FR2648015A1 - Method for preparing bakery (pastry) products of the galette (round flat cake made of puff pastry) type, and products obtained by this method - Google Patents

Abstract

According to the method, a dough is obtained by mixing, in the dry state and in appropriate proportions, flour and potato starch, then by kneading this mixture with water after the addition of salt. The dough is then turned and rolled (puffed) by incorporating butter, then cut up into galettes and cooked in the oven. The method according to the invention allows galettes to be obtained with an original and pleasant taste.

Description

 The invention relates to a process for the preparation of a bakery-pastry product and, more particularly, to a process for the preparation of such a product in the form of a savory pancake intended to be consumed at the start or during a meal.

 The inventor indeed proposes to produce a bakery-pastry product which, although of simple preparation, is of a pleasant and original flavor and presents good nutritive qualities.

 According to the invention, the preparation process comprises the production of a dough which is then detailed, then baked in the oven, and it is characterized in that said dough is obtained from a mixture of flour and apple starch earthen.

 More particularly, the mixture of flour and potato starch is made dry, then is kneaded with water, after incorporating salt, to give the dough. This advantageously undergoes a lamination operation before being detailed, for example in the form of patties, then undergoing the cooking.

 It should be noted that, preferably, the flour mixed with the potato starch will be wheat flour.

 To clearly understand the manufacturing process according to the invention, a preferred form of implementation will be described below, by way of example without limitation.

 According to the invention, two kilos of wheat flour and one kilo of potato starch are dry mixed, then 60 grams of salt are incorporated and kneaded with 2.5 liters of water.

 The dough thus obtained is then left to stand for approximately one hour, then 2.750 kilos of butter is incorporated therein to form the puff pastry, that being carried out by making two double turns, leaving to rest for approximately one hour, then again carrying out two double towers.

 The product thus obtained is then detailed into patties with a unit weight of approximately 70 grams, which are then browned in egg yolk and striped.

 The pancakes thus produced are left to stand for approximately one hour in a cold room, and finally the cooking is carried out in the oven at approximately 2300 ° C. for a quarter of an hour.

 We thus obtain pancakes with a pleasant and original taste.

 It will be understood that the above description has been given only by way of example, without limitation, and that additions or modifications of detail could be made without departing from the scope of the invention determined by the appended claims.

Claims (5)

CLAIMS.  1. Process for the preparation of a bakery-pastry product, characterized by incorporating potato starch into flour to make a dough which is then detailed into patties, then baked.  2. Method according to claim 1, characterized in that the mixture of flour and potato starch is carried out dry, the product thus mixed being kneaded with water after incorporation of salt.  3. Method according to claim 1 or claim 2, characterized in that the flour used is wheat flour.  4. Method according to any one of claims 1 to 3, characterized in that said dough based on flour and potato starch undergoes, before being detailed, a puff pastry after incorporating butter.  5. A bakery-pastry product in the form of a pancake obtained by the implementation of the method according to any one of claims 1 to 4, characterized in that its dough comprises a mixture of flour and potato starch. .