LU85121A1 - MUERBETEIG - Google Patents
MUERBETEIG Download PDFInfo
- Publication number
- LU85121A1 LU85121A1 LU85121A LU85121A LU85121A1 LU 85121 A1 LU85121 A1 LU 85121A1 LU 85121 A LU85121 A LU 85121A LU 85121 A LU85121 A LU 85121A LU 85121 A1 LU85121 A1 LU 85121A1
- Authority
- LU
- Luxembourg
- Prior art keywords
- bread
- shortcrust pastry
- crumbs
- pastry
- parts
- Prior art date
Links
- 235000014594 pastries Nutrition 0.000 claims description 11
- 239000007795 chemical reaction product Substances 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 claims 4
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000012813 breadcrumbs Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241001137251 Corvidae Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015108 pies Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011835 quiches Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D17/00—Refreshing bakery products or recycling bakery products
- A21D17/002—Recycling, e.g. for use in baking or for animal consumption
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Sustainable Development (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
*φ* φ
• I• I
»»
Dr. Oetker Tiefkühlkost GmbH,Dr. Oetker Tiefkühlkost GmbH,
Lutterstraße 14, 4800 Bielefeld 1 Mürbeteig s> Mürbeteig soll, wie schon der Name sagt, nach dem Backen eine knusprige mürbe Konsistenz aufweisen. Der bisher übliche Mürbeteig neigte dazu, nur schlecht durchzubacken, und zwar besonders dann, wenn : er mit Auflagen oder Füllungen versehen ist, ! die nur einer kurzen Garzeit bedürfen. Es 1« in der Backstube verwendete Mürbeteig erst nach langer Garzeit, z.B. insbesondere*,bei Pasteten oder Pies, seine von ihm erwartete Konsistenz erhält.Lutterstraße 14, 4800 Bielefeld 1 Shortcrust pastry s> Shortcrust pastry should, as the name suggests, have a crispy, crumbly consistency after baking. The previously used shortcrust pastry tended to bake through poorly, especially if: it was provided with toppings or fillings! that only require a short cooking time. Shortcrust pastry used in the bakery only after a long cooking time, e.g. in particular *, in the case of pies or pies, maintains the consistency it expects.
Die aufgezeigten Nachteile werden durch die an-' - gemeldete Methode beseitigt.The disadvantages shown are eliminated by the '- registered method.
Überraschenderweise ist nämlich herausgefunden worden, daß sich ein den Ansprüchen entsprechender Mürbeteig dadurch zubereiten läßt, daß dem rohen Teig Semmelbrösel oder Kuchenbrösel, je nachdem,ob es sich um salzigen oder süßen Teig handelt, in einer Größe zwischen 1 bis 4 mm zugegeben werden, und zwar zu einem vorgegebenen Zeitpunkt, der vorzugsweise vor Zufügung des Wassers zum Teig liegt.Surprisingly, it has been found that a shortcrust pastry that meets the requirements can be prepared by adding bread crumbs or cake crumbs, depending on whether the dough is salty or sweet, in a size between 1 and 4 mm, and at a predetermined time, which is preferably before the water is added to the dough.
Der Zeitpunkt der Zugabe der Brösel zum Wasser spielt dann keine Rolle, wenn die Semmel- oder Kuchenbrösel mit Öl eingefettet worden sind.The time of adding the crumbs to the water is irrelevant when the breadcrumbs or cake crumbs have been greased with oil.
Durch die aufgezeigten Maßnahmen wird der Backprozeß erheblich verkürzt, unfertiges schwammiges Mürbeteiggebäck gibt es nicht mehr, und es wird darüber hinaus auch eine angenehme Konsistenz des Endprodukts gegenüber den bekannten Produkten erzielt.The measures shown shorten the baking process considerably, there are no longer unfinished spongy shortbread biscuits, and the end product also has a pleasant consistency compared to the known products.
Der erfindungsgemäße Teig kann für alle Mürbeteig-gebäcke eingesetzt werden, wobei sich bei den so- * genannten "pikanten" Kuchen wie Zwiebelkuchen,The dough according to the invention can be used for all short pastry pastries, the so-called "savory" cakes such as onion cake,
Quiche und ähnliches herausgestellt hat, daß das bei deren Zubereitung bisher erforderliche Vorbacken nicht mehr erforderlich ist, da durch die Zugabe der beschriebenen Semmelbrösel ein sicheres Durchbacken der Erzeugnisse gewährleistet ist.Quiche and the like has shown that the pre-baking previously required in their preparation is no longer necessary, since the addition of the bread crumbs described ensures that the products are baked through safely.
- 3 * «- 3 * «
Beispiel:Example:
Mehl 45 GewichtsteileFlour 45 parts by weight
Wasser 10 Gewichtsteile .Geschmacksgebende Komponente 2 GewichtsteileWater 10 parts by weight. Flavoring component 2 parts by weight
Semmelbrösel der Siebgröße 3 mm 18 GewichtsteileBreadcrumbs of sieve size 3 mm 18 parts by weight
Fett 25 GewichtsteileFat 25 parts by weight
VV
• - ,/K• -, / K
* m.* m.
