract description 9
- 108010068370 Glutens Proteins 0.000 claims abstract description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 5
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 5
- 235000021312 gluten Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 5
- 239000013589 supplement Substances 0.000 claims abstract description 3
- 235000019568 aromas Nutrition 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 150000004665 fatty acids Chemical class 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 2
- 244000263375 Vanilla tahitensis Species 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- 241000282693 Cercopithecidae Species 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 8
- 229960005070 ascorbic acid Drugs 0.000 abstract description 4
- 235000010323 ascorbic acid Nutrition 0.000 abstract description 4
- 239000011668 ascorbic acid Substances 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 4
- 239000008158 vegetable oil Substances 0.000 abstract description 4
- 239000000230 xanthan gum Substances 0.000 abstract description 2
- 229940082509 xanthan gum Drugs 0.000 abstract description 2
- 235000010493 xanthan gum Nutrition 0.000 abstract description 2
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 abstract 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 abstract 1
- 235000012830 plain croissants Nutrition 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006355 external stress Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A21D13/08—
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
Masa de producto de bollería, procedimiento de amasado y procedimiento de cocción.Pastry product dough, procedure Kneading and cooking procedure.
Masa de producto de bollería, procedimiento de amasado y procedimiento de cocción caracterizada porque comprende: por cada 100 Kg. de harina, con una fuerza de 100 a 400 W; agua, en unas cantidades de entre 40 a 100 litros; azúcar de entre 1 kg. a 30 kg.; sal de entre 1 a 10 kg.; mantecas y margarinas para el amasado entre 1 a 20 kg.; levadura entre 500 g a 20 kg.; otros productos de 500 g a 10 kg.; gluten de 100 g a 10 kg; mono y diglicéridos de ácidos grasos alimenticios de 0,5 kg a 2 kg; carbonato cálcico de ente 0,5 kg a 2 kg; aceite vegetal de entre 0,5 kg a 2 kg; goma xantana de ente 0,3 kg a 2 kg; levadura desactivada de entre 0,3 kg a 1 kg; ácido ascórbico de entre 0,05 kg a 0,5 kg; y complementos enzimáticos de entre 0,05 a 0,3 kg.Pastry product dough, procedure kneading and cooking procedure characterized in that it comprises: for every 100 kg of flour, with a force of 100 to 400 W; water in quantities of between 40 to 100 liters; sugar between 1 kg. to 30 kg .; salt between 1 to 10 kg .; Butters and margarines for kneading between 1 to 20 kg .; yeast between 500 g to 20 kg .; other products of 500 g to 10 kg .; gluten from 100 g to 10 kg; mono and diglycerides of food fatty acids from 0.5 kg to 2 kg; calcium carbonate 0.5 kg to 2 kg; vegetable oil between 0.5 kg to 2 kg; rubber Xanthan of 0.3 kg to 2 kg entity; deactivated yeast between 0.3 kg to 1 kg; ascorbic acid between 0.05 kg to 0.5 kg; and complements enzymatic between 0.05 to 0.3 kg.
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Así, se conoce en el estado de la técnica diferentes registros que protegen modos de fabricación de un croissant, también denominado cruasán.Thus, it is known in the state of the art different records that protect manufacturing modes of a croissant, also called croissant.
Se conoce la Patente Europea nº 0466242 (ES2049083T3) "Croissants congelados y preimpermeabilizados", a nombre de UNILEVER, N.V., del año 1991, que se refiere a Un cruasán congelado prefermentado, preparado a partir de una masa en la que están presentes los ingredientes normales para la preparación de la masa, caracterizado por la presencia en la mezcla que forma la masa de una harina que cumple los siguientes requisitos: 1) Forma una masa aplástica con una resistencia contra los esfuerzos exteriores (Dr en UB) que al cabo de 90 minutos de reposo es menos del 20% superior al valor de Dr después de 45 minutos de reposo. 2) contiene como mínimo 13% en peso de proteínas (calculado sobre la harina con un 14% de humedad), 3) proporciona a una masa aplástica, que es amasada y dejada en reposo durante unos 40 minutos, una fracción insoiuble en SDS que es inferior al 50% de la fracción insoluble en SDS de la harina, 4) la fracción de gluteninas de la harina contiene las siguientes subunidades de alto peso molecular, de acuerdo con Payne: 2, 7+9, 5+10.European Patent No. 0466242 is known (ES2049083T3) "Frozen and pre-waterproofed croissants", to name of UNILEVER, N.V., of the year 1991, which refers to A croissant frozen frozen, prepared from a dough in which normal ingredients are present for the preparation of the dough, characterized by the presence in the mixture that forms the dough of a flour that meets the following requirements: 1) Form a aplastic mass with resistance against external stress (Dr in UB) which after 90 minutes of rest is less than 20% greater than the value of Dr after 45 minutes of rest. 2) contains at least 13% by weight of protein (calculated on flour with 14% humidity), 3) provides an aplastic mass, which is kneaded and left standing for about 40 minutes, a fraction unbearable in SDS that is less than 50% of the insoluble fraction in SDS of flour, 4) the glutenin fraction of flour contains The following high molecular weight subunits, according to Payne: 2, 7 + 9, 5 + 10.
