RU185405U1 - FOOD PRODUCT WITH CAPACITY AND VALVE - Google Patents

Abstract

The utility model relates to the field of food industry and public catering and can be used as an edible shell for quick cooking of dishes with various fillings. Effect: increase the reliability of the retention of the filling in the cavity of the edible shell. Food flour product is a shell made in the form of an envelope containing a pocket and a valve. The pocket is made with a cavity bounded by two walls. The shell contains an outer and inner layer, each of which is made of a baked sheet test base. The shell is made with a fold. Parts of the shell located on opposite sides of the fold form the walls of the pocket. One of the walls of the pocket is made in such a way that its length is greater than the length in the same direction of the other wall, and the protruding portion of the wall with the greater length of the wall forms an envelope valve. The peripheral areas of the sides of the opposite walls of the pocket are connected by means of a connecting seam so that the cavity between the inner layers of the walls of the pocket is open from the location of the valve. 5 cp f-ly, 3 ill.

Description

The utility model relates to the field of food industry and public catering, mainly “fast food”, in particular to food products, namely flour (bakery) products, the main component of which is flour of cereal crops (cereals may also be included products and other additives), is an edible shell (or packaging) intended for use in the process of quick cooking of culinary products (ready meals) with a variety of fillings, for example, from meat, fish, o waxes, mushrooms, lettuce, herbs, cheese, with the addition of sauces. Such products are the basis of the assortment of enterprises of the fast food industry: small cafes, street pavilions or kiosks, mobile retail outlets, etc., located in places of public recreation for people or sports and entertainment events. In addition, the inventive food product can be eaten as an independent bakery product without filling. Simple and quick to prepare snacks and hearty meals with fillings inside the edible shell or packaging are very popular. The preparation of such dishes most often takes place in the presence of the consumer, and the filling can be made to order of the client based on his individual culinary preferences within the existing range of products.

The formation of the edible shell can be carried out from the test base. A test base is understood to mean a thermally exposed test piece that does not contain a filling. When heated in a baking chamber, a baked test base is obtained. In the modern fast food industry, baked sheet test bases, which are usually 0.2-10 mm thick, are widely used in baking factories to make edible shells of culinary products.

Most often, as a sheet test basis for the shell, into which the filling of the culinary product is wrapped, use tortillas (sheets) of Armenian pita bread or similar products (national thin bread cakes) from flour of cereal crops, the main of which are wheat, rye, corn, oats . Pita bread, called Armenian, is the most common type of national bread in many Asian countries and is usually baked from wheat flour in the form of thin cakes (sheets). The traditional Armenian lavash baked by hand in tonir is a thin sheet, usually up to 2-3 mm thick, 90-110 mm long and 40-45 mm wide [Arutyunov S.A., Voronina T.A. Bread in folk culture: ethnographic essays. - "Science", 2004. - S. 201]. In industrial production, pita bread can be baked in any shape (round, oval, rectangular), and its size is determined by the modes and settings of the baking equipment. To prepare culinary dishes, thin pita leaves are used, which make it possible to form a shell from them into which the filling is placed, while the base, for example, is rolled up into a tube or wrapped, filling it from all sides, etc. Other thin breads and tortillas can also be used as the basis for the formation of the edible shell, including from various grain crops, for example, Mexican tortilla cakes made from wheat or corn flour, Indian naan wheat cakes, rye flour cakes, barley cakes and etc.

In addition, modern bakery equipment makes it possible to form edible shells or packages of a wide variety of shapes from dough pieces and bake, including cups, horns, as well as containers and substrates made in multi-section (for serving several dishes at once).

As the filling, which is filled with an edible shell or packaging, use, for example, vegetables, salads, falafel, fried meat, fish, mushrooms, mashed potatoes and many other products, the choice and combination of which are determined by the skill of the cook and the taste preferences of visitors. Often add sauces. At the same time, the shell itself, into which the filling is placed, is also a tasty and healthy flour (bread) food product that well complements the full flavor range of the final culinary product.

