GB2207033A - Method of producing prebaked filled pastry products - Google Patents
Method of producing prebaked filled pastry products Download PDFInfo
- Publication number
- GB2207033A GB2207033A GB08806371A GB8806371A GB2207033A GB 2207033 A GB2207033 A GB 2207033A GB 08806371 A GB08806371 A GB 08806371A GB 8806371 A GB8806371 A GB 8806371A GB 2207033 A GB2207033 A GB 2207033A
- Authority
- GB
- United Kingdom
- Prior art keywords
- strip
- baking
- members
- dough
- filled
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims description 12
- 235000014594 pastries Nutrition 0.000 title claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 description 13
- 235000021152 breakfast Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007795 chemical reaction product Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000009963 fulling Methods 0.000 description 1
- 239000003779 heat-resistant material Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
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
Description
0 f _1 1 2207033 METHOD OF PRODUCING PREBAKED FILLED PASTRY PRODUCTS The
present invention relates to a method of producing prebaked filled pastry products, especially products suitable for crisping in a toaster.
Products of this kind are already on the market. Thus, for example, the firms The Pillsbury Company and Coppenrath + Wiese distribute toaster strudels under the designation "Breakfast Pastries".
These products are fried, i.e. preliminarily baked in fat, dough pieces with a sweet filling, which are toasted in a toaster and offered as breakfast food. Such products baked in fat have the disadvantage that the fat penetrates into the dough mass and renders them less easy to digest, so that they have limited suitability as a breakfast food.
It would thus be desirable to provide a food product which does not have these disadvantages, in particular an easily digestible pastry product which is filled and sditable for crisping in a toaster or in an oven.
According to the present invention there is provided a method of producing prebaked filled pastry products, comprising the steps of rolling a piece of dough to have a thickness of at most 2 millimetres, cutting the rolled dough into a strip having a width equal to at least twice that of the intended finished product, placing a filling material on the strip, folding the strip to encase the filling material, and baking the folded and filled strip in baking means and between two thickness-limiting and heat-conducting members disposed at a predeter- mined spacing from each other, the strip being cut into individual pieces corresponding to individual fini shed products.
In a preferred example of the method for production of preliminarily X i 1 baked, filled pastry products, in particular products suitable for crisping in a toaster, dough is produced and rolled to a thickness of at most 1.5 to 2 millimetres. Thereafter the.dough is cut into strips which correspond to at least twice the width of the end product, a filling is put on and the strips are folded together over the filling in order then to be conducted to the baking station. Baking takes place between two boundary devices which are disposed at a predetermined spacing above and below and of any desired heat-resistant, and optionally also coated material, preferably in the form of belts, plates or chains.
Preferably, the temperature in the baking station is 155 to 200 degrees Celsius, the moisture 60 to 80% and the transit time between 2 to 10 minutes. In carrying out the method in accordance with a preferred examp le, initially dough, which can be of any suitable kind, is produced in industrially usual manner and then passed through kneading or fulling equipment where it is rolled out to a thickness of at most 1.5 to 2 millimetres, preferably 2 millimetres. Thereafter, the cutting of the dough strips takes place, with cutting to twice the width of the end product, because the strips must still be folded together after application of a filling. The application of the filling, which can be sweet or salty, then takes place at a filling station. The filling can be based on, for example, jam, egg and ham, ham and cheese or thick sauces. The filling preferably has a maximum thickness of 2.5 to 3.5 millimetres.
After leaving the filling station, the strips are folded over after possible severing of the strips into individual pieces, if this has not already taken place earlier, which is equally possible.
1 i i 1 1 1 i i 1 i 1 i i i i 1 i i j i i i i i j j i i i The dough strips are now, after allowance for the rising time appropriate to the kind of dough, conducted to a baking station, where baking takes place between two boundary devices which are disposed at a predetermined spacing above and below and of any desired heat- resistant, and optionally also coated, material and which can be fabric belts, plates, link chains or similar devices. The heat-resistant material for the two devices can be different one from the other.
These boundary devices serve to restrict the thickness of the cut portions to dimensions able to fit into usual toasters and thus to provide uniform thicknesses, and also serve to deliver contact heat and thus to enhance the heat of convection prevailing in the baking station during the baking operation.
Expediently, temperatures of 155 to 200 degrees Celsius are set in the baking station at a relative humidity of 60 to 80%. A transit time of 5 minutes at 175 degrees Celsius or 9.5 minutes at 155 degrees Celsius has proved optimal.
After passage through the baking station, the finished products are packaged in usual manner.
1
Claims (6)
1 A method of producing prebaked filled pastry products, comprising the steps of rolling a piece of dough to have a thickness of at most 2 millimetres, cutting the rolled dough into a strip having a width equal to at least twice that of the intended finished product, placing a filling material on the strip, folding the strip to encase the filling material, and baking the folded and filled strip in baking means and between two thickness-limiting and heat-conducting members disposed at a predetermined spacing from each other, the strip being cut into individual pieces corresponding to individual finished products.
2. A method as claimed in claim 1, wherein the members are provided by conveying runs of endless belts or chains.
3. A method as claimed in claim 1, wherein the members are plates.
4. A method as claimed in any one of the preceding claims, wherein the members are provided with coated surfaces engageable with the folded strip.
5. A method as claimed in any one of the preceding claims, wherein the step of baking is carried out with a temperature of 155 to 200 degrees. Celsius at a relative humidity of 60 to 80 percent and over 20 a period of 2 to 10 minutes.
