FR2686775A1 - Method for manufacturing a viennese bread product and product obtained - Google Patents
Method for manufacturing a viennese bread product and product obtained Download PDFInfo
- Publication number
- FR2686775A1 FR2686775A1 FR9201220A FR9201220A FR2686775A1 FR 2686775 A1 FR2686775 A1 FR 2686775A1 FR 9201220 A FR9201220 A FR 9201220A FR 9201220 A FR9201220 A FR 9201220A FR 2686775 A1 FR2686775 A1 FR 2686775A1
- Authority
- FR
- France
- Prior art keywords
- patons
- manufacturing
- pastry
- dough
- strips
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000012180 bread and bread product Nutrition 0.000 title abstract 2
- 235000012830 plain croissants Nutrition 0.000 claims abstract description 19
- 238000004898 kneading Methods 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 235000014121 butter Nutrition 0.000 claims abstract description 5
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 230000000284 resting effect Effects 0.000 claims abstract description 3
- 235000014594 pastries Nutrition 0.000 claims description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 4
- 239000001506 calcium phosphate Substances 0.000 claims description 4
- 229910000150 monocalcium phosphate Inorganic materials 0.000 claims description 4
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 4
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 claims description 3
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 3
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 239000008347 soybean phospholipid Substances 0.000 claims description 3
- 238000005496 tempering Methods 0.000 claims 1
- 238000007710 freezing Methods 0.000 abstract 2
- 230000008014 freezing Effects 0.000 abstract 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
La présente invention vise la fabrication de viennoiseries telles que des croissants. The present invention relates to the manufacture of pastries such as croissants.
La fabrication des croissants s'opère généralement de la façon suivante
On procède, en premier, à la détrempe, c'està-dire, qu'on mélange de la farine avec de l'eau, du sucre, du sel et de la levure, puis à un pétrissage lent de manière à obtenir une pâte homogène, ce pétrissage lent étant de l'ordre de cinq minutes et étant suivi d'un pétrissage plus rapide durant un laps de temps d'environ cinq minutes.The production of croissants is generally carried out as follows
We proceed, first, to the tempera, that is to say, that we mix flour with water, sugar, salt and yeast, then a slow kneading so as to obtain a dough homogeneous, this slow kneading being of the order of five minutes and being followed by a faster kneading during a lapse of time of approximately five minutes.
La pâte, ainsi obtenue, est laissée reposée afin qu'elle refroidisse pendant environ deux heures et demi. The dough thus obtained is left to stand so that it cools for approximately two and a half hours.
La pâte, après refroidissement, est fractionnée et on ajoute du beurre, ladite pâte étant travaillée pour obtenir une pâte feuilletée, c'est-à-dire, qu'elle est roulée, pliée, repliée plusieurs fois. The dough, after cooling, is fractionated and butter is added, said dough being worked to obtain a puff pastry, that is to say, it is rolled, folded, folded several times.
La pâte, ainsi obtenue, est découpée en bandes qui sont roulées pour obtenir des patons affectant la forme des croissants, ceux-ci étant laissés reposés pendant environ deux heures et demi de manière, par fermentation, à obtenir un gonflement. The dough, thus obtained, is cut into strips which are rolled to obtain patons affecting the shape of the croissants, these being left to rest for approximately two and a half hours so as to, by fermentation, to obtain swelling.
Enfin, on procède à la cuisson qui dure approximativement vingt minutes. Finally, we proceed to cooking which lasts approximately twenty minutes.
On conçoit que cette manière de procéder est très longue et très coûteuse et qu'elle ne peut être mise en oeuvre que par des professionnels. It is understood that this way of proceeding is very long and very expensive and that it can only be implemented by professionals.
On a immaginé de réaliser des pâtes à croissant qu'il suffit de mettre au four. Toutefois, ces produits doivent être conservés à une température uniforme de l'ordre de 5"C, la durée de conservation de la pâte étant faible et le produit obtenu, après cuisson, étant peu savou reux
L'un des buts de la présente invention est de réaliser une viennoiserie telle qu'un croissant susceptible d'être congelé ou surgelé avant la cuisson et qui, au cours de la cuisson, se développe comme un produit réalisé suivant le procédé traditionnel, les croissants ainsi obtenus ayant la saveur de ceux réalisés par le procédé classique.We have imagined making croissant doughs that you just have to put in the oven. However, these products must be stored at a uniform temperature of the order of 5 "C, the shelf life of the dough being short and the product obtained, after cooking, being not very tasty.
One of the aims of the present invention is to produce a pastry such as a croissant capable of being frozen or deep-frozen before cooking and which, during cooking, develops like a product produced according to the traditional process, croissants thus obtained having the flavor of those produced by the conventional process.