For the products of "fast food" it is important:

- minimize the time spent on cooking with a large flow of visitors, which contributes to the use of edible shells already formed from the baked test base;

- ensure the compactness of the culinary product, which allows you to use it on the go, holding it in your hand;

- in the process of food consumption, ensure the integrity of the edible test shell (in which, for example, slices of juicy vegetables, meat, fish, and various sauces can be placed), which is ensured by measures aimed at increasing the strength of the edible shell (packaging), since if it becomes soaked and ruptured, the dish loses its aesthetic appeal to the consumer, and dropped out filling or leaking sauce can stain your hands or clothes, and the dish will become unusable at all;

When making long walks, “one day hiking” or organizing picnics outside the city, in the forest, in the “wild nature” away from the noise of “urban civilization”, fast food products are also indispensable for quickly satisfying hunger. However, in such cases, when the finished culinary products are purchased on the road, with the expectation that they can be consumed after a while (perhaps a few hours), for example, at a halt, there is another very important aspect of the requirements for edible packaging of a culinary product:

- providing the possibility of reliable retention of the filling in the cavity of the edible shell of the culinary product, and this aspect covers both ensuring the strength of the edible shell (as mentioned above) and preventing the filling from falling out of the cavity through the loading hole designed to place the filling in the cavity of the shell, since ready-made culinary products purchased for a picnic can be in the trunk of a car or in a travel bag for a certain time, while they can be folded so as to occupy Chez place, e.g., horizontally or obliquely.

A product is known - a bun, in which the formation of the cavity for the filling is carried out in the finished baked, and then cut bun [US Pat. application No. US 2018103651 A1 "Bun Press And Sloppiless Bun", IPC A21C 15/02, A21D 13/32, date publ. 04/19/2018]. The cavity is made in the upper and lower half of the bun using a matrix or a set of matrices that compress the cavity in the prepared parts of the product. This shell has low strength and quickly gets wet when it gets sauce or juice of the product. Possible deviations within one batch of bakery products can lead to different shell thicknesses and damage to the walls of the product during cavity formation. In addition, in the known product, it is possible to form only one layer of the shell. It should also be noted that in the known product, the filling is closed at the top and bottom, and on the sides it is not protected from ingress of external dust or from leakage of liquid ingredients of the filling.

Known edible flour product "Edible packaging of salad" [patent No. RU 76548 U1, IPC A23P 1/00, date publ. September 27, 2008], which is intended for use without the use of cutlery, when eating at points not equipped with seats, or during pedestrian walks. Edible packaging is made in the form of a horn-shaped base made of dough, the wall of which, closed along the perimeter of the cross-section, limits the cavity to accommodate the salad filling, the horn narrows to one end, and from the other end contains an opening (providing access to the cavity) to place the salad slicing. The base can contain up to 4 layers of dough. Part of the surface of the base baked from the dough is provided with stiffeners, which increases the strength of the edible packaging. However, the presence of stiffeners in the form of local thickenings complicates the design of the food product, prevents uniform filling of the base cavity with filling, and also worsens the organoleptic properties of the edible packaging as a food product. In addition, the known product does not provide for the possibility of closing the open cavity of the horn with any element such as a lid, which is an undesirable factor.

A product of bread dough is known according to patent No. GB 2274573 A ["Cooked article configuration)), IPC A21B 5/02, date publ. 08/03/1994], which is an edible shell and according to one embodiment has a cup shape, contains an upper and lower part, a cavity is formed in the lower part for filling with a product (filling), and the upper part is a lid. A cavity in the lower part is formed before baking, and a crust forms on the open surface of the baked dough, which prevents moisture from entering the body of the product. However, it is noted that this protection cannot provide long-term resistance to wetting. In addition, the product, made in the shape of a bowl, is inconvenient for use in camping conditions, without cutlery.

Known baking product according to patent No. DE 200050 ["Baked article)), IPC A21D 13/00, date publ. 09/01/1983], which is a multi-section base with a lid, baked from a dough piece. The base can be filled simultaneously with several types of products (dishes) - snacks, salad, kebab, cheese, sauces, etc. Each section in the base is made in the form of a cavity. The cover is a pair of parts to the base and exactly matches it. When the lid is installed on the base, the food products laid out in the sections are closed on all sides. However, this product has large dimensions and is intended for use in cafes and fast-food restaurants that have stationary seating for customers. This product is not intended for use during a walk, on the go, in addition, several of these boxes are difficult to transport in a travel bag to the picnic site.