También protege un procedimiento consistente en la preparación de un cruasán congelado prefermentado de acuerdo con la Reivindicación 1, que comprende las siguientes etapas: - mezclar a 14-18ºC los ingredientes normales de la masa, incluida la levadura, pero empleando una harina como la mencionada en la Reivindicación 1, - realizar una fermentación inicial de la masa durante un corto periodo de tiempo, a una temperatura máxima de 18ºC, - laminar y conformar la masa casi a la misma temperatura, - fermentar las piezas de masa conformadas a 25-36ºC, durante 20-120 minutos, - congelar las piezas de masa por debajo de -10ºC, empleando una velocidad de enfriamiento superior a 0,5ºC por minuto, - almacenar los cruasanes prefermentados congelados por debajo de -20ºC.It also protects a procedure consisting of the preparation of a frozen croissant pre-fermented according to Claim 1, comprising the following steps: - mixing at 14-18ºC the normal ingredients of the dough, including yeast, but using a flour like the one mentioned in Claim 1, - carry out an initial fermentation of the mass for a short period of time, at a maximum temperature of 18 ° C, - laminate and shape the dough at almost the same temperature, - ferment shaped dough pieces at 25-36 ° C, for 20-120 minutes, - freeze the pieces of mass below -10 ° C, using a cooling rate above 0.5ºC per minute, - store croissants pre-frozen frozen below -20 ° C.
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La presente invención es una mejora en el sector de la producción de bollería y similares.The present invention is an improvement in the sector of the production of pastries and the like.
Uno de los grandes inconvenientes de los procedimientos de fabricación o producción de bollería y similares consiste en que para que sean crujientes, se noten bien elaborados y del día, deben prepararse horas antes por parte del panadero o pastelero.One of the great disadvantages of procedures for manufacturing or producing pastries and the like it is so that they are crispy, so that they are well prepared and of the day, they must be prepared hours before by the baker or baker.
Hoy en día proliferan los establecimientos que venden pan, previamente congelado. Estos locales también venden bollería, basada en el mismo procedimiento de congelado, siendo los resultados deficientes, debido a que la bollería congelada no sabe a recién hecha, bien porque el interior está poco hecho, o porque tienen una cierta apariencia aceitosa o incluso porque son blandos.Today the establishments that proliferate They sell bread, previously frozen. These stores also sell pastries, based on the same frozen procedure, being the poor results, because frozen pastries do not taste freshly made, either because the interior is undercooked, or because they have a certain oily appearance or even because they are soft.
Todo lo anterior hace que sea necesario buscar un procedimiento que permita obtener bollería como si fuese recién hecha y a la vez que pueda congelarse, para poder disponer de la misma a demanda.All of the above makes it necessary to search a procedure that allows to obtain pastries as if it were just done and at the same time it can be frozen, to be able to have the Same on demand.
