GB516508A - An improved method of toasting bread and the product resulting therefrom - Google Patents

Abstract

516,508. Toasting bread. STEVENS, A. H. (Brooks, Ltd.). July 26, 1938, No. 22189. Drawings to Specification [Classes 28 (i) and 49] Oil or fatty substance is applied to one or both sides of a slice of dried bread and the slice is then toasted under pressure between hot plates. Drying for from 5 to 7 days until the moisture content is about 25-30 per cent., application by spraying of hydrogenated oil or fat heated to about 100‹F., and a cooking temperature of 350-450‹F. are referred to as satisfactory. The oil applied may vary from 1¢ lbs. to 4 lbs. for 100 lbs. of bread and is allowed to penetrate into the bread for from 1¢ to 2 hours. The cooking-plates are traversed in a series in circular manner through an oven, automatic means being provided for lifting the top plate for loading and unloading. The pressure applied is such that the thickness of the slice is reduced from 2- to “ inches. The cooking time is from 3 to 5 minutes. The top plate is lifted during the final one-third or two-fifths of the travel through the oven to permit free escape of moisture from the plates and to obtain a more uniform colouring of the toast by an exposure to the oven atmosphere. The plates may have ribs or protuberances which penetrate into the slice to increase the heating surface in contact with the bread, thereby to effect a more thorough dextrinization of the starch, and to produce score lines to facilitate the breaking of the toast into sections. Flavouring oils, e.g. oil of sesame seed, or oil from poppy seeds, either alone or mixed with other oil or fat, may be used, or flavourings may be added to the slices either before or after the oil application, e.g. by sprinkling sesame, caraway or poppy seeds, or cheese, nuts, or chopped fruits over the surface of the bread before pressure and heat are applied.