Known shell of the finished bread [patent No. 2005380 C1 "Method for the manufacture of bread products with filling", IPC A21D 13/08, date publ. 01/15/1994], used for the manufacture of filled bread products. The casing is made of ready-made bread, has a pocket-like shape, a cavity is made inside the casing, having an open part on one side of the casing. On the upper edge of the shell on the side of the open part there is a lid, which is a dough piece. The seam between the lid and the upper edge of the pocket-like shell before baking is strengthened by pinching. Before installing the cover on the shell, the cavity of the shell is filled with a filling. After fixing the lid, the product is baked and served hot. As a disadvantage, the need for heat treatment before serving the consumer, which eliminates the use in the field, should be noted. In addition, the shell is not resistant to getting wet, especially from an unstrengthened inner surface.

Known patent No. US 5914140 A ["Food products having acoustic bonds between food layers", IPC A21D 6/00, date publ. 06/22/1999], in which a food cereal product made from flour dough is proposed. The product is an edible shell of two layers (test sheets), between which a filling can be placed. The test layers are interconnected by means of a continuous peripheral seam made by ultrasonic treatment to form acoustic bonds, which provide gluing of food product layers in the impact zone. The authors of the known method note that the use of acoustic welds can contribute to the creation of new consumer-friendly forms of ready-to-eat cereal products, snacks, deep-fried foods, etc. The ultrasonic seam is applicable both for joining (gluing) layers of dough pieces (blanks made from raw dough), which will later be subjected to heat treatment, and layers of finished products, for example, for connecting together sheets of a baked test base.

As the product (prototype), the closest in the aggregate of essential features to the claimed utility model, it is proposed to choose a food flour product known according to patent No. RU 2600001 C1 ["Method for making a bun for a sandwich and a bun obtained in this way", IPC A21D 13 / 00, date publ. 10/20/2016], which is a bakery product forming an edible shell with a filling cavity, the cavity being formed when baking a dough piece by placing a silicone insert between two parts of a bent dough piece. The product is made from wheat flour and / or other ingredients commonly used for baking bakery products. The dough is prepared by any method adopted in bakery for the manufacture of products from wheat flour. The dough piece is rolled into a flat cake (sheet, sheet dough piece), visually divided into two parts and a silicone insert is placed on one part so that its edge from the side of the holder extends beyond the borders of the workpiece (which subsequently allows you to remove the insert from the cavity of the finished product and provides in the finished product, the cavity is open), and the lateral edges of the liner did not overlap the boundaries of the dough piece, leaving peripheral areas (or zones) on the sides of the part of the piece on which kladysh, free for the subsequent joining by reduction with mating areas other part of the rolled preform. Then the billet is bent, covering the lower part, on which the silicone insert is placed, with the upper part, thus forming two walls of the billet, located on opposite sides of the bend, and on the sides adjacent to the bend, by crimping the dough, a connecting seam connecting the peripheral zones is formed the sides of the opposite walls of the workpiece, while the peripheral section between the upper and lower part of the workpiece, from which the silicone insert protrudes, remains unconnected. After baking the product, the liner is carefully removed. Thus, a baked edible flour product is obtained, which is an edible shell with a pocket-shaped cavity for filling. The shell is made in the form of a pocket, from a single-layer solid billet. The cavity is formed between two walls located on opposite sides of the bend of the workpiece and interconnected by means of a connecting seam along the peripheral zones of the sides. In this case, the cavity is made open opposite the bend, which makes it possible to fill it with filling from the outside. Baking of the product with an already formed open cavity is accompanied by the formation of a crust on the inner surface of the walls, which increases the resistance of the shell to getting wet.

However, it should be noted that when removing the silicone liner from the shell cavity formed during baking, local damage to the shell integrity may occur. The bending of the casing is carried out in a wet dough preform, which is subject to deformation even from a slight pressing force, as a result of which the bending of the casing can be damaged from the edge of the silicone insert at the stage of forming the preform. It should also be noted that the known technical solution provides for the formation of a single-layer shell of the product, which reduces the strength of the shell. In addition, it should be emphasized that in a known product (in an edible shell) the cavity filled with the filling remains open, which makes it possible for the filling to fall out of the open cavity when the finished product is tilted, for example, when buying finished products “with you” on the road on a picnic, etc. and their subsequent transportation for, for example, several hours in the trunk of a car, in a travel bag, in a picnic box. All these factors reduce the reliability of the retention of the filling in the cavity of the shell.