Así el inventor ha desarrollado una nueva masa y un nuevo procedimiento de amasado y cocción que permiten que cuando la masa se congele, guarde todas las características de cómo si se tratase una masa recién hecha, de tal manera que al someterla a cocción el producto final resultante, resulta ser un producto de bollería con todas las características de una pieza de bollería recién hecha, y mantiene las características de poder distribuirse a demanda, es decir, el panadero o pastelero puede calcular el stock que tiene en venta, para poder proceder a la cocción de más producto o bien esperarse si las ventas no han sido las esperadas.Thus the inventor has developed a new mass and a new kneading and cooking procedure that allows when the dough freezes, keep all the characteristics of how if treat a freshly made dough, so that when subjected to cooking the resulting final product, turns out to be a product of pastries with all the characteristics of a piece of pastries freshly made, and maintains the characteristics of being able to distribute to demand, that is, the baker or confectioner can calculate the stock that has for sale, to be able to proceed to the cooking of more product or wait if sales have not been as expected.
Este nuevo desarrollo permite poner el producto de gama hojaldre como croissant y napolitana, directo al horno sin fermentar, ahorrándose un mínimo de dos horas en la fermentación y en la cámara de fermentación controlada, que necesitan los croissants y bollería. No se precisa tampoco de mano de obra especializada, pudiendo anticiparse con ello, al menos 2-3 horas para todos los puntos de venta.This new development allows to put the product of puff pastry range like croissant and Neapolitan, baked directly without ferment, saving a minimum of two hours in fermentation and in the controlled fermentation chamber, which the Croissants and pastries. Labor is not required either specialized, being able to anticipate with it, at least 2-3 hours for all points of sale.
Es un objeto de la presente invención una masa de producto de bollería, caracterizada porque comprende: por cada 100 Kg. de harina, con una fuerza de 100 a 400 W; agua, en unas cantidades de entre 40 a 100 litros; azúcar de entre 1 kg. a 30 kg.; sal de entre 1 a 10 kg.; mantecas y margarinas para el amasado entre 1 a 20 kg.; levadura entre 500 g a 20 kg.; otros productos de 500 g a 10 kg.; gluten de 100 g a 10 kg; mono y diglicéridos de ácidos grasos alimenticios de 0,5 kg a 2 kg; carbonato cálcico de ente 0,5 kg a 2 kg; aceite vegetal de entre 0,5 kg a 2 kg; goma xantana de ente 0,3 kg a 2 kg; levadura desactivada de entre 0,3 kg a 1 kg; ácido ascórbico de entre 0,05 kg a 0,5 kg; y complementos enzimáticos de entre 0,05 a 0,3 kg.It is an object of the present invention a mass of pastry product, characterized in that it comprises: for each 100 kg of flour, with a force of 100 to 400 W; water in some quantities of between 40 to 100 liters; sugar between 1 kg. to 30 kg .; salt between 1 to 10 kg .; Butters and margarines for kneading between 1 to 20 kg .; yeast between 500 g to 20 kg .; other 500 g products to 10 kg .; gluten from 100 g to 10 kg; mono and diglycerides of acids food fats from 0.5 kg to 2 kg; 0.5 calcium carbonate kg to 2 kg; vegetable oil between 0.5 kg to 2 kg; xanthan gum between 0.3 kg to 2 kg; deactivated yeast between 0.3 kg to 1 kg; ascorbic acid between 0.05 kg to 0.5 kg; and complements enzymatic between 0.05 to 0.3 kg.
Es un primer objeto adicional de la presente invención un procedimiento de amasado de la masa anterior, caracterizado porque comprende una fase previa de amasado fino y elástico, y porque comprende: una primera fase en la que se añaden unas mantecas y margarinas, en una proporción de 0,150 kg a 0,700 kg por kilo de masa, y a dicha masa se le hacen de uno a seis pliegues, dejando la masa reposar por un espacio de tiempo de 15' después del último pliegue, una segunda fase en la que se lamina la masa y se cortan unos trozos de entre 80 y 100 g de masa, dejando reposar otros 30' la masa, una tercera fase en la que cuando los trozos cortados empiezan a fermentar, se enrollan dichos trozos cortados, dándoles la configuración que se desee, una cuarta fase en la que los trozos cortados de la tercera fase se dejan reposar otros 30 a 45' y se aplastan ligeramente, sin llegarlos a deformar, una quinta fase en la que se someten los trozos cortados a un proceso de color a 28ºC y a un 70% de humedad durante unos 30-45', y una sexta fase en que se congela el producto y se guarda en una cámara congeladora.It is a first additional object of the present invention a kneading process of the previous mass, characterized in that it comprises a previous phase of fine kneading and elastic, and because it comprises: a first phase in which they are added butters and margarines, in a proportion of 0,150 kg to 0,700 kg per kilo of dough, and that dough is made from one to six folds, letting the dough rest for a period of 15 'after last fold, a second phase in which the dough is rolled and cut some pieces of between 80 and 100 g of dough, letting stand another 30 'dough, a third phase in which when the pieces cut begin to ferment, said cut pieces are rolled, giving them the desired configuration, a fourth phase in which the cut pieces of the third phase are allowed to stand another 30 to 45 'and they crush slightly, without deforming them, a fifth phase in which the cut pieces are subjected to a color process at 28 ° C and at 70% humidity for about 30-45 ', and a sixth phase in which the product is frozen and stored in a freezer chamber
Es un segundo objeto adicional de la presente invención un procedimiento para la cocción del producto final del procedimiento de amasado anterior caracterizado porque se introduce el producto congelado, directamente a un horno con vapor a una temperatura de entre 180 a 220ºC durante un periodo de tiempo de entre 18' a 25'.It is a second additional object of the present invention a process for cooking the final product of the previous kneading procedure characterized in that it is introduced the frozen product, directly to a steam oven to a temperature between 180 to 220 ° C for a period of time of between 18 'to 25'.
