FR2669190A1 - Fancy (decorated) bread - Google Patents
Fancy (decorated) bread Download PDFInfo
- 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
- Authority
- 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
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
- 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
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)
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)
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)
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 |
-
1990
- 1990-11-15 FR FR9014393A patent/FR2669190B1/en not_active Expired - Lifetime
Patent Citations (1)
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)
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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