The technical result provided by using the inventive utility model is to increase the reliability of the retention of the filling in the cavity of the edible shell.

To achieve the above technical result, an edible flour product is proposed, which is a shell made in the form of an envelope containing a pocket and a valve. The pocket cavity is bounded by two walls. The shell contains an outer and inner layer, each of which is made of a baked sheet test base. The shell is made with a bend, and parts of the shell located on opposite sides of the bend form the walls of the pocket. One of the walls of the pocket is made in such a way that its length is greater than the length in the same direction of the other wall, and the protruding section (outlet) formed with the larger length of the wall forms an envelope valve. The peripheral areas of the sides of the opposite walls of the pocket are connected by means of a connecting seam so that the cavity between the inner layers of the walls of the pocket is open from the location of the valve.

The implementation of the inventive food flour product, which is a shell, made, in contrast to the prototype, in the form of an envelope containing a pocket and a valve, despite the fact that the shell contains an outer and inner layer, each of which is made of a baked sheet test base, as well as the envelope valve, as described above, provides increased reliability of the retention of the filling in the cavity of the edible shell, primarily due to the presence of the valve, which allows closing the open cavity to prevent loss of n larvae, for example, in case of misalignment of the product and by performing the shell comprising inner and outer layers, each of which is made of baked test sheet bases, which improves shell resistance to wetting and consequently its strength. During the heat treatment of a dough blank, its surface layer hardens, becoming more durable and resistant to wetting. In a baked sheet test base, both surfaces are hardened, which, in combination with the shell containing the outer and inner layer, significantly increases the strength of the inventive edible flour product when used as an edible shell filled with filling, and helps to preserve the integrity of the shell when consuming the product, and therefore, increase the reliability of the retention of the filling in the cavity.

When filling the edible shell with the filling, the shell is usually held with the open part of the cavity up (the cavity in the inventive product is made open from the valve location side), the cavity is filled with ingredients sequentially, starting from the bottom of the pocket and then to the upper part, and in this position is passed to the consumer, while first of all, flowing ingredients appear at the bottom of the shell, as a result of contact with which the edible test shell is susceptible to getting wet and damaged. The research results of the prototypes of the claimed product confirmed that the resistance to wetting (strength) of the zone for bending the shell containing the inner and outer layer is higher than at the seam of the shell connecting the layers of opposite walls. Given this factor, the inventive edible flour product can be made in such a way that the valve is located on the side opposite to the bend of the shell, which provides increased strength of the shell.

In order to further increase the reliability of holding the filling in the cavity of the shell, the inventive edible flour product can be made with a valve, the outer layer of which has a greater length than the inner one, and overlaps the inner layer of the valve. So, in the case of an inclined location of the culinary product, for example during transportation, the flowing ingredients of the filling can get on the inner surface of the inner layer of the valve and seep through the gap between the inner layer of the valve and the outer layer of the pocket, and in this case there will be a section of the outer layer of the valve which overlaps the shorter inner layer of the valve and is in contact with the outer layer of the pocket.

From the point of view of consumer preferences, the most demanded are products whose edible shell is formed from several layers of a test base having a thickness of 0.2-3 mm, which corresponds to the assortment of bakery products presented on the distribution network, which are also intended for use as baked goods sheet test basis in the manufacture of culinary products with a variety of fillings. Given this circumstance, for the formation of layers of the shell forming the inventive food flour product, a baked sheet test base with a thickness of 0.2-3 mm can be used.

As a baked sheet test basis of the claimed edible flour product, Armenian pita bread can be used, since this particular type of national thin bread in many countries of the world is one of the most popular products used in the fast food industry to form an edible shell.

As a baked sheet test basis of the inventive food flour product, tortilla can also be used - a very popular thin tortilla made from corn or wheat flour, which is the basis (edible test shell) of many Mexican dishes.

Graphic materials explaining the implementation of the inventive food product with a cavity for the filling and the valve, contain an example of the product. In FIG. 1 is a schematic illustration of the product, the main view; in FIG. 2 is a schematic illustration of the product, section aa (top view); in FIG. 3 is a schematic illustration of the product, section BB (side view).

