FR2693990A1 - Pastry preservation and display method - comprises wrapping pastry in thermo-clinging filter paper which on heating to correct temperature turns bronze colour - Google Patents

Abstract

The croissant etc. is wrapped in a film of thermo-clinging filter paper whose colour becomes bronzed with heat. The film has a weight of about 25 g/m2 and a permeability of about 0.30 micro metres/Pascal. S and a thickness of about 88 micro metres. The consumer heats the croissant in its packaging at a temperature such that the film turns bronze; this temperature is greater or equal to about 230 degrees C.. This ensures the correct temperature for eating the croissant in its best condition. USE/ADVANTAGE - Integrated industrial process for producing croissants which are preserved, temperature-controlled and attractively displayed.

Description

 The present invention relates to a method for the conservation and presentation of a pastry such as a croissant.

 Viennoiseries, generic name for a set of bakery products including croissants, are currently available.

presented without packaging and. must be consumed within a relatively short period of time during their manufacture. Very often, they are reheated before tasting them.

 In order to increase the shelf life of such products, we recalled freezing: a process, including. advantages are.

well known, has not allowed to manufacture products giving full satisfaction to consumers, because of the warming. of these was found to be relatively driving. not very easy to obtain a satisfactory product, both in terms of taste and presentation.

 Currently, many viennoiserie-type products are manufactured industrially and sold on the so-called fresh shelves: the consumer must. only heat it before consumption.

 If the product thus obtained has fairly good taste qualities, on the other hand this warming. often has some drawbacks. its duration and temperature are. poorly controlled by the consumer, resulting in the presentation of a product that is not sufficiently "cooked" or "burned".

 Also, one of the aims of the presentation is to provide a process which makes it possible, on the one hand, to preserve a pastry in a satisfactory manner and, on the other hand, to present it in an attractive manner.

Another object is to provide such a process which integrates perfectly. in an industrial chain to make a pastry
A goal. supplement.aire of the present invention is to provide a process of this type which allows the consumer to taste a pastry in the best possible conditions.

 These aims, as well as others which will appear subsequently, are achieved by a process for preserving and presenting a pastry such as a croissant, which is characterized, according to the present invention, by the fact that this pastry is packed. in a film in a fusible filter paper whose color becomes golden.

 Advantageously, this film has a grammage of approximately 25 gZm2, a permeability of approximately 0.30 .lm / (Pa.S) and a thickness of approximately 88 m.

According to a preferred embodiment of the invention, the fusible filter paper film is of the type sold by the company BOLLORE TECHNOLOGIES under the trade name HUDS 255,
Advantageously, the pastry in its packaging is heated to a temperature such that the film takes on a golden hue when the temperature is above 230 ° C., approximately.

 The description which follows and which has no limiting character.ifS relates to an exemplary embodiment given purely by way of indication, in order to better enable those skilled in the art to understand the implementation of the invention and to understand the benefits.

 At the end of the production lines in the case of an industrial production o after an artisanal preparation, the pastries2, such as a croissant, are wrapped in a film of fusible filter paper.

 As an example of such a film, mention may be made of that sold by the company BOLLORE TECHNOLOGIES under the trade name HUDS 25S, the physical characteristics of which are grouped in the table below.

 Thanks to its porosity, a film allows the establishment of an unsaturated natural atmosphere favoring the preservation of the organoleptic qualities of the packaged viennoiserie: for example a crusader which, like bread, is made up of a crust and a crumb.

 By packing individually. each croissant, for example, individualizes the product; but above all it allows easy handling and an attractive presentation while ensuring hygiene as perfect as possible.

 When the consumer wants to consume a pastry thus wrapped, it suffices to reheat the whole until the packaging takes on a golden hue: one is. thus certain to have reached the correct temperature to taste the pastry in the best conditions. This temperature is. about 230 C.

HUDS 25S FILM
CHARACTERISTICS OF YOUR TYPICAL VALUES
Weight g / m 25 Surface yield m / Kg 40 Thickness pm 88
Tensile strength KN / m 1.4 dry
Tensile strength KN / m 0.60 dry ST
Tensile strength KN / m 0.22
Air permeability /(Pa.S) 0.30 wet ST
In addition, after reheating, the pastries can be presented in their now golden packaging, a sign of a product with optimal organoleptic qualities.

Claims (4)

 1. A method for preserving and presenting a pastry such as a croissant., Characterized in that said pastry is wrapped in a film of fusible filter paper including. the color becomes golden.  2. Method according to claim 1, characterized in that the film has a grammage of approximately 25 g / m2, a permeability of approximately 0.30 m / (Pa.S) and a thickness of approximately 88 m.  3. Method according to claim 2, characterized by the fact. that the fusible filter paper film is of the type sold by the company BOLLORE TECHNOLOGIES under the trade name HUDS 25 S.  4. Method according to any one of claims 1 to 3, characterized in that the pastry in its packaging is heated to a temperature such that the film takes on a golden hue, when the temperature is greater than or equal to 230 G approx.