PT103181B - PROCESS FOR INDUSTRIAL MANUFACTURING AND PACKAGING OF BREAD WITHOUT COTE - Google Patents

Abstract

The fabrication of industrially-packaged sliced bread consists of cooling after slicing of the bread, to a temperature of 8-14 degrees C. The bread is then wrapped in a sheet barring loss of water vapor and packaged conventionally after scaling the sheet.

Description

PROCEDURE FOR MANUFACTURING AND

INDUSTRIAL PACKAGING

BREAD SHAPE WITHOUT

CRUST

Various forms are well known in the industrial sector. Most of these procedures comprise the preparation stages of the dough containing water, flour and yeast, with the optional addition of various additives, such as sugar, flavorings, obtained according to the dough, the dough in a mold, fermentation of the dough , baking, removing the bread from the mold, cooling to room temperature, optional slicing of the bread into slices packaging in a bag, in conjunction with a piece of bread in order to pack, which is closed at one end and open at the other , which is closed by strangulation at its end with the help of a thread that girds itself on said strangulation.

bread without crust presents, despite a series of new problems that cannot be solved with crust molds.

-2On the one hand, the crust of the bread has a protective effect on bread with respect to external agents. The crust of the bread, having a lower degree of humidity than the crumb, reduces the attraction for the bread of the microorganisms that are in the atmosphere, which on the other hand find a more favorable habitat in bread without crust, since the crumb is more is moist.

On the other hand, it is known that the preservation of the characteristics of the consumption of bread in a lasting way, depends on the degree of humidity that it conserves.

The crust forms a protective layer, delaying the loss of moisture, favoring the preservation of the bread for a longer time, in conditions suitable for consumption.

When removing the crust, this protective effect is lost, and the bread is exposed to a faster loss of moisture than bread with a crust.

In addition, when extracting the crust, the bread formed only by the crumb presents major problems for its handling, transport and slicing and packaging processes. Bread without a crust, at room temperature, is of a much more ductile nature than bread with a crust and adheres easily to all types of surfaces.

In order to avoid the inconveniences of handling bread without the crust mentioned above,

-3 that subject the bread, once removed from the crust, to a heating or, prolonged rest at room temperature, which hardens the surface of the bread. However, this impairs the characteristics of the bread, since it dries out its outer surface, losing moisture as a whole, thus impairing the final quality of the product and advancing its aging.

Another of the drawbacks that is also common in the traditional crusted loaf packaging is the possibility of tampering with the packaging, since there is only one pouch closed with a string that can be girded, it is perfectly possible to open the pouch that contains the bread, manipulate its contents and close it again before the product is sold, without the consumer being able to prevent it.

In patent application No. 200401535 by the same applicant, a procedure is described, which consists of subjecting the bread, once baked and cooled to room temperature, to a low temperature cooling phase for a predetermined time, prior to the removal of the crust , when slicing and packaging with a film and a product pouch. This improves the handling of the product and its conservation.

The inventors have discovered that the low temperature cooling process can also be carried out after the crust removal phases, in which case

-4Improve product handling conditions in the slicing and packaging process.

The cooling process after removing the crust has the advantage that it allows to decrease the cooling time of the bread, since the presence of the crust delays the cooling process of the crumb.

In this case, the phases of removing the crust, cooling at low temperature, cutting into slices and packing, take place in a clean room.

In an alternative procedure, also included in the same invention, the slicing phase is carried out before cooling at low temperature. In this case, the phases of removing the crust, cutting into slices, cooling at low temperature and packaging take place in a clean room.

To facilitate the understanding of the invention, an illustrative and non-limiting example includes drawings of a procedure diagram that is the object of the invention and of the final packaged product that is obtained.

Figure 1 corresponds to a schematic representation of the phases of an industrial bread manufacturing procedure according to the traditional procedure.

Figure 5 corresponds to a schematic representation of the innovative phases that constitute the object of the invention.

Figure 3 corresponds to a schematic view of the phase of wrapping the bread in a wrapper prior to its introduction into the bag.

Figure 4 corresponds to a schematic view of a bread in a previous wrapper.

Figure 5 corresponds to a schematic view of the phase of introduction into the bread bag with the previous wrapper.

Figure 6 is a schematic view of the bread wrapped in the previous wrapper and inside the bag, ready for sale.