The food flour product is a casing 1 made in the form of an envelope consisting of a pocket 2 and a valve 3. In the presented example, the casing 1 is made with a fold 4. Parts of the casing located on opposite sides of the fold 4 form walls 5 and 6 defining the cavity 7 of the pocket 2. The shell 1 in the above example is made two-layer, while the wall 5 is formed by the inner layer 8 and the outer layer 9, the wall 6 is formed by the inner layer 10 and the outer layer 11. Thus, the cavity 7 of the pocket 2 is bounded by the inner surfaces of the inner layers s 8 and 10 of the walls 5 and 6. The wall 6 is made larger extent than wall 5, the wall Issue 6, i.e. a wall portion 6 extending beyond the wall 5 forms a valve 3, which comprises an inner layer 14 and an outer layer 15. The outer layer 15 of the valve 3 overlaps the length of the inner layer 14 of the valve 3 (i.e., is made longer). The peripheral areas of the sides of the opposite walls 5 and 6 of the pocket 2 are connected by means of a connecting seam, namely: the opposite walls 5 and 6 of the pocket 2 are connected to each other on one side by a connecting seam 16, on the other hand, by a connecting seam 17. In this case, the peripheral regions of the sides are opposite the walls 5 and 6 of the pocket 2 are connected in such a way that the cavity 7 between the inner layers 8 and 10 of the walls 5 and 6 of the pocket 2 is open from the location of the valve 3. Moreover, the connecting seam can be made directly along the edge of each side of the connected walls, and indented from the edge. The cavity 7 between the inner layers 8 and 10 of the pocket 2 is open from the location of the valve 3, which makes it possible to fill the filling of the cavity 7 with the ingredients from the side of its open part 18. The layers of the shell 1 are made of a baked sheet test base.

As a baked sheet test basis, bakery products sold through a distribution network can be used, for example:

- “Bakery products: Armenian pita bread thin in packaging”, manufactured in accordance with STO 48005917-001-2017, manufactured by Armagan Group of Companies for Karavay OJSC;

- “Armenian Lavash”, manufactured in accordance with TU 9115-278-05747152-2003, manufacturer of “Riga bread” LLC;

- “Bakery products. Scones. Original wheat tortillas ”, manufactured in accordance with TU 9115-005-43302355-12, manufactured by CJSC“ Sun Mexico ”;

- “Bakery product: Wheat roll in packaging”, manufactured in accordance with STO 48005917-001, manufactured by Armagan Group of Companies for Karavay OJSC;

- "Derevensky Roll", manufactured in accordance with TU 9115-001-48005917-2013, manufacturer of "Armagan";

- “Pellets with rye flour“ Thin base ”in the package”, manufactured in accordance with TU 9115-091-31074127, manufacturer LLC Fazer.

When developing the inventive product, trial batches of products were manufactured and investigated using a baked sheet test base with a thickness of 0.2 mm to 10 mm in increments of 0.3-0.5 mm.

The choice of the thickness range of the test base from 0.2 mm to 10 mm is due to the following:

a base with a thickness of less than 0.2 mm is difficult to manufacture from a technological point of view, and also has unsatisfactory strength characteristics for the purpose of fulfilling the product of its functional purpose;

when using a base with a thickness of more than 10 mm, technological difficulties arise associated with the formation of the inventive product, namely the formation of "creases" in the bending of the shell, which entails a violation of the integrity of the product and, as a result, a decrease in its consumer characteristics (flowing flowing ingredients of the filling through the creases ").

According to the results of studies, the best organoleptic indicators were revealed in products obtained using a baked sheet test base with a thickness of 0.2 mm to 3 mm.

The sheets or cakes of the test base may have a different shape, for example, rectangular, oval, round. An envelope-shaped envelope with a pocket and a flap can be formed from a single solid base sheet, for example, a rectangular shape. In this case, the bending, forming two layers of the shell, is carried out along the line of symmetry of the base sheet, and the subsequent bending, forming an envelope consisting of a pocket and a valve, is carried out in such a way that one wall of the pocket is longer than the other and the release of a longer wall forms a valve.

It is also possible to form an envelope, for example, from two separate layers of a sheet test base superimposed on each other. In this case, the folding forming an envelope consisting of a pocket and a valve is carried out similarly to that described above.

The above cases relate to the formation of an envelope, the valve of which contains the outer and inner layers of the same length.

When forming the valve, it is possible to perform the outer layer longer than the inner one in the following way, for example:

in the first case, by bending the sheet of the test base (forming two layers of the shell) not along the line of symmetry of the sheet so that one layer of the shell is longer than the other;

in the second case, when two separate layers of a sheet test base of different lengths are superimposed on each other.