L'invention vise un procédé de fabrication d'une viennoiserie telle qu'un croissant, dans lequel on procède à une détrempe consistant à mélanger de la farine, de l'eau, du sucre, une levure, et à un pétrissage lent, suivi d'un pétrissage rapide, d'une repose de la pâte, d'un fractionnement de celle-ci au cours duquel on ajoute un produit gras tel que du beurre, d'un travail de la pâte et d'un découpage en bandes de celle-ci, bandes qui sont roulées pour obtenir des patons affectant la forme des croissants, ledit procédé étant caractérisé en ce qu'il consiste à ajouter, lors de la détrempe des émulsifiants, puis après le pétrissage lent, à ajouter du sel et des produits engendrant un dégagement de gaz carbonique très rapidement et uniquement à partir d'une température correspondant à la cuisson et après avoir roulées les bandes pour obtenir les patons affectant la forme des croissants et à congeler ou surgeler lesdits patons. The invention relates to a process for manufacturing a pastry such as a croissant, in which a tempera is carried out consisting of mixing flour, water, sugar, yeast, and slow kneading, followed rapid kneading, resting the dough, splitting it during which a fatty product such as butter is added, working the dough and cutting it into strips of the latter, strips which are rolled to obtain patons affecting the shape of the crescents, said process being characterized in that it consists in adding, during the soaking of the emulsifiers, then after slow kneading, adding salt and products generating a release of carbon dioxide very quickly and only from a temperature corresponding to cooking and after having rolled the strips to obtain the patons affecting the shape of the croissants and to freeze or deep-freeze said patons.
Grâce au procédé, selon l'invention, il suffit de mettre directement dans un four chaud les patons congelés ou surgelés pour obtenir après un temps de cuisson de l'ordre de vingt minutes des croissants très savoureux et dont la qualité est égale aux croissants traditionnels. Thanks to the process according to the invention, it suffices to place the frozen or frozen patons directly in a hot oven to obtain, after a cooking time of the order of twenty minutes, very tasty croissants whose quality is equal to traditional croissants .
L'invention vise également à titre de produits industriels nouveaux des patons congelés ou surgelés obtenus selon le procédé ci-dessus défini. The invention also relates, as new industrial products, to frozen or deep-frozen patons obtained according to the process defined above.
L'invention vise encore, à titre de produits industriels nouveaux, des croissants obtenus après cuisson des patons réalisés selon le procédé ci-dessus défini. The invention also relates, as new industrial products, to croissants obtained after cooking the patons produced according to the process defined above.
L'invention va maintenant être décrite avec plus de détails en se référant à un mode de mise en oeuvre particulier donné à titre d'exemple seulement. The invention will now be described in more detail with reference to a particular embodiment given by way of example only.
On commence par mélanger dans un pétrin, d'une manière traditionnelle de la farine, de l'eau, du sucre et de la levure et on ajoute en poids de la farine
0,3% de lécithine de soja
0,2% de mono et diglycérides d'acides gras
0,2% de data esthers.We start by mixing in a kneader, in a traditional way flour, water, sugar and yeast and we add flour by weight
0.3% soy lecithin
0.2% mono and diglycerides of fatty acids
0.2% of data esthers.
On procède ensuite à un pétrissage lent pendant une durée de l'ordre de quinze minutes. Then a slow kneading is carried out for a period of the order of fifteen minutes.
On ajoute ensuite le sel et en poids de la farine
0,6% de phosphate monocalcique anhydre
0,5% de bicarbonate de soude encapsulé et on procède à un pétrissage rapide durant cinq minutes environ afin d'obtenir une pâte ayant une température comprise entre 250C et 320C.Then add the salt and by weight of the flour
0.6% anhydrous monocalcium phosphate
0.5% of encapsulated baking soda and a quick kneading is carried out for about five minutes in order to obtain a dough having a temperature between 250C and 320C.
La pâte, ainsi obtenue, est laissée reposée environ deux heures et demi à une température comprise entre 00C et 70C de manière à ce qu'elle refroidisse, puis est fractionnée et on ajoute de la manière traditionnelle un corps gras tel que de la margarine ou du beurre. The dough, thus obtained, is left to stand for about two and a half hours at a temperature between 00C and 70C so that it cools, then is fractionated and a fatty substance such as margarine or is added in the traditional way. butter.
La pâte est alors travaillée pour réaliser une pâte feuilletée, c'est-à-dire, qu'elle est roulée, repliée, puis reroulée et pliée à nouveau. The dough is then worked to make a puff pastry, that is to say, it is rolled, folded, then rolled up and folded again.