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En una concreta realización, la masa de bollería contiene la siguiente receta:In a specific embodiment, the pastry dough It contains the following recipe:
Se parten las cantidades de proporciones basadas en 100 Kg. de harina, con una fuerza de 100 a 400 W.The proportional amounts are split based in 100 kg of flour, with a force of 100 to 400 W.
Así, la receta comprendería agua, en unas cantidades de entre 40 a 100 litros; azúcar en cantidades de entre 1 kg. a 30 kg.; sal de entre 1 a 10 kg.; mantecas y margarinas para el amasado entre 1 a 20 kg.; levadura entre 500 g a 20 kg.; otros productos (como aromas de mantequilla, aromas de vainilla, etc.,) de 500 g a 10 kg.; gluten de 100 g a 10 kg; mono y diglicéridos de ácidos grasos alimenticios de 0,5 kg a 2 kg; carbonato cálcico de ente 0,5 kg a 2 kg; aceite vegetal de entre 0,5 kg a 2 kg; goma xantana de ente 0,3 kg a 2 kg; levadura desactivada de entre 0,3 kg a 1 kg; ácido ascórbico de entre 0,05 kg a 0,5 kg y complementos enzimáticos de entre 0,05 a 0,3 kg.Thus, the recipe would include water, in some quantities of between 40 to 100 liters; sugar in quantities of between 1 kg to 30 kg .; salt between 1 to 10 kg .; Butters and margarines for kneaded between 1 to 20 kg .; yeast between 500 g to 20 kg .; others products (such as butter aromas, vanilla aromas, etc.) of 500 g to 10 kg .; gluten from 100 g to 10 kg; mono and diglycerides of food fatty acids from 0.5 kg to 2 kg; calcium carbonate 0.5 kg to 2 kg; vegetable oil between 0.5 kg to 2 kg; rubber Xanthan of 0.3 kg to 2 kg entity; deactivated yeast between 0.3 kg to 1 kg; ascorbic acid between 0.05 kg to 0.5 kg and supplements enzymatic between 0.05 to 0.3 kg.
Una composición concreta que ha dado resultados muy satisfactorios consistiría en:A concrete composition that has given results Very satisfactory would consist of:
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Una vez se obtiene una masa, a continuación se obtiene la masa final, con temperaturas de entre 20 y 23ºC sobre la que se ha de añadir:Once a dough is obtained, then it is it obtains the final mass, with temperatures between 20 and 23ºC over the to be added:
Aproximadamente, después de añadir el último grupo de elementos de la tabla, la harina estaría entre un 4% y un 8%.Approximately, after adding the last group of elements of the table, the flour would be between 4% and a 8%
Así, el procedimiento de amasado consistiría en lo siguiente. Básicamente, el amasado debe ser fino y elástico, para permitir que las condiciones de la masa se puedan mantener intactas hasta la fase de cocción.Thus, the kneading procedure would consist of the next. Basically, the kneading should be thin and elastic, to allow dough conditions to remain intact until the cooking phase.
