FR2552976A1 - PASTRY - Google Patents

PASTRY Download PDF

Info

Publication number
FR2552976A1
FR2552976A1 FR8400322A FR8400322A FR2552976A1 FR 2552976 A1 FR2552976 A1 FR 2552976A1 FR 8400322 A FR8400322 A FR 8400322A FR 8400322 A FR8400322 A FR 8400322A FR 2552976 A1 FR2552976 A1 FR 2552976A1
Authority
FR
France
Prior art keywords
breadcrumbs
crumbs
dough
weight
cake
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.)
Granted
Application number
FR8400322A
Other languages
French (fr)
Other versions
FR2552976B3 (en
Inventor
Heyo Eiben
Jurgen Knoke
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
OETKER TIEFKUEHLKOST
Original Assignee
OETKER TIEFKUEHLKOST
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by OETKER TIEFKUEHLKOST filed Critical OETKER TIEFKUEHLKOST
Publication of FR2552976A1 publication Critical patent/FR2552976A1/en
Application granted granted Critical
Publication of FR2552976B3 publication Critical patent/FR2552976B3/en
Expired legal-status Critical Current

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
    • A21D17/00—Refreshing bakery products or recycling bakery products
    • A21D17/002—Recycling, e.g. for use in baking or for animal consumption

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Sustainable Development (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'INVENTION CONCERNE UNE PATE BRISEE DONT LA CONSISTANCE EST NOTABLEMENT AMELIOREE, RELATIVEMENT AUX PATES BRISEES ANTERIEURES, PAR ADDITION DE CHAPELURE D'UNE GRANULOMETRIE PRESCRITE, A UN MOMENT PREDETERMINE LORS DE LA FABRICATION DE LA PATE.THE INVENTION CONCERNS A BROKEN DOUGH THE CONSISTENCY OF WHICH IS NOTABLY IMPROVED, WITH RESPECT TO THE PREVIOUS BROKEN PASTES, BY ADDITION OF CRUMBS OF A PRESCRIBED SIZE, AT A PREDETERMINED TIME DURING THE MANUFACTURE OF THE PASTA.

Description

La pâte brisée, comme son nom l'indique déjà, doit présenter après laShortcrust pastry, as the name already suggests, must present after the

cuisson une consistance croustillante et friable La pâte brisée usuelle jusqu'ici avait tendance à ne pas bien cuire à coeur, spécialement dans le cas o elle présentait des garnitures ou remplissages qui ne nécessitent qu'un court temps de fermentation Il est connu que la pâte brisée utilisée jusqu'ici en cuisine ou en pâtisserie n'acquiert la consistance voulue qu'au bout  baking a crispy and crumbly consistency The shortcrust pastry which has been customary until now tended not to cook thoroughly, especially in the case where it had fillings or fillings which require only a short fermentation time It is known that the dough broken used until now in cooking or baking only acquires the desired consistency at the end

d'un temps de fermentation long, par exemple en particulier 10 dans le cas des pâtés.  a long fermentation time, for example in particular in the case of pâtés.

Les inconvénients indiqués sont éliminés par le  The disadvantages indicated are eliminated by the

procédé selon l'invention.process according to the invention.

En effet, de façon surprenante, on a trouvé que l'on peut préparer une pâte brisée répondant aux exigences 15 si l'on ajoute à la pâte crue, selon qu'il s'agit d'une pâte salée ou sucrée, de la chapelure ou des miettes de gâteau d'une grosseur de 1 à 4 mm, et plus précisément à un moment prescrit qui se situe, de préférence, avant  Surprisingly, it has been found that a shortcrust pastry that meets the requirements can be prepared if we add to the raw dough, depending on whether it is a salty or sweet dough, breadcrumbs or cake crumbs with a thickness of 1 to 4 mm, and more precisely at a prescribed time which is preferably before

l'addition d'eau à la pâte.adding water to the dough.

Le moment de l'addition des miettes à l'eau ne joue aucun rôle si la chapelure ou les miettes de gâteau  The timing of adding the crumbs to the water does not matter if the breadcrumbs or cake crumbs

ont été graissées à l'huile.have been greased with oil.

Par les mesures indiquées, le processus de cuisson est abrégé notablement, on n'a plus de produits 25 de pâte brisée inachevés et spongieux et, en outre, on obtient aussi une consistance agréable du produit final,  By the measures indicated, the cooking process is considerably shortened, there are no more unfinished and spongy shortcrust pastry products and, in addition, a pleasant consistency of the final product is also obtained.

en comparaison des produits connus.compared to known products.

La pâte selon l'invention peut s'utiliser pour tous les produits de pâte brisée et dans le cas des pro30 duits dits "piquants" comme la tarte à l'oignon, la quiche, et analogues, il est apparu que la précuisson nécessaire antérieurement lors de leur préparation n'est plus nécessaire car par l'addition des miettes décrites, il est garanti que les produits cuisent bien à coeur. 35 Exemple farine 45 parties en poids eau 10 parties en poids constituant aromatisant 2 parties en poids chapelure tamisée à 3 mm 18 parties en poids graisse 25 parties en poids La proportion de chapelure ou de miettes de  The dough according to the invention can be used for all shortcrust pastry products and in the case of so-called "spicy" products such as onion pie, quiche, and the like, it has appeared that the precooking previously necessary during their preparation is no longer necessary because by the addition of the crumbs described, it is guaranteed that the products cook thoroughly. 35 Example flour 45 parts by weight water 10 parts by weight flavoring component 2 parts by weight breadcrumbs sifted to 3 mm 18 parts by weight fat 25 parts by weight The proportion of breadcrumbs or crumbs

gâteau dans le produit final est de 5 % à 50 % en poids.  cake in the final product is 5% to 50% by weight.