When using an oval or round base, if necessary, excess base at the edges of the product can be removed after the formation of the shell.

In the example presented on graphic materials, the fold of the envelope forms the bottom of the envelope pocket. Another embodiment is also possible, for example, in which the bend of the shell is made on the side of the pocket, and the walls of the pocket on the other sides (in the peripheral regions) are connected using a connecting seam.

In addition, it should be noted that the shell can be formed by a large number of layers, which will increase the strength of the product, however, it is necessary to take into account the associated increase in the wall thickness of the product, which can lead to a decrease in consumer demand, since it can cause inconvenience when consuming a culinary product.

The connection of the sides of the opposite walls of the pocket can be carried out, for example, by performing a connecting seam by ultrasonic treatment of the layers to be joined, as described in the previous patent No. US 5914140 A [Food products having acoustic bonds between food layers, IPC A21D 6/00 , date publ. 06/22/1999]. In this case, the food layers to be connected are heated, as a result of which, between the layers, an “acoustic (or ultrasonic) weld” is formed. The implementation of thermal effects on the joined layers in order to form a connecting seam between them is possible by other methods other than ultrasonic treatment.

As a filling in the preparation of a culinary product, it is possible to use a wide variety of ingredients for filling the cavity of the shell: meat, fish, mushrooms, cutting vegetables and salad greens, cheese, sausages, ham, etc., as well as sauces and seasonings.

With various methods of forming a shell between the layers of one wall of the pocket, additional open cavities can be formed, which can also be used to fill the filling with additional solid ingredients, for example, a slice of cheese or ham.

The inventive food product with a filling cavity can be used at the enterprises of the fast food system as an edible shell for preparing cold snacks and hot dishes. The cavity of the shell is opened, filled with the filling and the valve is bent, closing the open part of the cavity, while first the inner layer of the valve is bent, then the outer one. The finished dish can be subjected to an additional short-term thermal effect in order to obtain a delicious crisp to give the dish a more attractive appearance and improve organoleptic properties. The composition of the filling for filling the edible shell can be formed on an individual order. Minimum time is spent on customer service, since the edible shell filled with filling does not require separate preparation. The finished product, which is an edible shell made in the form of an envelope with a valve and filled with filling, is compact, convenient for carrying and consuming on the road, on a picnic, during a walk.

The implementation of the product from the shell containing the outer and inner layer, each of which is made of a baked sheet test base, provides increased strength of the shell of the product and the preservation of its integrity, and the execution of the valve, which can close the cavity of the shell with the filling, eliminates the loss of filling from the cavity through loading hole, which allows for transportation and storage of finished culinary products purchased for a picnic for some time, for example, before arriving at the place of a picnic location, the products can be folded so as to occupy less space, for example, on top of each other in a horizontal position or with an inclination.

Thus, the proposed implementation of the food product with a cavity for the filling and the valve, intended for use as an edible shell in the preparation of the culinary product, provides in comparison with the prototype increase the reliability of the retention of the filling in the cavity of the shell.

Claims (6)

1. Food flour product, characterized in that it is a shell made in the form of an envelope with a pocket, the cavity of which is limited by two walls, and a valve, the shell is made with a fold and has an outer and inner layer, each of which is made of baked sheet test base, and parts of the shell located on opposite sides of the bend form the walls of the pocket, one of the walls of the pocket is made in such a way that its length is greater than the length in the same direction of the other wall, and the image vanny wherein the projecting portion of greater wall forms an extension of the valve, moreover the peripheral regions of opposite sides of the pocket walls are connected by a connecting seam such that the cavity between the inner layers of the walls of the pocket is opened by the valve arrangement. 2. Food flour product according to claim 1, characterized in that the valve is located on the side opposite to the fold of the shell. 3. The food flour product according to claim 1, characterized in that the outer layer of the valve has a greater length than the inner layer of the valve, and is made overlapping the inner layer of the valve. 4. The edible flour product according to claim 1, characterized in that the thickness of the baked sheet test base is 0.2-3 mm. 5. Food flour product according to claim 1, characterized in that the Armenian pita bread is used as the baked sheet test base. 6. Food flour product according to claim 1, characterized in that tortilla is used as a baked sheet test base.

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