A la masa que se le han añadido las mantecas y margarinas, en una proporción de 0,150 kg a 0,700 kg por kilo de masa, se le hacen tres pliegues, dejando la masa reposar por un espacio de tiempo de 15' después del último pliegue.To the dough that the butters and margarines, in a proportion of 0,150 kg to 0,700 kg per kilo of dough, three folds are made, leaving the dough to rest for a 15 'time after the last fold.
Una vez transcurrido dicho tiempo, se lamina la masa y se cortan triángulo (aunque podría realizarse con otra forma dependiendo del producto de bollería a producir) de entre 80 y 100 g de masa, dejando reposar otros 30' la masa.Once this time has elapsed, the mass and cut triangle (although it could be done in another way depending on the bakery product to be produced) between 80 and 100 g of dough, letting stand another 30 'dough.
Cuando el triángulo empieza a fermentar, se enrollan dichos triángulos, dándoles la configuración que se desee, por ejemplo, croissants y se aplastan los croissants.When the triangle begins to ferment, it roll up these triangles, giving them the desired configuration, For example, croissants and croissants are crushed.
Posteriormente, se dejan reposar otros 30-45' y se aplastan ligeramente, sin llegarlos a deformar.Subsequently, others are allowed to stand 30-45 'and they flatten slightly, without reaching them deform.
A continuación se somenten a un proceso de color a 28ºC y a un 70% de humedad durante unos 45' (si en lugar de croissants fueran napolitanas el periodo de tiempo sería de 30').Then they undergo a color process at 28 ° C and at 70% humidity for about 45 '(if instead of croissants were Neapolitan the time period would be 30 ').
Por último se congela el producto y se aplasta para que queden blandos y se guarda en una cámara congeladora.Finally the product is frozen and crushed so they are soft and stored in a freezer chamber.
Cuando se precisasen croissants o napolitanas, por ejemplo, se procedería de la siguiente manera.When croissants or Neapolitans were required, for example, it would proceed as follows.
En una primera fase se introduce el producto congelado, sin que exista una fase de descongelación, directamente a un horno con vapor a una temperatura de entre 180 a 220ºC durante un periodo de tiempo de entre 18' a 25'.In a first phase the product is introduced frozen, without a defrosting phase, directly to a steam oven at a temperature between 180 to 220 ° C for a period of time between 18 'to 25'.
Si el producto estuviera parcialmente descongelado el periodo de tiempo sería de entre 18 a 20'.If the product were partially thawed the time period would be between 18 to 20 '.
A continuación, se podría fermentar como los croissants o la bollería normal.Then it could be fermented like Croissants or normal pastries.
La presente invención describe una nueva masa de producto de bollería, procedimiento de amasado y procedimiento de cocción. Los ejemplos aquí mencionados no son limitativos de la presente invención, por ello podrá tener distintas aplicaciones y/o adaptaciones, todas ellas dentro del alcance de las siguientes reivindicaciones.The present invention describes a new mass of pastry product, kneading procedure and cooking. The examples mentioned here are not limiting the This invention may therefore have different applications and / or adaptations, all of them within the scope of the following claims.
