IE84131B1 - Food processing - Google Patents
Food processing Download PDFInfo
- Publication number
- IE84131B1 IE84131B1 IE2001/1115A IE20011115A IE84131B1 IE 84131 B1 IE84131 B1 IE 84131B1 IE 2001/1115 A IE2001/1115 A IE 2001/1115A IE 20011115 A IE20011115 A IE 20011115A IE 84131 B1 IE84131 B1 IE 84131B1
- Authority
- IE
- Ireland
- Prior art keywords
- roll
- dough
- filled
- bread
- slit
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- 238000010030 laminating Methods 0.000 claims description 2
- 238000004091 panning Methods 0.000 claims description 2
- 235000012785 bread rolls Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 210000003128 Head Anatomy 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
Introduction
The invention relates to a method for preparing filled bread rolls on a large
manufacturing scale. In particular, the invention relates to the manufacture of
bread rolls containing a sauce and a filling, typically a meat filling which is
frozen for subsequent reheating by a consumer such as by microwaving.
._The manufacture of filled bread rolls efficiently on a large scale is difficult
because of the very many steps required which must all run at at least similar
speeds for optimum processing efficiency.
This invention is directed towards providing a continuous production method
for the manufacture of such filled rolls.
Statements of Invention
According to the invention there is provided a method for preparing a filled
bread roll comprising the steps of:—
preparing a bread dough mixture;
extruding the bread dough mixture into a ribbon;
slitting the ribbon longitudinally to form a number of lanes of dough;
cutting the dough in each lane transversely to form a dough portion;
rolling the dough portion into a roll;
partially flattening an upper face of the rolled dough portion;
baking the rolled dough portion;
forming a longitudinal extending slit in the upper partially flattened
face of the roll;
opening the slit to receive a filling; and
packaging the filled roll.
In a preferred embodiment the upper face of the rolled dough portion is partially
flattened by applying a pressing force to the upper face of the dough portion.
Preferably the height of each flattened dough portion is substantially the same.
In one embodiment the method comprises the step of separating the dough
portions prior to rolling.
In one embodiment the method comprises laminating the ribbon of bread dough
mixture prior to slitting of the ribbon.
Preferably the rolled dough portion is loaded into a pan for baking. In this case
the method comprises de-panning of the roll after baking and cooling the baked
roll prior to sauce injection.
In one embodiment the slit in the upper partially flattened face of the roll is
formed by slicing through an upper section of the roll. The slit may be opened
by applying a guide plough to the side walls defining the slit.
In one embodiment a sauce is injected into the roll prior to filling. A sauce may
be applied to a filling in the roll.
Typically the method comprises applying a topping to the filling in the roll. The
method typically also comprises freezing the filled roll and packaging the filled
roll.
Detailed Description
To manufacture filled bread rolls on a large scale in accordance with the
invention the first step is to prepare a bread dough mixture comprising flour,
yeast, salt, Water and standard flour treating agents. The bread dough mixture
thus formed is then presented to a pastry line on which the dough is extruded
into a ribbon which is subsequently laminated. The ribbon thus formed is then
slit longitudinally into typically four lanes which are gradually separated forming
four longitudinally extending lanes. The longitudinal lanes are then cut
transversely to fonn four dough portions. The dough portions in the lanes are
separated to provide gaps between adjacent dough portions in a lane sufficient to
allow for rolling of the dough portion in a spiral fonn to form a substantially
cylindrical bread dough shape.
The generally cylindrical bread dough portions are then led underneath a press
head which applies a pressing face to partially flatten the uppermost face of the
roll. The partially flattened roll shapes are then loaded into a baking pan and
cooked in an oven, typically at 200 to 220°C air temperature for 15 to 20
minutes. The baked rolls are de-panned and cooled, typically in an air
temperature of about 8°C for about one hour at 0% humidity.
A plurality of the cooled baked bread rolls with their partially flattened face
uppermost are then presented to a filling line. Each roll is partially slit
longitudinally centrally from the upper face downwards. A sauce is typically
injected into the roll and the slit is opened, for example by a guide plough to
present an open filling mouth to receive a filling, typically a meat filling from ‘a
multihead weigher. The guide plough is released and the mouth partially closes.
Optionally a sauce is applied over the filling and a topping such as shredded
cheese may be applied.
The filled bread roll is then flow wrapped, frozen and packaged for palletisation
and delivery to a point of sale.