A la chapelure ou aux miettes de gâteau peuvent  Breadcrumbs or crumbs can

être mélangés des condiments et des aromates.  be mixed with condiments and spices.

Claims (1)

_ R E V E N D I C A T I O N S 1 Pâte brisée caractérisée en ce que le mélange de pâte est additionné, à un moment prédéterminé, de chapelure ou de miettes de gâteau d'une grosseur de grain de 1 à 4 mm. 2 Pâte selon la revendication 1, caractérisée en ce que la proportion de chapelure ou de miettes de gâteau dans le produit final est de 5 à 50 % en poids. 3 Pâte selon l'une quelconque des revendications 10 1 et 2, caractérisée en ce que la chapelure ou les miettes de gâteau utilisées sont arrosées ou graissées d'huile. 4 Pâte selon l'une quelconque des revendications_ R E V E N D I C A T I O N S 1 Shortcrust pastry characterized in that the dough mixture is added, at a predetermined time, with breadcrumbs or cake crumbs with a grain size of 1 to 4 mm. 2 Dough according to claim 1, characterized in that the proportion of breadcrumbs or cake crumbs in the final product is 5 to 50% by weight. 3 A dough according to any one of claims 10 1 and 2, characterized in that the breadcrumbs or the crumbs used are sprinkled or greased with oil. 4 A paste according to any one of the claims 1 à 3, caractérisée en ce qu'à la chapelure ou aux miettes de gâteau sont incorporés des condiments et des aromates. 15  1 to 3, characterized in that in the breadcrumbs or in the cake crumbs are incorporated condiments and spices. 15
FR8400322A 1983-10-05 1984-01-09 PASTRY Expired FR2552976B3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19833336175 DE3336175A1 (en) 1983-10-05 1983-10-05 SHORTCRUST

Publications (2)

Publication Number Publication Date
FR2552976A1 true FR2552976A1 (en) 1985-04-12
FR2552976B3 FR2552976B3 (en) 1985-12-13

Family

ID=6211028

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8400322A Expired FR2552976B3 (en) 1983-10-05 1984-01-09 PASTRY

Country Status (9)

Country Link
AT (1) AT379936B (en)
BE (1) BE898362A (en)
CH (1) CH655832A5 (en)
DE (1) DE3336175A1 (en)
FR (1) FR2552976B3 (en)
GB (1) GB2147790B (en)
IT (1) IT1212997B (en)
LU (1) LU85121A1 (en)
NL (1) NL8303839A (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8527622D0 (en) * 1985-11-08 1985-12-11 Al Bazzaz S J Food product
DE19646752C1 (en) * 1996-11-01 1997-11-13 Marion Thiele Process and assembly to make one-trip plate or bowl
WO2016049046A1 (en) * 2014-09-24 2016-03-31 Schwan's Global Supply Chain, Inc. Food product having crunchy texture
BE1027645B1 (en) * 2019-10-11 2021-05-10 Destrooper Olivier Nv A PROCESS FOR THE MANUFACTURE OF A WAFFLE AND THE WAFFLE ITSELF

Also Published As

Publication number Publication date
CH655832A5 (en) 1986-05-30
GB8328791D0 (en) 1983-11-30
BE898362A (en) 1984-03-30
GB2147790B (en) 1987-01-07
GB2147790A (en) 1985-05-22
LU85121A1 (en) 1984-04-02
ATA377483A (en) 1985-08-15
DE3336175A1 (en) 1985-04-25
IT8368168A0 (en) 1983-11-09
IT1212997B (en) 1989-12-07
FR2552976B3 (en) 1985-12-13
AT379936B (en) 1986-03-10
NL8303839A (en) 1985-05-01

Similar Documents

Publication Publication Date Title
DE29815564U1 (en) Gingerbread cakes
JPH11299435A (en) Composition for emulsion stabilizer and foods
FR2552976A1 (en) PASTRY
US3787588A (en) Method of making snack food
JPS605246B2 (en) Bakery processes and products
JP3772934B2 (en) How to make fried rice cake
EP0642737A1 (en) Bread without gluten and process of preparation
US2687960A (en) Method of making a prepared sweet potato flour mix and product
US3934052A (en) Method for manufacturing pastry
FR2784544A1 (en) COMPOSITION AND METHOD FOR SAVING EGGS OR IMPROVING THE APPEARANCE OF A PASTRY ARTICLE
JPH0838028A (en) Premix for baked cake, baked cake using the same premix and its production
JP3168547B2 (en) Mix for potato dough, method for producing potato dough, and fried food using potato dough
WO2000021375A1 (en) Method and composition for replacing part of whole liquid eggs in a bakery product with a composition comprising a powder egg white or the like
RU2073441C1 (en) Composition for cake "bal tsvetov"
RU2081591C1 (en) Composition for cake "ocharovaniye"
KR0127521B1 (en) Water-soluble flavouring oil using pepper seed oil and its method of manufacture
EP0059993B1 (en) Fruit bread having a decorated top, a method for producing said fruit bread as well as a masking cream for use in said method
DE2415861A1 (en) Soya protein food additive - used to replace carbohydrate content of foods
RU2240693C2 (en) Composition for producing of laminated biscuit
RU2034479C1 (en) Nut wafer preparing method
RU2216176C2 (en) Multilayer cake "nevsky"
RU2073448C1 (en) Composition for sweet biscuit "pshenichnoye"
JPS63291549A (en) Preparation of batter paste
RU2125378C1 (en) Composition for filler of wafers "kolokolchik"
RU2040183C1 (en) Composition for water producing

Legal Events

Date Code Title Description
ST Notification of lapse