Enfin, la pâte est découpée en bande, les bandes étant roulées pour obtenir des patons affectant la forme des croissants. Les patons sont ensuite congelés ou surgelés. Finally, the dough is cut into strips, the strips being rolled to obtain patons affecting the shape of the croissants. The patons are then frozen or deep-frozen.
Les patons peuvent être maintenus au froid durant une longue période. Patons can be kept cold for a long time.
Les patons peuvent directement encore congelés ou surgelés être cuits dans un four. The patons can directly still frozen or deep-frozen be baked in an oven.
Durant la cuisson, l'encapsulage du bicarbonate se dissout sous l'effet de la chaleur et, en combinaison avec le phosphate monocalcique anhydre, il se produit un dégagement très rapide de gaz carbonique qui permet au paton de gonfler pour former un croissant bien aéré et croustillant. During cooking, the encapsulation of the bicarbonate dissolves under the effect of heat and, in combination with anhydrous monocalcium phosphate, a very rapid release of carbon dioxide occurs which allows the paton to swell to form a well-ventilated crescent. and crisp.
On conçoit que le procédé, selon l'invention, permet, d'une part, de réduire le temps de préparation des croissants et, d'autre part, de conserver des patons congelés ou surgelés qui peuvent, après la cuisson, être directement consommables. It is understood that the method according to the invention allows, on the one hand, to reduce the time of preparation of the croissants and, on the other hand, to keep frozen or deep-frozen patons which can, after cooking, be directly consumable .
De tels patons peuvent être vendus congelés et conservés dans des congélateurs et, par conséquent, ont un grand intérêt pour les collectivités, les grandes surfaces, les hôtels etc.. Such patons can be sold frozen and stored in freezers and, therefore, are of great interest for communities, supermarkets, hotels, etc.
Bien entendu, l'invention n'est pas limitée au mode de mise en oeuvre qui vient d'être décrit, on peut y apporter des modifications sans sortir pour cela du cadre de l'invention. Of course, the invention is not limited to the mode of implementation which has just been described, modifications can be made to it without departing from the scope of the invention.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9201220A FR2686775A1 (en) | 1992-02-04 | 1992-02-04 | Method for manufacturing a viennese bread product and product obtained |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9201220A FR2686775A1 (en) | 1992-02-04 | 1992-02-04 | Method for manufacturing a viennese bread product and product obtained |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2686775A1 true FR2686775A1 (en) | 1993-08-06 |
Family
ID=9426301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9201220A Pending FR2686775A1 (en) | 1992-02-04 | 1992-02-04 | Method for manufacturing a viennese bread product and product obtained |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2686775A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3542636A1 (en) * | 2018-03-21 | 2019-09-25 | DMK Deutsches Milchkontor GmbH | Industry butter with high hardness and baked products prepared using the same (i) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3250626A (en) * | 1963-08-26 | 1966-05-10 | Ray J Thelen | Cooked, chemically-leavened food laminates |
| GB1178955A (en) * | 1968-03-27 | 1970-01-28 | John F Schaible | Improvements in or relating to methods of preparing Pastry |
| US4741908A (en) * | 1985-08-01 | 1988-05-03 | Oscar Mayer | Enrobed food products and method of manufacture |
-
1992
- 1992-02-04 FR FR9201220A patent/FR2686775A1/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3250626A (en) * | 1963-08-26 | 1966-05-10 | Ray J Thelen | Cooked, chemically-leavened food laminates |
| GB1178955A (en) * | 1968-03-27 | 1970-01-28 | John F Schaible | Improvements in or relating to methods of preparing Pastry |
| US4741908A (en) * | 1985-08-01 | 1988-05-03 | Oscar Mayer | Enrobed food products and method of manufacture |
Non-Patent Citations (1)
| Title |
|---|
| CHEMICAL ABSTRACTS, vol. 91, no. 11, 10 Septembre 1979, Columbus, Ohio, US; abstract no. 89911x, UEKE, JUNZO 'Cream puff shell premix' page 635 ; * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3542636A1 (en) * | 2018-03-21 | 2019-09-25 | DMK Deutsches Milchkontor GmbH | Industry butter with high hardness and baked products prepared using the same (i) |
| CN110292057A (en) * | 2018-03-21 | 2019-10-01 | Dmk德意志牛奶股份有限公司 | The industrial butter that hardness improves and the bakery product thus produced |
| CN110292057B (en) * | 2018-03-21 | 2024-05-28 | Dmk德意志牛奶股份有限公司 | Industrial butter with improved hardness and baked food produced thereby |
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