FR2615360A1 - 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 - Google Patents

Abstract

The present invention relates to finished bakery and Viennese bread products. This method consists in cooking these products in two stages. These two stages are separated from each other by a cooling period which allows all the fermented doughs to be stored and then their cooking to be completed in situ or in another place. This invention will make it possible to reduce losses due to overmanufacturing of these products which are fresh and perishable as well as to prevent losses due to a lack of these products. Moreover the small amount of equipment which the application of this invention requires for bread and Viennese bread will make it possible to "test" new shop locations and equipment which is generally very expensive, at a small cost.

Description

par une période de réfrigération

qui permet de stocker et ensuite de terminer la cuisson de toutes les pates fermentées sur place ou dans un autre lieu. Cette invention permettra de réduire les pertes par excès de fabrication de ces produits qui sont frais et périssables de même que les pertes par manque de ces produits.En outre le matériel, très réduit, que requiert l'application de cette invention, pour le pain et la viennoiserie, permettra de "tester" les nouveaux emplacements de magasins et d'équipements généralement très coûteux, à peu de frais.The present invention relates to finished bakery and pastry products. This process consists of cooking these products in two stages. These two steps are separate from one another.

by a period of refrigeration

which allows you to store and then finish cooking all the fermented pasta on the spot or in another place. This invention will make it possible to reduce the losses by excess of manufacture of these products which are fresh and perishable as well as the losses by lack of these products. In addition the material, very reduced, which requires the application of this invention, for bread and pastries, will allow "testing" the new store locations and generally very expensive equipment, at low cost.

Traditionally, friends for breads and pastries, and generally all fermented doughs are cooked in one go as soon as fermentation has played its role.

The products are then made available to customers.

We also know several ways of preserving the dough by freezing - 40 centigrade then - 20 to - 18 centigrade (minus forty - minus twenty - minus eighteen degrees centigrade). However, it is often necessary, for each of them, to add emulsifying products of the type E 472 - 482 etc and to increase the quantities of ferments as well as the so-called "improving" and preservative products, for example propianate calcium.

The disadvantage of these two ways of manufacturing is, for the first not to know in advance the precise quantities that will be sold - for the second, to modify the traditional method and to carry out expensive operations of freezing and cons ration.

The object of the invention is to carry out an intermediate stage during the baking of bakery and pastry products, without altering the taste of these traditionally prepared products, neither the weight nor the shelf life of these products when 'they are finished.

For this purpose, all bakery and pastry doughs, which are traditionally fermented and prepared, and ready to bake, are baked in two fractions of time.

The first can last up to ninety (90) percent of the time required for each of these products, to perform - as soon as after cooling down in ambient air - a storage step at temperatures oscillating less ten degrees centigrade (-10) to zero degrees centigrade (0) depending on the items and this for a period of up to a week or so. The second fraction consists of resuming these items and finishing cooking immediately or shortly after, at suitable cooking degrees, that is to say between two hundred degrees centigrade (200) and two hundred eighty degrees centigrade (280) and adding after charging an injection of steam inside the cooking surface.

The advantages of this process make it possible to store these products and to dispose of them very quickly to serve customers. It also offers the advantage of being able to finish cooking in a place other than the original one. In addition, the loss of products produced by excess or the loss of revenue due to lack of these products can be significantly reduced.

Thus we will gain that these products are fresh and hot at all times in France and abroad.

Example: If it takes twenty minutes (20 ') to bake a traditional baguette at two hundred and twenty degrees centigrade; you can cook for the first time for about sixteen minutes - store by cooling this baguette from minus eight degrees centigrade to zero degrees centigrade (-8 to 0)) depending on whether you want to delay the end of cooking by eight days (8) to one day (1). We will finish cooking for about six minutes (6) by injecting steam into the oven.

It is the same for all the other articles or it is advisable to adapt to each cooking and storage material, as well as to the taste of the customers who demand this more or less long cooking.

Claims (5)

 - CLAIMS  J Baking process for bakery and pastry products, characterized in that it is carried out in two stages separated by a cooling time which allows storage on site or outside for a period of up to eight days.  the 2) Method according to claim n'l characterized in that during / refrigeration, the temperature is maintained from minus ten degrees centigrade (-10) to zero degrees centigrade (0) depending on the items to be stored. 3) Method according to claim 1 and claim 2 characterized in that the traditional breads are maintained during refrigeration at a temperature between minus eight degrees centigrade to zero degrees centigrade (-8 and 0) depending on the articles and the storage time desired refrigerated. 4) Method according to claim 1 and claim 2 characterized in that the so-called special breads made according to the recipes allowing the baking after fermentation feels maintained at a temperature between minus ten degrees centigrade and zero degrees centigrade (-10 and 0 ') according items and desired refrigerated storage time. 5) Process according to revendicaticn 1 and claim 2 characterized in that the croissants type pastries, chocolate rolls, milk rolls, sandwich breads, brioches, made according to the recipes for cooking after fermentation scnt maintained during cooling at a temperature between minus ten degrees centigrade and zero degrees centigrade (-10 and 0) depending on the items and the desired refrigerated storage time.