»»
VV
Claims (4)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19833336175 DE3336175A1 (en) | 1983-10-05 | 1983-10-05 | SHORTCRUST |
| DE3336175 | 1983-10-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| LU85121A1 true LU85121A1 (en) | 1984-04-02 |
Family
ID=6211028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LU85121A LU85121A1 (en) | 1983-10-05 | 1983-12-07 | MUERBETEIG |
Country Status (9)
| Country | Link |
|---|---|
| AT (1) | AT379936B (en) |
| BE (1) | BE898362A (en) |
| CH (1) | CH655832A5 (en) |
| DE (1) | DE3336175A1 (en) |
| FR (1) | FR2552976B3 (en) |
| GB (1) | GB2147790B (en) |
| IT (1) | IT1212997B (en) |
| LU (1) | LU85121A1 (en) |
| NL (1) | NL8303839A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8527622D0 (en) * | 1985-11-08 | 1985-12-11 | Al Bazzaz S J | Food product |
| DE19646752C1 (en) * | 1996-11-01 | 1997-11-13 | Marion Thiele | Process and assembly to make one-trip plate or bowl |
| CA2962401A1 (en) * | 2014-09-24 | 2016-03-31 | Schwan's Global Supply Chain, Inc. | Food product having crunchy texture |
| BE1027645B1 (en) * | 2019-10-11 | 2021-05-10 | Destrooper Olivier Nv | A PROCESS FOR THE MANUFACTURE OF A WAFFLE AND THE WAFFLE ITSELF |
-
1983
- 1983-10-05 DE DE19833336175 patent/DE3336175A1/en not_active Withdrawn
- 1983-10-24 AT AT0377483A patent/AT379936B/en not_active IP Right Cessation
- 1983-10-26 CH CH5806/83A patent/CH655832A5/en not_active IP Right Cessation
- 1983-10-27 GB GB08328791A patent/GB2147790B/en not_active Expired
- 1983-11-08 NL NL8303839A patent/NL8303839A/en not_active Application Discontinuation
- 1983-11-09 IT IT8368168A patent/IT1212997B/en active
- 1983-12-02 BE BE0/211970A patent/BE898362A/en not_active IP Right Cessation
- 1983-12-07 LU LU85121A patent/LU85121A1/en unknown
-
1984
- 1984-01-09 FR FR8400322A patent/FR2552976B3/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| BE898362A (en) | 1984-03-30 |
| FR2552976A1 (en) | 1985-04-12 |
| GB2147790B (en) | 1987-01-07 |
| FR2552976B3 (en) | 1985-12-13 |
| IT8368168A0 (en) | 1983-11-09 |
| IT1212997B (en) | 1989-12-07 |
| AT379936B (en) | 1986-03-10 |
| GB8328791D0 (en) | 1983-11-30 |
| DE3336175A1 (en) | 1985-04-25 |
| NL8303839A (en) | 1985-05-01 |
| ATA377483A (en) | 1985-08-15 |
| GB2147790A (en) | 1985-05-22 |
| CH655832A5 (en) | 1986-05-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE29815564U1 (en) | Gingerbread cakes | |
| DE69304543T2 (en) | BREAD-LIKE, BREAD-LIKE PRODUCT FOR DIABETICS AND POWDER MIXTURE USED FOR THEIR PRODUCTION | |
| DE2800309B2 (en) | Seamless, filled, preferably spherical food with a soft filling | |
| DE69414582T2 (en) | FILLED LAMINATED DOUGH PRODUCTS | |
| LU85121A1 (en) | MUERBETEIG | |
| DE69527764T2 (en) | Leavening acid composition | |
| EP0029478A2 (en) | Saccharose-free pastries as well as their manufacture and use | |
| DE3131432C2 (en) | Use of swelling flour to increase the cut resistance of bread with a lot of bran | |
| DE3013003C2 (en) | Six grain bread | |
| DE3602062A1 (en) | Production of a potato pancake having a coating | |
| DE69100961T2 (en) | Process for making confectionery covered with a green leaf. | |
| DE69923070T2 (en) | FROZEN KITCHEN DOUGH WITH GOOD OUTSIDE PROPERTIES | |
| CH665089A5 (en) | LOW CRUMB STRUCTURE PIZZA COVER AND PROCESS FOR PRODUCTION. | |
| DE2553836C3 (en) | Dough for making baked goods | |
| EP3427592B1 (en) | Butter | |
| DE648829C (en) | Method of making cakes | |
| DE69609211T2 (en) | Flour-based heat-set products | |
| DE69405728T2 (en) | METHOD FOR OBTAINING A FAST COOKED PIZZA | |
| DE69619706T2 (en) | LOAF | |
| EP0288452A1 (en) | Filled bakery product | |
| DE2152118C3 (en) | Crumbs for the instant production of pastries, in particular cake bases | |
| EP1095568A2 (en) | Filling for bakery products | |
| DE1442042A1 (en) | Process for the preparation of flour compositions | |
| DE3105821A1 (en) | Bakery product | |
| DE2302964A1 (en) | Process for the production of ready-made mixes for the production of cake bases or biscuits |