Claims (9)
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- por cada 100 Kg. de harina, con una fuerza de 100 a 400 W,by every 100 kg of flour, with a force of 100 to 400 W,
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- agua, en unas cantidades de entre 40 a 100 litros;Water, in quantities of between 40 to 100 liters;
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- azúcar de entre 1 kg. a 30 kg.;sugar between 1 kg. to 30 kg .;
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- sal de entre 1 a 10 kg.;Get ouf of between 1 to 10 kg .;
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- mantecas y margarinas para el amasado entre 1 a 20 kg.;Butters and margarines for kneading between 1 to 20 kg .;
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- levadura entre 500 g a 20 kg.;yeast between 500 g to 20 kg .;
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- otros productos de 500 g a 10 kg.;others products from 500 g to 10 kg .;
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- gluten de 100 g a 10 kg;gluten from 100 g to 10 kg;
- --
- mono y diglicéridos de ácidos grasos alimenticios de 0,5 kg a 2 kg;monkey and food fatty acid diglycerides from 0.5 kg to 2 kg;
- --
- carbonato cálcico de ente 0,5 kg a 2 kg;calcium carbonate of entity 0.5 kg to 2 kg;
- --
- aceite vegetal de entre 0,5 kg a 2 kg;oil vegetable between 0.5 kg to 2 kg;
- --
- goma xantana de ente 0,3 kg a 2 kg;rubber Xanthan of 0.3 kg to 2 kg entity;
- --
- levadura desactivada de entre 0,3 kg a 1 kg;deactivated yeast between 0.3 kg to 1 kg;
- --
- ácido ascórbico de entre 0,05 kg a 0,5 kg; yacid ascorbic from 0.05 kg to 0.5 kg; Y
- --
- complementos enzimáticos de entre 0,05 a 0,3 kg.enzymatic supplements between 0.05 a 0.3 kg
- --
- Una primera fase en la que se añaden unas mantecas y margarinas, en una proporción de 0,150 kg a 0,700 kg por kilo de masa, y a dicha masa se le hacen de uno a seis pliegues, dejando la masa reposar por un espacio de tiempo de 15' después del último pliegue,A first phase in which some butter and margarines are added, in a ratio of 0,150 kg to 0,700 kg per kilo of mass, and to said mass they are made of one to six folds, leaving the dough to rest for a 15 'time frame after the last fold,
- --
- Una segunda fase en la que se lamina la masa y se cortan unos trozos de entre 80 y 100 g de masa, dejando reposar otros 30' la masa,A second phase in which the dough is laminated and some pieces of between 80 and 100 g of dough, letting stand another 30 'the mass,
- --
- Una tercera fase en la que cuando los trozos cortados empiezan a fermentar, se enrollan dichos trozos cortados, dándoles la configuración que se desee,A third phase in which when the cut pieces begin to ferment, said cut pieces are rolled, giving them the desired configuration,
- --
- Una cuarta fase en la que los trozos cortados de la tercera fase se dejan reposar otros 30 a 45' y se aplastan ligeramente, sin llegarlos a deformar,A fourth phase in which the cut pieces of the third phase are let stand another 30 to 45 'and crush slightly, without get them to warp,
- --
- Una quinta fase en la que se someten los trozos cortados a un proceso de color a 28ºC y a un 70% de humedad durante unos 30-45', yA fifth phase in which the cut pieces are subjected to a process of color at 28 ° C and 70% humidity for about 30-45 ', and
- --
- Una sexta fase en que se congela el producto y se guarda en una cámara congeladora.A sixth phase in which the product is frozen and stored in a chamber freezer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201030713A ES2345652B1 (en) | 2010-05-13 | 2010-05-13 | BAKERY PRODUCT MASS, Kneading Procedure and Cooking Procedure. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201030713A ES2345652B1 (en) | 2010-05-13 | 2010-05-13 | BAKERY PRODUCT MASS, Kneading Procedure and Cooking Procedure. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2345652A1 true ES2345652A1 (en) | 2010-09-28 |
| ES2345652B1 ES2345652B1 (en) | 2012-06-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| ES201030713A Expired - Fee Related ES2345652B1 (en) | 2010-05-13 | 2010-05-13 | BAKERY PRODUCT MASS, Kneading Procedure and Cooking Procedure. |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309577A (en) * | 2015-11-26 | 2016-02-10 | 福州市酵天下生物科技有限责任公司 | Fruit enzyme cake and preparing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2123231T3 (en) * | 1993-12-22 | 1999-01-01 | Unilever Nv | READY MASSES FOR BAKING. |
| WO2001078514A2 (en) * | 2000-04-14 | 2001-10-25 | The Pillsbury Company | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| US20010043978A1 (en) * | 2000-04-14 | 2001-11-22 | Gregg Moder | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
-
2010
- 2010-05-13 ES ES201030713A patent/ES2345652B1/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2123231T3 (en) * | 1993-12-22 | 1999-01-01 | Unilever Nv | READY MASSES FOR BAKING. |
| WO2001078514A2 (en) * | 2000-04-14 | 2001-10-25 | The Pillsbury Company | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| US20010043978A1 (en) * | 2000-04-14 | 2001-11-22 | Gregg Moder | Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309577A (en) * | 2015-11-26 | 2016-02-10 | 福州市酵天下生物科技有限责任公司 | Fruit enzyme cake and preparing method thereof |
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| Publication number | Publication date |
|---|---|
| ES2345652B1 (en) | 2012-06-11 |
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