FR2669190A1 - Fancy (decorated) bread - Google Patents

Fancy (decorated) bread Download PDF

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Publication number
FR2669190A1
FR2669190A1 FR9014393A FR9014393A FR2669190A1 FR 2669190 A1 FR2669190 A1 FR 2669190A1 FR 9014393 A FR9014393 A FR 9014393A FR 9014393 A FR9014393 A FR 9014393A FR 2669190 A1 FR2669190 A1 FR 2669190A1
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FR
France
Prior art keywords
dough
bread
filling
decoration
fancy
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
FR9014393A
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French (fr)
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FR2669190B1 (en
Inventor
Fieurgant Dominique
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Individual
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Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to FR9014393A priority Critical patent/FR2669190B1/en
Publication of FR2669190A1 publication Critical patent/FR2669190A1/en
Application granted granted Critical
Publication of FR2669190B1 publication Critical patent/FR2669190B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking

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

Abstract

The invention relates to the manufacture of food products based on fancy bread, which consists in including a decoration in the ready-to-cook dough, during manufacture, the decoration being in a cavity made after incision in the dough. The decoration is composed of fat and other ingredients. The dough is composed of the usual elements. Cooking takes place according to the usual bakery standards.

Description

DESBROPOQ
La présente invention concerne un nouveau procédé de fabrication alimentaire à base de pâte à pain en lui incluant en cours de fabrication une garniture qui cuit avec celui-ci formant un tout et commercialisable en l'état.DESBROPOQ
The present invention relates to a new food manufacturing process based on bread dough by including during manufacture a filling which cooks with it forming a whole and which can be marketed as it is.

La préparation du pain se réalise selon le procédé classique, à base de farine blanche ou autre, de sel, de levure ou autre ferment, d'eau, c'est à dire tous les éléments habituellement utilisés dans la fabrication du pain pouvant rencontrer certaines variantes. The preparation of the bread is carried out according to the conventional process, based on white or other flour, salt, yeast or other ferment, water, that is to say all the elements usually used in the production of bread which may meet certain variants.

Une fois la pâte levée et prête à cuire, il doit être fait dans la masse une ou plusieurs incisions, selon l'importance de la pâte. Les incisions doivent etre assez profonde, afin de pouvoir l'ouvrir en formant une cavité dans laquelle il est ajouté une garniture dont la consistance peut varier selon les professionnels et qui doit être assez homogéne pour ne pas couler à la cuisson. La composition de cette garniture doit comporter matiere grasse et n'importe quels ingredients sans modifier le resultat final. Un mode de réalisation préférentiel peut consister dans l'incorporation des produits suivants : matiéres grasses, fromage, oignons et lardons de porc fumés.Once the dough has risen and is ready to cook, one or more incisions should be made in the mass, depending on the size of the dough. The incisions must be deep enough, in order to be able to open it by forming a cavity in which a filling is added, the consistency of which can vary according to the professionals and which must be homogeneous enough not to flow during cooking. The composition of this filling must contain fat and any ingredients without modifying the final result. A preferred embodiment may consist of the incorporation of the following products: fatty substances, cheese, onions and smoked pork bacon.

La forme du pain garni n'est pas definie, ni son poids et peut varier sans problème.The shape of the topped bread is not defined, nor its weight and can vary without problem.

Lors de la cuisson, la masse de pain sétale et la garniture la recouvre presqu'entiérement formant un tout homogéne. During baking, the mass of setal bread and the filling almost completely covers it, forming a homogeneous whole.

La cuisson se fait selon les méthodes utilisées habituellement dans la cuisson du pain et dans des temps identiques aux cuissons traditionnelles compte tenu des formes et des masses.  Baking is done according to the methods usually used in baking bread and in times identical to traditional baking, given the shapes and masses.

Claims (2)

R E V E N D I C A T I O N SR E V E N D I C A T I O N S 1- Nouvelle technique de fabrication alimentaire à base de pâte à pain qui consiste à inclure en cours de fabrication une garniture caractérisée en ce que dans la pâte levée et prête à cuire, on opére au moins une incision assez profonde de façon à former une cavité dans laquelle est introduite la garniture qui contient, outre les ingrédients de garniture, de la matière grasse; la cuisson de l'ensemble étant assurée de façon classique. 1- New food-making technique based on bread dough which consists in including during filling a filling characterized in that in the leavened dough and ready to bake, at least one fairly deep incision is made so as to form a cavity into which is introduced the filling which contains, in addition to the filling ingredients, fat; the cooking of the assembly being ensured in a conventional manner. 2- Procédé selon la revendication nunéro un caractérisée en ce que plusieurs incisions peuvent etre effectuées dans la pâte.  2- A method according to claim number one characterized in that several incisions can be made in the dough.
FR9014393A 1990-11-15 1990-11-15 FILLED BREAD. Expired - Lifetime FR2669190B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9014393A FR2669190B1 (en) 1990-11-15 1990-11-15 FILLED BREAD.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9014393A FR2669190B1 (en) 1990-11-15 1990-11-15 FILLED BREAD.

Publications (2)

Publication Number Publication Date
FR2669190A1 true FR2669190A1 (en) 1992-05-22
FR2669190B1 FR2669190B1 (en) 1993-12-17

Family

ID=9402347

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9014393A Expired - Lifetime FR2669190B1 (en) 1990-11-15 1990-11-15 FILLED BREAD.

Country Status (1)

Country Link
FR (1) FR2669190B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0900527A2 (en) * 1997-09-05 1999-03-10 FAS International S.p.A. Filled bread roll
FR2790916A1 (en) * 1999-03-15 2000-09-22 Michel Lelievre Nut-cheese bread made from a dough obtained by mixing wheat flour, rye flour, chopped dried fruit, grated cheese, yeast or leavening agent and water
WO2004039163A1 (en) * 2002-11-01 2004-05-13 Nestec S.A. Scored savory dough with toppings or fillings

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4020184A (en) * 1976-01-02 1977-04-26 Chesner Jack B Method of making pizza bread analog

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4020184A (en) * 1976-01-02 1977-04-26 Chesner Jack B Method of making pizza bread analog

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0900527A2 (en) * 1997-09-05 1999-03-10 FAS International S.p.A. Filled bread roll
EP0900527A3 (en) * 1997-09-05 1999-04-28 FAS International S.p.A. Filled bread roll
FR2790916A1 (en) * 1999-03-15 2000-09-22 Michel Lelievre Nut-cheese bread made from a dough obtained by mixing wheat flour, rye flour, chopped dried fruit, grated cheese, yeast or leavening agent and water
WO2004039163A1 (en) * 2002-11-01 2004-05-13 Nestec S.A. Scored savory dough with toppings or fillings
US6942885B2 (en) 2002-11-01 2005-09-13 Nestec S.A. Scored savory dough with toppings or fillings

Also Published As

Publication number Publication date
FR2669190B1 (en) 1993-12-17

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