The invention provides an integrated process for the manufacture of filled bread
rolls on a large scale in a highly efficient and reproducible manner.
The invention is not limited to the embodiments hereinbefore described which
may be varied in detail without departing from the scope of the appended claims.
Claims (12)
1. A method for preparing a filled bread roll comprising the steps of:— preparing a bread dough mixture; extruding the bread dough mixture into a ribbon; slitting the ribbon longitudinally to form a number of lanes of dough; cutting the dough in each lane transversely to form a dough portion; rolling the dough portion into a roll; partially flattening an upper face of the rolled dough portion; baking the rolled dough portion; forming a longitudinal extending slit in the upper partially flattened face of the roll; opening the slit to receive a filling; and packaging the filled roll.
2. A method as claimed in claim 1 wherein the upper face of the rolled dough portion is partially flattened by applying a pressing force to the upper face of the dough portion.
3. A method as claimed in claim 1 or 2 wherein the height of each flattened dough portion is substantially the same.
4. A method as claimed in any preceding claim comprising the step of separating the dough portions prior to rolling.
5. A method as claimed in any preceding claim comprising laminating the ribbon of bread dough mixture prior to slitting of the ribbon.
6. A method as claimed in any preceding claim wherein the rolled dough portion is loaded into a pan for baking.
7. A method as claimed in any preceding claim wherein the slit in the upper partially flattened face of the roll is formed by slicing through an upper section of the roll.
8. A method as claimed in any preceding claim wherein the slit is opened by applying a guide plough to the side walls defining the slit.
9. A method as claimed in any preceding claim comprising injecting a sauce into the roll prior to the filling.
10. A method as claimed in claim 9 comprising de-panning of the roll afier baking and cooling the baked roll prior to sauce injection.
1 1. A method as claimed in any preceding claim comprising applying a sauce to a filling in the roll.
12. A method as claimed in any preceding claim comprising applying a topping to the filling in the roll. A method as claimed in any preceding claim comprising freezing the filled roll and packaging the filled roll. A method for preparing a filled bread roll substantially as hereinbefore described. A filled bread roll whenever manufactured by a method as claimed in any preceding claim. F. R. KELLY & CO., AGENTS FOR THE APPLICANTS
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IE2001/1115A IE84131B1 (en) | 2001-12-21 | Food processing |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IE2001/1115A IE84131B1 (en) | 2001-12-21 | Food processing |
Publications (2)
Publication Number | Publication Date |
---|---|
IE20011115A1 IE20011115A1 (en) | 2003-06-25 |
IE84131B1 true IE84131B1 (en) | 2006-02-08 |
Family
ID=
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4978548A (en) | Method and apparatus for continuous producing of tortilla chips | |
US4464405A (en) | Method for making pizza shells | |
US6562389B1 (en) | Method of making bread from dough and cutting means for use therewith | |
US20070178204A1 (en) | Method for making a cold formed segmented food product | |
US6136360A (en) | Twist-shaped products and method and apparatus for manufacturing the same | |
WO2013178984A2 (en) | Wafer strength beams | |
CA1336242C (en) | Ravioli style food product | |
US5614237A (en) | Apparatus and method for making lattice baked food products | |
US7654195B2 (en) | Apparatus for making a food product | |
AU761300B2 (en) | Method for preparing bakery goods having edible particles on a top surface and bakery goods prepared thereby | |
US20090017169A1 (en) | Method for making hard pretzels that effectively absorb seasoning slurry | |
US5503860A (en) | Process of forming dough on a corrugated paperboard preform | |
US5523103A (en) | Method of making sandwich cookies for ice cream, and product | |
IE84131B1 (en) | Food processing | |
IES20011116A2 (en) | Food processing | |
IE20011115A1 (en) | Food Processing | |
GB2383251A (en) | Production of filled bread rolls | |
US20070110845A1 (en) | Standard loaves, process and installation for obtaining them | |
EP0872183A2 (en) | Production of pastry products | |
KR102611492B1 (en) | crispy pastry products | |
US20070110846A1 (en) | Standard loaves, process and installation for obtaining them | |
EP2561761A1 (en) | Method for manufacturing crackers from thin armenian lavash bread (embodiments) | |
EP2233008A1 (en) | Manually openable bakery product and method for the manufacture thereof | |
DE10156605A1 (en) | Automatic process and assembly to make spiral-wound filled pastry slices | |
US20120009303A1 (en) | Method for Producing Reduced Fat Layered Baked Product |