GB2147790A - Shortcrust pastry dough - Google Patents

Abstract

A shortcrust pastry dough contains bread crumbs or cake crumbs having grain size of one to four millimetres. Preferably the crumbs comprise 5 to 50 weight % of the dough and are greased with edible oil or fat.

Description

SPECIFICATION Shortcrust pastry dough The present invention relates to shortcrust pastry dough and to a method of producing such dough.

Shortcrust pastry dough, as the name implies, enables baking of pastry with a crisp, brittle consistency.

Conventional shortcrust pastry dough has a tendency to bake incompletely, particularly when provided with coverings or fillings which require only a short baking time. It is known that the shortcrust pastry dough as currently used in the kitchen or bakery reaches the desired consistency only after a longer baking time, particularly in the case, of for example, pastries and pies.

According to a first aspect of the present invention there is provided a dough for shortcrust pastry, the dough incorporating bread crumbs or cake crumbs having a grain size of one to four millimetres.

Expediently, the crumbs are present in the dough in an amount of 5 to 50 percent by weight.

According to a second aspect of the present invention there is provided a method of producing a dough for shortcrust pastry, the method comprising the step of admixing bread crumbs or cake crumbs having a grain size of one to four millimetres to a dough mixture.

In an alternative method, in accordance with a third aspect of the invention, the method comprises the steps of mixing bread crumbs or cake crumbs having a grain size of one to four millimetres with dough ingredients, and adding a liquid binder to the mixture to form dough.

In a preferred embodiment of the dough, and an example of the method, of the present invention, bread or cake crumbs, in a size between one to four millimetres are added to the raw dough and at a predetermined point in time, preferably before the addition of a liquid binder such as water, to the raw dough.

The point in time at which the crumbs are added plays no part if the crumbs have been greased or sprayed with edible oil.

Through these measures, the baking process can be appreciably shortened, unfinished, spongy pastry can be avoided, and a pleasant consistency of the final product obtained compared with the known products.

The dough can be used for all shortcrust pastry. It has proved that for production of so-called savoury products such as onion cakes, Quiche and similar, prebaking is no longer required, as complete baking of the products is ensured as a result of the inclusion of the described crumbs.

An example of the relative proportions of the ingredients of a dough embodying the present invention is set out below: Flour 45 parts by weight Water 10 parts by weight Flavouring substances 2 parts by weight Bread crumbs having a sieve size of 3 millimetres 18 parts by weight Fat 25 parts by weight

CLAIMS 1. A dough for shortcrust pastry, the dough incorporating bread crumbs or cake crumbs having a grain size of one to four millimetres.

2. A dough as claimed in claim 1, the crumbs being present in the dough in an amount of 5 to 50 percent by weight.

3. A dough substantially as herein before described with reference to the Example.

4. A method of producing a dough for shortcrust pastry, the method comprising the step of admixing bread crumbs or cake crumbs having a grain size of one to four millimetres to a dough mixture.

5. A method of producing a dough for shortcrust pastry, the method comprising the steps of mixing bread crumbs or cake crumbs having a grain size of one to four millimetres with dough ingredients, and adding a liquid binder to the mixture to form dough.

6. A method as claimed in either claim 4 or claim 5, wherein the crumbs are greased with edible oil or fat.

7. A method as claimed in any one of claims 4 to 6, wherein the crumbs are intermixed with at lease one of a spice and a flavouring substance.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims (7)

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Shortcrust pastry dough The present invention relates to shortcrust pastry dough and to a method of producing such dough. Shortcrust pastry dough, as the name implies, enables baking of pastry with a crisp, brittle consistency. Conventional shortcrust pastry dough has a tendency to bake incompletely, particularly when provided with coverings or fillings which require only a short baking time. It is known that the shortcrust pastry dough as currently used in the kitchen or bakery reaches the desired consistency only after a longer baking time, particularly in the case, of for example, pastries and pies. According to a first aspect of the present invention there is provided a dough for shortcrust pastry, the dough incorporating bread crumbs or cake crumbs having a grain size of one to four millimetres. Expediently, the crumbs are present in the dough in an amount of 5 to 50 percent by weight. According to a second aspect of the present invention there is provided a method of producing a dough for shortcrust pastry, the method comprising the step of admixing bread crumbs or cake crumbs having a grain size of one to four millimetres to a dough mixture. In an alternative method, in accordance with a third aspect of the invention, the method comprises the steps of mixing bread crumbs or cake crumbs having a grain size of one to four millimetres with dough ingredients, and adding a liquid binder to the mixture to form dough. In a preferred embodiment of the dough, and an example of the method, of the present invention, bread or cake crumbs, in a size between one to four millimetres are added to the raw dough and at a predetermined point in time, preferably before the addition of a liquid binder such as water, to the raw dough. The point in time at which the crumbs are added plays no part if the crumbs have been greased or sprayed with edible oil. Through these measures, the baking process can be appreciably shortened, unfinished, spongy pastry can be avoided, and a pleasant consistency of the final product obtained compared with the known products. The dough can be used for all shortcrust pastry. It has proved that for production of so-called savoury products such as onion cakes, Quiche and similar, prebaking is no longer required, as complete baking of the products is ensured as a result of the inclusion of the described crumbs. An example of the relative proportions of the ingredients of a dough embodying the present invention is set out below: Flour 45 parts by weight Water 10 parts by weight Flavouring substances 2 parts by weight Bread crumbs having a sieve size of 3 millimetres 18 parts by weight Fat 25 parts by weight CLAIMS

1. A dough for shortcrust pastry, the dough incorporating bread crumbs or cake crumbs having a grain size of one to four millimetres.

2. A dough as claimed in claim 1, the crumbs being present in the dough in an amount of 5 to 50 percent by weight.

3. A dough substantially as herein before described with reference to the Example.

4. A method of producing a dough for shortcrust pastry, the method comprising the step of admixing bread crumbs or cake crumbs having a grain size of one to four millimetres to a dough mixture.

5. A method of producing a dough for shortcrust pastry, the method comprising the steps of mixing bread crumbs or cake crumbs having a grain size of one to four millimetres with dough ingredients, and adding a liquid binder to the mixture to form dough.

6. A method as claimed in either claim 4 or claim 5, wherein the crumbs are greased with edible oil or fat.

7. A method as claimed in any one of claims 4 to 6, wherein the crumbs are intermixed with at lease one of a spice and a flavouring substance.