Figure 7 corresponds to the schematic representation of an alternative process according to the invention.

As shown in figure 1, the usual industrial bread manufacturing procedure comprises a step 1 in which dough 2 is made, using a kneading machine not shown in the diagram, but which can be of different types and which, it generally includes a hopper 3, in which the dough is subjected to a process of mixing its constituent products, which at least include flour, water and yeast in variable portions.

-6 From the kneading machine, regular portions of dough are extracted, depending on the weight of the bread that you want to produce and that normally are left to stand during a phase 5.

The portions 4 are laminated in a phase 6 and then rolled up in a phase 7 producing pieces 8. One or more of these pieces are placed in molds 9, where they are allowed to ferment for a predetermined time, until the mass of the product has grown as a result of the fermentation process, as indicated in step 10.

Then, as shown in the diagram, in step 11, the dough is cooked in a mold until the desired cooking point is reached. Said cooking can take place in ovens of different types, not shown in the figures.

In continuation, in phase 12, the bread is extracted, which can also be done according to different procedures, and the bread is allowed to cool to room temperature (phase 13), before proceeding to its packaging inside. of a bag. Prior to said packaging, the bread can be cut into slices or not, depending on the case.

As shown in figure 2, the phases that characterize this invention are then proceeded, and consists of proceeding in a clean room, eliminating the crust

-7 outside the bread (phase 14), until you get a bread 15 without crust, and then subject the breads to a low temperature cooling process 16, for example at a temperature between -4 ° C and 4 ° C until that breads reach a predetermined temperature, between 8 ° C and 14 ° C.

Then, even inside the clean room, the bread can eventually be cut into slices, as indicated in step 22, to achieve a set of slices 18. The slicing operation can be carried out in better conditions using this procedure , thanks to the low temperature at which the bread crumb is, and which gives it a consistency superior to that at room temperature. In addition, this ensures that the moisture conditions of the bread are the best for consumption.

Figure 3 shows, in schematic form, the phase in which bread 18 without a crust and cut into slices, is surrounded by a film 19 of a material that prevents the loss of water vapor, such as, for example, polypropylene, which can be carried out by means of machines of known type, such as those manufactured by Hartman, Record or Ilapack.

The wrapped bread block 18 closes tightly, for example by thermal welding, and a package 20 is obtained, as shown in figure 4, which is then placed inside the conventional pouch 21,

-8 as shown in figure 5 and, closed by wire 17, as shown in figure 6.

In an alternative way, as shown in figure 7, it is possible to proceed with the operation of slicing 22 before the cooling phase 16 at low temperature, in which case, the cooling serves to better handle the bread, at the stage when the bread wraps around the film at 19 before inserting it in bag 21.

Claims (7)

1. Procedure for the industrial manufacture and packaging of bread without a crust, the type comprising the phases of kneading, dividing into pieces of the dough, resting, molding, fermentation, baking, demoulding, cooling to room temperature, removal of the crust , cooling at low temperature and cutting into slices, characterized in that the said phase of elimination of the crust takes place before the cooling phase. 2. Procedure for the industrial manufacture and packaging of bread without a crust, according to claim 1, characterized in that the slicing takes place after the cooling phase of the bread at low temperature. 3. Procedure for the industrial manufacture and packaging of bread without a crust according to claim 1, characterized in that the cooling process takes place until the temperature of the bread is between 8 ° and 14 ° C, submitting for the effect the bread to a cooling process with temperatures between -4 ° C and 4 ° C. 4. Procedure for the industrial manufacture and packaging of bread without a crust, according to the previous claims, characterized in that the process of removing the crust and cooling, slicing and packaging is carried out in a clean room. 5. Procedure for the industrial manufacture and packaging of bread without a crust, according to any one of the preceding claims, characterized in that, once the bread has been subjected to the phases of crust removal and slicing, it is wrapped in a film of a material that produces a barrier effect against the loss of water vapor, seals and then introduces into a final packaging pouch. 6. Procedure for the industrial manufacture and packaging of bread without a crust, according to claim 4, characterized in that the wrapping film is polypropylene. 7. Procedure for the industrial manufacture and packaging of bread without a crust, according to the previous claims, characterized by the fact that it is possible to proceed with the operation of slicing before the low temperature cooling phase, in which case, the cooling serves to better handle the bread, at the stage when the bread is wrapped in the film before introducing it into the bag.