GB1468997A - Manufactue of baked food products - Google Patents

Manufactue of baked food products

Info

Publication number
GB1468997A
GB1468997A GB4226774A GB4226774A GB1468997A GB 1468997 A GB1468997 A GB 1468997A GB 4226774 A GB4226774 A GB 4226774A GB 4226774 A GB4226774 A GB 4226774A GB 1468997 A GB1468997 A GB 1468997A
Authority
GB
United Kingdom
Prior art keywords
air
food
moisture
stationary
baked
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.)
Expired
Application number
GB4226774A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SAARIO P
Original Assignee
SAARIO P
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by SAARIO P filed Critical SAARIO P
Priority to GB4226774A priority Critical patent/GB1468997A/en
Publication of GB1468997A publication Critical patent/GB1468997A/en
Expired legal-status Critical Current

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

1468997 Cooking foodstuffs P J SAARIO 28 Sept 1974 42267/74 Headings A2A and A2E Foodstuffs e.g. bakery products, meat products, sandwiches and sausages are baked in two stages: (a) the food is moistened by substantially stationary water vapour containing air having a humidity such that condensation occurs on the food -and moisture is absorbed and (b) the food is baked by a flow of hot water vapour containing air. Suitable apparatus comprises an over 2, an air heater 3, a blower 4 for circulating the air, and a motor 5 for moving the trolleys carrying the food. A moisture introduction nozzle 6, a ventilation nozzle 7 and a fresh air intake 8 are also provided. A control unit 1 is provided to control the process. In stage (a) moisture content of the stationary air may be progressively increased by introducing saturated steam and in stage (b) the moisture content may be progressively decreased by venting the moist air and replacing it by fresh air. Total baking time may be 8 to 45 minutes at 100 to 340‹C. The food should initially be at 20 to 60‹C to ensure that it is below the dew point of the stationary air so that condensation takes place. The control unit 1 may be connected to photocells or a timing mechanism, or may be manually controlled.
GB4226774A 1974-09-28 1974-09-28 Manufactue of baked food products Expired GB1468997A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB4226774A GB1468997A (en) 1974-09-28 1974-09-28 Manufactue of baked food products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB4226774A GB1468997A (en) 1974-09-28 1974-09-28 Manufactue of baked food products

Publications (1)

Publication Number Publication Date
GB1468997A true GB1468997A (en) 1977-03-30

Family

ID=10423658

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4226774A Expired GB1468997A (en) 1974-09-28 1974-09-28 Manufactue of baked food products

Country Status (1)

Country Link
GB (1) GB1468997A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2691046A1 (en) * 1992-05-14 1993-11-19 Dls Dev Pre-cooking of bakery products at 100 per cent humidity - producing products with no crust which can be handled and frozen until final cooking
US6365210B1 (en) 1998-09-10 2002-04-02 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
ES2291141A1 (en) * 2007-06-25 2008-02-16 Panrico, S.L. Manufacturing method for industrial bread mold, involves developing stage of molding cooked breads, and cooking in oven, and molding cooked breads enters continuously in oven, and circulates around inside and out of furnace
ES2319377A1 (en) * 2008-12-30 2009-05-06 Panrico S.L. Procedure for the industrial production of a packaged baglery product of low content in fats, and baglery product obtained through such procedure (Machine-translation by Google Translate, not legally binding)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2691046A1 (en) * 1992-05-14 1993-11-19 Dls Dev Pre-cooking of bakery products at 100 per cent humidity - producing products with no crust which can be handled and frozen until final cooking
US6365210B1 (en) 1998-09-10 2002-04-02 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
US6629493B1 (en) 1998-09-10 2003-10-07 M & M Holdings, Inc. Pizza crust and process and apparatus for making same
ES2291141A1 (en) * 2007-06-25 2008-02-16 Panrico, S.L. Manufacturing method for industrial bread mold, involves developing stage of molding cooked breads, and cooking in oven, and molding cooked breads enters continuously in oven, and circulates around inside and out of furnace
ES2319377A1 (en) * 2008-12-30 2009-05-06 Panrico S.L. Procedure for the industrial production of a packaged baglery product of low content in fats, and baglery product obtained through such procedure (Machine-translation by Google Translate, not legally binding)

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee