ITVI20100222A1 - PASTA PASTRY FOR THE PREPARATION OF "CROISSANT" TYPE-CUT PRODUCTS - Google Patents
PASTA PASTRY FOR THE PREPARATION OF "CROISSANT" TYPE-CUT PRODUCTS Download PDFInfo
- Publication number
- ITVI20100222A1 ITVI20100222A1 IT000222A ITVI20100222A ITVI20100222A1 IT VI20100222 A1 ITVI20100222 A1 IT VI20100222A1 IT 000222 A IT000222 A IT 000222A IT VI20100222 A ITVI20100222 A IT VI20100222A IT VI20100222 A1 ITVI20100222 A1 IT VI20100222A1
- Authority
- IT
- Italy
- Prior art keywords
- croissant
- type
- sheet
- pasta
- pastry
- Prior art date
Links
- 235000012830 plain croissants Nutrition 0.000 title claims description 14
- 235000014594 pastries Nutrition 0.000 title claims description 8
- 235000015927 pasta Nutrition 0.000 title description 3
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 1
- 238000010008 shearing Methods 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
- A21D13/10—Multi-layered products
Description
Descrizione Description
Il trovato riguarda una sfoglia di pasta per la realizzazione di prodotti dolciari del tipo cosiddetto “croissant”, secondo la parte generale della rivendicazione 1. The invention relates to a sheet of dough for making confectionery products of the so-called "croissant" type, according to the general part of claim 1.
Il “croissant” è un prodotto dolciario ottenuto avvolgendo su se stessa una sfoglia di pasta a forma di triangolo isoscele, dove la base, l’altezza e lo spessore della sfoglia sono predefìniti in relazione alla grandezza ed al peso del prodotto finale, che può essere semplice o farcito. The "croissant" is a confectionery product obtained by wrapping on itself a sheet of dough in the shape of an isosceles triangle, where the base, height and thickness of the sheet are predefined in relation to the size and weight of the final product, which can be plain or stuffed.
Per conferire al prodotto dolciario finale realizzato in modo industriale un aspetto estetico che lo faccia associare ad una “produzione artigianale”, ovvero per fare in modo che i bordi della sfoglia, quando è arrotolata, non risultino perfettamente conformati ad elica avvolta ma, di contro, presentino un andamento curvilineo irregolare, è necessario sottoporre la sfoglia, prima del suo avvolgimento, ad un’operazione di allargamento della base, per modificare la sua conformazione da quella di un triangolo isoscele regolare ad una forma sempre sostanzialmente triangolare, ma riconducibile ad una conformazione cosiddetta “a pino”. To give the final confectionery product made in an industrial way an aesthetic aspect that makes it associated with an "artisan production", or to make sure that the edges of the pastry, when rolled, are not perfectly conformed to a wrapped helix but, on the contrary , have an irregular curvilinear trend, it is necessary to subject the sheet, before its wrapping, to an operation of widening the base, to change its conformation from that of a regular isosceles triangle to a shape that is always substantially triangular, but attributable to a so-called “pine” conformation.
Industrialmente, sia nei laboratori che nelle aziende, l’allargamento della base della sfoglia si ottiene dapprima praticando una piccola incisione alla base, per facilitare l’allargamento della sfoglia e di seguito, con meccanismi costituiti da rallini o da aghi che si muovono trasversalmente, realizzando l’allargamento della suddetta base. Industrially, both in laboratories and in companies, the widening of the base of the dough is obtained first by making a small incision at the base, to facilitate the enlargement of the dough and then, with mechanisms consisting of slowdowns or needles that move transversely, realizing the enlargement of the aforementioned base.
Allo stato attuale della tecnica tale operazione avviene con l’impiego di macchine automatiche di notevole complessità, sia costruttiva che operativa, ciò che condiziona negativamente il costo del singolo prodotto finale. At the current state of the art, this operation takes place with the use of highly complex automatic machines, both constructive and operational, which negatively affects the cost of the single final product.
Scopo del presente trovato è quello di produrre dei “croissant” con un aspetto estetico di tipo “artigianale” in modo più rapido e più economico rispetto ai metodi di produzione correnti. The purpose of the present invention is to produce "croissants" with an aesthetic appearance of an "artisan" type in a faster and cheaper way than with current production methods.
l<'>ale scopo è ottenuto impiegando una sfoglia di pasta che presenta una conformazione tale da conferirle un aspetto estetico “artigianale”, che non richieda un’operazione di allargatura prima del suo arroto lamento. the <'> ale purpose is obtained by using a sheet of pasta that has a shape that gives it an "artisanal" aesthetic appearance, which does not require an enlargement operation before its rolling.
Operativamente, la sfoglia di pasta per ottenere il singolo “croissant”, che, dopo la sua tranciatura, viene direttamente arrotolata senza subire la fase di allargamento della base, si presenta con una conformazione riconducibile sempre ad una figura triangolare, che si caratterizza per il fatto che i due lati inclinati hanno un andamento curvilineo definito da un tratto concavo associato ad una tratto convesso. Operationally, the pastry sheet to obtain the single "croissant", which, after its shearing, is directly rolled without undergoing the phase of enlargement of the base, has a conformation that can always be traced back to a triangular figure, which is characterized by the the fact that the two inclined sides have a curvilinear course defined by a concave section associated with a convex section.
Con tale forma di realizzazione, riconducibile ad un profilo “ a collo di bottiglia” e quindi notevolmente diverso dal profilo “a pino” di normale realizzazione, è inoltre possibile ottenere una base notevolmente larga senza, quindi, dover ricorrere alle operazioni di intaglio e di successiva allargatura, come d’uso. With this embodiment, which can be traced back to a "bottle neck" profile and therefore considerably different from the normal "pine" profile, it is also possible to obtain a remarkably wide base without, therefore, having to resort to carving and subsequent enlargement, as usual.
In alternativa, quando è richiesto un “croissant” con un aspetto estetico particolare, ovvero con i bordi della sfoglia arrotolata molto irregolari, è previsto che i due lati inclinati della sfoglia tranciata risultino conformati con una pluralità di tratti curvilinei, convessi e concavi, di diversa raggiatura. Alternatively, when a "croissant" with a particular aesthetic appearance is required, that is with very irregular edges of the rolled pastry, the two inclined sides of the sliced dough must be shaped with a plurality of curved, convex and concave sections of different radius.
Il trovato verrà meglio definito mediante la descrizione di due sue possibili forme dì realizzazione, rese a solo titolo di esempio non limitativo, con l’aiuto delle tavole di disegno allegate, dove The invention will be better defined by the description of two of its possible embodiments, given as a non-limiting example only, with the help of the attached drawing tables, where
- le tìgg. 1-2 (tavv. I-II) rappresentano due diverse conformazioni della sfoglia di pasta. - the tìgg. 1-2 (tables I-II) represent two different conformations of the sheet of pasta.
Come visibile in flg. 1, la sfoglia di pasta, indicata complessivamente con il riferimento 10, che dopo arrotolamento e curvatura “a mezzaluna” forma il croissant “A”, presenta una conformazione sostanzialmente triangolare, con i due lati inclinati ad andamento curvilineo costituiti da una curvatura convessa 2, che si estende dalla base, seguita da una curvatura concava 3, che si estende fino al vertice. As visible in flg. 1, the dough sheet, indicated as a whole with the reference 10, which after rolling and "crescent" curvature forms the croissant "A", has a substantially triangular conformation, with the two inclined sides with a curvilinear trend consisting of a convex curvature 2 , which extends from the base, followed by a concave curvature 3, which extends to the vertex.
In una seconda forma di realizzazione la sfoglia di pasta, indicata complessivamente con il riferimento 20, che dopo l’arrotolamento e la curvatura a “mezzaluna” forma il croissant “B”, presenta una conformazione sostanzialmente triangolare, con i due lati inclinati ad andamento curvilineo costituiti da una pluralità di convessità 2.1-2.2, seguita da una pluralità di concavità 3.1-3.2. In a second embodiment, the pastry sheet, indicated as a whole with the reference 20, which after rolling and the "crescent" curvature forms the croissant "B", has a substantially triangular conformation, with the two sloping sides curvilinear consisting of a plurality of convexities 2.1-2.2, followed by a plurality of concavities 3.1-3.2.
Ovviamente le dimensioni della sfoglia possono essere diverse, in relazione al tipo di prodotto richiesto, purché tale sfoglia rientri nel concetto inventivo definito dalle seguenti rivendicazioni. Obviously, the dimensions of the sheet can be different, in relation to the type of product required, provided that this sheet falls within the inventive concept defined by the following claims.
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT000222A ITVI20100222A1 (en) | 2010-08-04 | 2010-08-04 | PASTA PASTRY FOR THE PREPARATION OF "CROISSANT" TYPE-CUT PRODUCTS |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT000222A ITVI20100222A1 (en) | 2010-08-04 | 2010-08-04 | PASTA PASTRY FOR THE PREPARATION OF "CROISSANT" TYPE-CUT PRODUCTS |
Publications (1)
Publication Number | Publication Date |
---|---|
ITVI20100222A1 true ITVI20100222A1 (en) | 2012-02-05 |
Family
ID=43739660
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IT000222A ITVI20100222A1 (en) | 2010-08-04 | 2010-08-04 | PASTA PASTRY FOR THE PREPARATION OF "CROISSANT" TYPE-CUT PRODUCTS |
Country Status (1)
Country | Link |
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IT (1) | ITVI20100222A1 (en) |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2544588A1 (en) * | 1983-04-25 | 1984-10-26 | Rowel Sa | Cushion for the moulder of a croissant-making machine with direct feeding of dough pieces enabling the dough to be pushed well out to the ends of said croissants |
WO1986002808A1 (en) * | 1984-11-16 | 1986-05-22 | Ostali S.R.L. | Pastry-rolling machine, in particular for pastries with fillings |
US5169664A (en) * | 1990-10-23 | 1992-12-08 | Rheon Automatic Machinery Co., Ltd. | Method for spacing and orienting croissant dough pieces |
EP0882399A1 (en) * | 1997-06-05 | 1998-12-09 | A. FRITSCH GMBH & CO. KG | Dough piece for rolled dough products |
US6419965B1 (en) * | 1995-05-02 | 2002-07-16 | Philippe Douaire | Method for preparing leavened dough or leavened puff pastry food products |
EP1285581A2 (en) * | 2001-08-20 | 2003-02-26 | A. FRITSCH GMBH & CO. KG | Process and system for making rolled dough products, in particular croissant rolls, from a flat pre-cut dough piece |
NL1021016C2 (en) * | 2002-07-05 | 2004-01-08 | Rademaker B V | Spanish croissant production method, involves making incision in non stretched base strip region, stretching strip in sideways direction and rolling up strip towards tip of dough piece |
US20060003054A1 (en) * | 2004-06-21 | 2006-01-05 | Goedeken Douglas L | Croissants and method for forming same |
-
2010
- 2010-08-04 IT IT000222A patent/ITVI20100222A1/en unknown
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2544588A1 (en) * | 1983-04-25 | 1984-10-26 | Rowel Sa | Cushion for the moulder of a croissant-making machine with direct feeding of dough pieces enabling the dough to be pushed well out to the ends of said croissants |
WO1986002808A1 (en) * | 1984-11-16 | 1986-05-22 | Ostali S.R.L. | Pastry-rolling machine, in particular for pastries with fillings |
US5169664A (en) * | 1990-10-23 | 1992-12-08 | Rheon Automatic Machinery Co., Ltd. | Method for spacing and orienting croissant dough pieces |
US6419965B1 (en) * | 1995-05-02 | 2002-07-16 | Philippe Douaire | Method for preparing leavened dough or leavened puff pastry food products |
EP0882399A1 (en) * | 1997-06-05 | 1998-12-09 | A. FRITSCH GMBH & CO. KG | Dough piece for rolled dough products |
EP1285581A2 (en) * | 2001-08-20 | 2003-02-26 | A. FRITSCH GMBH & CO. KG | Process and system for making rolled dough products, in particular croissant rolls, from a flat pre-cut dough piece |
NL1021016C2 (en) * | 2002-07-05 | 2004-01-08 | Rademaker B V | Spanish croissant production method, involves making incision in non stretched base strip region, stretching strip in sideways direction and rolling up strip towards tip of dough piece |
US20060003054A1 (en) * | 2004-06-21 | 2006-01-05 | Goedeken Douglas L | Croissants and method for forming same |
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