IES66232B2 - Food processing - Google Patents
Food processingInfo
- Publication number
- IES66232B2 IES66232B2 IES950732A IES66232B2 IE S66232 B2 IES66232 B2 IE S66232B2 IE S950732 A IES950732 A IE S950732A IE S66232 B2 IES66232 B2 IE S66232B2
- Authority
- IE
- Ireland
- Prior art keywords
- pastry
- sheet
- dough
- finger
- plaited
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/06—Apparatus for filling pieces of dough such as doughnuts
- A21C9/061—Making continuous filled tubular products, e.g. with subsequent cutting
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Food-Manufacturing Devices (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
A process for producing a plaited pastry with a filling comprises the steps of forming a sheet 1 of puff pastry dough with a series of similar fingers 2a,2b on opposing sides 3, 4 of each sheet. Each finger 2a is defined by a pair of angled slits 7a, 7b with a slot 8a,8b therebetween. Each slot 8a,8b is spaced inwardly from the side edge to form a web 9a,9b. The fingers 2a,2b on opposite sides are staggered and are folded over onto a continuous line of a filling. The elongate plait thus formed is divided into individual plaited pastry portions. The process allows plaited pastry products to be produced at high production rates.
Description
Introduction
The invention relates to a process for producing a plaited pastry and in particular a plaited pastry comprising an outer pastry wrapper enclosing an edible filling material.
A process for producing a plaited pastry is known. This process comprises forming a series of thin fingers along each side of a sheet of pastry and raising the sides of the pastry so that the fingers overlap each other enveloping the filling in a plait-like arrangement.
However the plaiting of the fingers is difficult to control and thus the process is very slow.
It is an object of the invention to provide an improved process for producing a plaited pastry which will overcome these problems.
Statements of I invent ion
According to the invention there is provided a process for producing a plaited pastry comprising an outer dough enclosing an edible filling material, the process comprising :preparing a sheet of dough;
forming a series of fingers along opposing sides of the sheet of dough, the fingers on opposite sides being staggered with respect to each other;
cutting at least one slot in each finger;
depositing a filling material onto a central baseforming portion of the dough sheet; and raising the fingers to fall onto the filling material, the fingers on opposite sides falling alternately onto one another to form a plait-like arrangement.
In a preferred arrangement, the process includes the steps of: ~ delivering a continuous sheet of the pastry dough along a conveyor; and after forming a length of plaited pastry, cutting the length of plaited pastry to form individual portions.
Preferably, the filling is continuously deposited onto a central base-forming portion of the continuous dough sheet.
In a preferred embodiment each finger is formed by cutting slits in the pastry and the slot in each finger extends generally parallel to the slits.
In a particularly preferred embodiment the slits and slots are angled from the side of the pastry towards a centre of the pastry in the direction of movement of the pastry.
Preferably the slits and slots extend at an angle of approximately 45° with respect to a side edge of the pastry sheet.
Preferably the slot is spaced-apart from the side edge of the pastry sheet to form a web.
In a preferred embodiment of the invention the web is less than 20% of the length of the finger.
In a particularly preferred embodiment of the invention the web is approximately 10% of the length of the finger.
Preferably a single slot is formed in each finger, the slot being approximately centrally disposed between the edges of the finger.
Preferably the dough is a puff pastry dough.
The invention also provides a plaited pastry whenever 10 produced by the process of the invention.
The invention will be more clearly understood from the following description of an embodiment thereof given by way of example only, with reference to the accompanying drawings, in which:15 Fig. 1 is a perspective view from above of a portion of a sheet of dough used in producing a plaited pastry by a process according to the invention;
Fig. 2 is a perspective, partially cross sectional view of a portion of a continuous plaited pastry; and
Fig. 3 is a plan view of the plaited pastry of Fig. 7.
A puff pastry dough is prepared in a conventional manner and is formed into a continuous sheet 1. A series of similar fingers 2a, 2b are formed along opposing sides 3, 4 of each sheet 1. The finger 2a on one side 3 of the sheet 1 is offset longitudinally with respect to a corresponding finger 2b on the other side 4. The fingers 2a, 2b are formed by making a series of slits 7a, 7b along opposing sides 3, 4 of the sheet 1. The slits 7a, 7b are approximately 75 mm in length and are angled from the side of the dough sheet towards a central base-forming portion 5 of the sheet 1 at an angle of approximately 45°. Slots 8a, 8b are also cut in each finger 2a, 2b in a direction parallel to the slits 7. It will be noted that the slits 7a, 7b extend to the outer edges of the sheet 1 while the slots 8a, 8b terminate inwardly of the side edges leaving a web 9a, 9b between the respective slot 8a, 8b and the adjacent side edge.
Filling material 10 is continuously deposited onto the central base-forming portion 5 of each pastry sheet 1.
The fingers 2a, 2b of the dough sheet 1 are then raised until the fingers 2a, 2b fall onto the filling material 10 under their own weight. The falling of the fingers 2a, 2b on opposing sides 3, 4 is staggered to facilitate overlapping of the fallen fingers in a plait-like arrangement 11 thus enveloping the cooked filling material
as illustrated in Fi gs. 2 and 3 and [ producing a continuous plaited pastry 12 . The continuous plaited pas try 12 is then cut at predetermined distances to provide a plurality of
individual plaited pastries.
The invention provides a process for manufacturing plaited pastry products at a high production rate with minimum wastage.
It will be appreciated that the pastry plait may be filled with any suitable filling including a meat based filling, a vegetable filling, a savory filling in general or a confectionary type filling such as a strudel or fruit pie type filling.
The invention is not limited to the hereinbefore described but may be varied construction and detail.
embodiment in both
Claims (5)
1. A process for producing a plaited pastry comprising an outer dough enclosing an edible filling material, the process comprising :preparing a sheet of dough; forming a series of fingers along opposing sides of the sheet of dough, the fingers on opposite sides being staggered with respect to each other; cutting at least one slot in each finger; depositing a filling material onto a central base-forming portion of the dough sheet; and raising the fingers to fall onto the filling material, the fingers on opposite sides falling alternately onto one another to form a plaitlike arrangement.
2. A process as claimed in Claim 1 including the steps of : delivering a continuous sheet of the pastry dough along a conveyor; and after forming a length of plaited pastry, cutting the length of plaited pastry to form individual portions, preferably the filling is continuously deposited onto a central baseforming portion of the continuous dough sheet.
3. A process as claimed in any preceding claim wherein each finger is formed by cutting slits in the pastry and the slot in each finger extends generally parallel to the slits, preferably the slits and slots are angled from the side of the pastry towards a centre of the pastry in the direction of movement of the pastry, preferably the slits and slots extend at an angle of approximately 45° with respect to a side edge of the pastry sheet.
4. A process as claimed in any preceding claim wherein the slot is spaced-apart from the side edge of the pastry sheet to form a web, preferably the web is less than 20% of the length of the finger, preferably the wab is approximately 10% of the length of the finger, preferably a single slot is formed in each finger, the slot being approximately centrally disposed between the edges of the finger, preferably the dough is a puff pastry dough.
5. A plaited pastry whenever formed by a process as claimed in any preceding claim. CRUICKSHANK & CO.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IE950732A IES950732A2 (en) | 1995-09-20 | 1995-09-20 | "Food processing" |
GB9519518A GB2305350B (en) | 1995-09-20 | 1995-09-25 | Food processing |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IE950732A IES950732A2 (en) | 1995-09-20 | 1995-09-20 | "Food processing" |
GB9519518A GB2305350B (en) | 1995-09-20 | 1995-09-25 | Food processing |
Publications (2)
Publication Number | Publication Date |
---|---|
IES66232B2 true IES66232B2 (en) | 1995-12-13 |
IES950732A2 IES950732A2 (en) | 1995-12-13 |
Family
ID=26307818
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IE950732A IES950732A2 (en) | 1995-09-20 | 1995-09-20 | "Food processing" |
Country Status (2)
Country | Link |
---|---|
GB (1) | GB2305350B (en) |
IE (1) | IES950732A2 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2774866B1 (en) * | 1998-02-19 | 2000-05-05 | Claude Nectoux | METHOD FOR MANUFACTURING A FOOD PRODUCT, SUCH AS PIZZA, PIE, QUICHE FOR EXAMPLE, FOOD PRODUCT OBTAINED AND MANUFACTURING INSTALLATION |
FR2837672B1 (en) * | 2002-04-02 | 2006-02-03 | Vargas Walter Orlando Alcocer | INCA DELICES |
FR2839857B1 (en) * | 2002-05-24 | 2005-09-09 | Gerard Schienger Investissemen | PROCESS FOR MANUFACTURING FOOD PULP FOOD PRODUCT, INDUSTRIAL CHAIN FOR CARRYING OUT AND PRODUCT OBTAINED |
ITGE20060004A1 (en) * | 2006-01-13 | 2007-07-14 | Super Croissant S N C | PASTA STUFFED AND RELATIVE PROCEDURE FOR REALIZATION |
ITMI20071519A1 (en) * | 2007-07-27 | 2009-01-28 | G M Piccoli S R L | BAKED FOOD-BASED FOOD PRODUCT AND PROCEDURE FOR ITS PREPARATION |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1187736A (en) * | 1981-05-29 | 1985-05-28 | Lawrence W. Levine | Process for making a fried fruit filling composition- containing food product |
-
1995
- 1995-09-20 IE IE950732A patent/IES950732A2/en not_active IP Right Cessation
- 1995-09-25 GB GB9519518A patent/GB2305350B/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
IES950732A2 (en) | 1995-12-13 |
GB2305350B (en) | 1999-01-13 |
GB2305350A (en) | 1997-04-09 |
GB9519518D0 (en) | 1995-11-29 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD4E | Short term patents deemed void under section 64 |