6. A method as claimed in claim 1 and substantially as hereinbefore described.
PUbliShed 1988 at The Patent Wice. State House. 66171 High Holborn. London WC1r, 4TP. i:jer copies may be obtamed from The Patent office. Sales Branch. St Mary Cray. Orpington, Kent BR5 3RD. Printed by Multiplex techniques ltd, st mary CraY, Kent. Con, 1187, i
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19873723614 DE3723614A1 (en) | 1987-07-17 | 1987-07-17 | METHOD FOR PRODUCING PRE-COOKED, FILLED, IN PARTICULAR FOR BAKING UP BAKERY PRODUCTS SUITABLE IN THE TOASTER |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB8806371D0 GB8806371D0 (en) | 1988-04-13 |
| GB2207033A true GB2207033A (en) | 1989-01-25 |
Family
ID=6331746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08806371A Withdrawn GB2207033A (en) | 1987-07-17 | 1988-03-17 | Method of producing prebaked filled pastry products |
Country Status (10)
| Country | Link |
|---|---|
| BE (1) | BE1000411A6 (en) |
| DE (1) | DE3723614A1 (en) |
| ES (1) | ES2007254A6 (en) |
| FR (1) | FR2618054A1 (en) |
| GB (1) | GB2207033A (en) |
| IT (1) | IT1223696B (en) |
| LU (1) | LU87185A1 (en) |
| NL (1) | NL8800958A (en) |
| PT (1) | PT87964B (en) |
| SE (1) | SE8802417L (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2248541A (en) * | 1990-10-12 | 1992-04-15 | Billcrest Prod Ltd | Filled food products |
| WO1997007682A1 (en) * | 1995-08-22 | 1997-03-06 | Unilever Plc | Process for the manufacture of a filled wafer |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USD377772S (en) | 1996-02-09 | 1997-02-04 | Rubbermaid Specialty Products Inc. | Sled |
| USD386449S (en) | 1996-03-07 | 1997-11-18 | Rubbermaid Specialty Products Inc. | Sled |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE846233C (en) * | 1950-10-31 | 1952-08-11 | Ernst Dipl-Chem Poetzl | Process for the production of a special biscuit suitable as a snack |
| FR1050976A (en) * | 1952-02-21 | 1954-01-12 | Continuous oven for baking pastry or other products | |
| NL6916256A (en) * | 1968-10-31 | 1970-05-04 | ||
| US3767823A (en) * | 1971-06-24 | 1973-10-23 | Armour & Co | Preparation of toaster sandwich |
| US3937852A (en) * | 1973-07-05 | 1976-02-10 | Irwin Wolf | Process for baking a compressed cracker |
| DE2400129A1 (en) * | 1974-01-03 | 1975-07-17 | Lindenmann Horst | Savoury snack foods prodn. - by wrapping spiced minced meat mixture in bread roll dough and baking |
| US4208441A (en) * | 1978-03-01 | 1980-06-17 | The Pillsbury Company | Process for cooking dough products |
| DE3030414A1 (en) * | 1980-08-12 | 1982-03-11 | Perfluctiv-Consult AG, Zürich | Pastry production process - in crust forming stage separated by deep freeze storage from final baking stage |
| US4543053A (en) * | 1982-01-18 | 1985-09-24 | Jasniewski Henry E | Tool for forming a folded pastry |
| CA1233689A (en) * | 1984-02-23 | 1988-03-08 | Leon Hong | Filled cooked dough product, its frozen counterpart and method of reheating same |
-
1987
- 1987-07-17 DE DE19873723614 patent/DE3723614A1/en not_active Withdrawn
-
1988
- 1988-03-17 GB GB08806371A patent/GB2207033A/en not_active Withdrawn
- 1988-03-30 LU LU87185A patent/LU87185A1/en unknown
- 1988-04-13 NL NL8800958A patent/NL8800958A/en unknown
- 1988-06-01 BE BE8800616A patent/BE1000411A6/en not_active IP Right Cessation
- 1988-06-03 FR FR8807595A patent/FR2618054A1/en active Pending
- 1988-06-28 SE SE8802417A patent/SE8802417L/en not_active Application Discontinuation
- 1988-07-06 ES ES8802123A patent/ES2007254A6/en not_active Expired
- 1988-07-11 PT PT87964A patent/PT87964B/en not_active IP Right Cessation
- 1988-07-15 IT IT67668/88A patent/IT1223696B/en active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2248541A (en) * | 1990-10-12 | 1992-04-15 | Billcrest Prod Ltd | Filled food products |
| GB2248541B (en) * | 1990-10-12 | 1994-04-27 | Billcrest Prod Ltd | A food product |
| WO1997007682A1 (en) * | 1995-08-22 | 1997-03-06 | Unilever Plc | Process for the manufacture of a filled wafer |
| US5709898A (en) * | 1995-08-22 | 1998-01-20 | Good Humor-Breyers Ice Cream, Division Of Conopco Inc. | Process for the manufacture of a food product |
Also Published As
| Publication number | Publication date |
|---|---|
| PT87964B (en) | 1993-09-30 |
| DE3723614A1 (en) | 1989-01-26 |
| SE8802417L (en) | 1989-01-18 |
| LU87185A1 (en) | 1988-08-23 |
| NL8800958A (en) | 1989-02-16 |
| IT1223696B (en) | 1990-09-29 |
| BE1000411A6 (en) | 1988-11-22 |
| IT8867668A0 (en) | 1988-07-15 |
| SE8802417D0 (en) | 1988-06-28 |
| GB8806371D0 (en) | 1988-04-13 |
| ES2007254A6 (en) | 1989-06-01 |
| PT87964A (en) | 1989-06-30 |
| FR2618054A1 (en) | 1989-01-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |