SE437753B - PROCEDURE FOR THE PREPARATION OF BAKWARE - Google Patents

Description

7800518-8 a large amount of a saline solution with a set temperature is circulated through the rollers. Instead of a salt solution, i.e. an aqueous solution of an inorganic substance, preferably a salt, it is also possible to use an organic temperature carrier, for example a polyhydric alcohol.

When using a large excess of saline, a constant inlet and outlet temperature of the saline is guaranteed.

In the hitherto usual coarse water cooling, only so much water is always led into the rollers that approximately the heat of friction generated is removed.

By means of the new process according to the invention, whereby a large amount of cooled or heated brine, which for each occasion is set at a predetermined temperature, is led in large excess in circulation through the rollers, as is also the case with the processes according to the prior art. , dissipation of the 'generated frictional heat. However, it is further achieved for the first time that the rolling surfaces are always kept at the same temperature, whereby surprisingly the above-mentioned technical task is solved.

In the process according to the present invention, a fine, closed film is formed, which is removed from the last roll and by folding is transformed into a strip of 3-4 mm thickness.

This strip is cut into pieces or punched in the usual way, and then undergoes a drying or gentle baking process.

He then gets pieces which, as a result of the low drying or baking temperature, preserve the cheese taste very well, for example, and pleasantly and advantageously differ both in terms of taste and other properties from hitherto common cheese pastries.

In some recipes it has been found that larger individual pieces are easily deformed after the drying or baking process. This technical problem can be solved by arranging two rolling mills, in which the speed of the discharge belt of one mill is equal to the surface velocity of the surface of the last rolling mill; this gives a smooth, almost fold-free band. In the second rolling mill, in which each individual roll goes faster than the previous roll, a pleated film or pleated band is formed.

This smooth strip is then transferred to the smooth floor film, so that now a total floor strip has been formed, which consists of two components, namely of the underside component, which consists of the smooth or stretched floor strip of the first roller assembly. : for QUALITY. v! s 7800518-8 The two-component foil film thus formed can be cut into arbitrarily large pieces, for example in the format 100 x 200 mm, without these pieces being deformed after drying or baking.

According to another embodiment, a three-component fluorine film or strip is produced in such a way that a third rolling assembly is arranged, in which a smooth sub-film is generated analogously to the process in the first rolling assembly; in the second rolling mill, in this embodiment, the pleated middle film is again produced and in the first rolling mill the smooth top film.

A sandwie-heart-shaped, three-component flor film produced in this way has exceptionally good dimensional stability. According to a further embodiment, the whole process is carried out in a room with precisely preset and controlled air temperature and humidity in order to exclude even the smallest changes in the processing temperature in the rolling units.

The principle of the present invention is now explained below by means of some embodiments, which further explain preferred embodiments. Example 1 shows that with the aid of the invention it is possible to process starting products with a very high fat content and a very high egg wheat content.

Knead 70 kg of peeled and finely rolled Gouda cheese with 50% fat (dry matter) and 5 kg of hard fat with 20 kg of wheat flour, 0.20 kg of salt and H, 40 kg of emulsifier and feed the mass into a rolling mill, whose rollers are accurate set at a temperature of + 3 ° 0, while at the same time: ensuring that a room temperature of 1400 and 40% relative humidity is maintained.

The continued working method is the same as described in the introductory whisper. a strip of 3 - 4 mm thickness. This strip is cut or punched into pieces in a known manner, and then subjected to a drying or mild baking process.

This gives a greatly improved cheese pastry, which very well preserves its cheese taste and differs in taste as well as in other organoleptic "properties from hitherto cheese pastries.

Example 2. The starting materials, namely 55 kg of wheat flour, 7 kg of refined wheat, 10 kg of rye pit, 11 kg of oat pit, 12 kg of vegetable egg white, 4 kg of peanut fat, 1 kg of salt and 0.5 kg of emulsifier, are kneaded with 35 liters of 190 m * Qwzmw

Claims (1)

1. giï300518-8 water to a dough. 1/4 of this dough is fed at room temperature on a first rolling mill and 3/4 of the dough is placed on a second rolling mill. The first rolling mill runs at a speed which is a quarter of the speed of the second rolling mill. The discharge belt of the first rolling mill has the same speed as the rolling surface of the last roll of the first rolling mill; however, the discharge belt of the second rolling mill runs only at a speed which constitutes a third day of the peripheral speed of the last rolling mill of the second rolling mill. Then, as already mentioned in the general part of this description, the two resulting fluorocomponents are brought together and further processed as two-component fluorine films as above. Example 3. In principle, the same recipe and the same procedure as described in Example 2 are used, but this time before the compound az the two flor films per 100 kg of pulp are sprinkled with a shaker sieve and a chute 10 kg of sesame seeds on the lower pleated flor belt. . Example 4. The principle is as described in Example 3, with the difference that after the joining of the two films the upper filament with a foam rubber roller is printed on the lower corrugated flor film, Patent claim: Process for producing pastries, which preferably does not contains starch and which is not baked, and of dough products with a short processing time, where the dough has a particularly high content of fat and / or egg white and / or water, the dough mass being rolled out in a rolling mill with several pairs of rolls, where each roll is driven at a higher speed than the foregoing, and where the film formed in this way is transferred to a discharge belt for drying the product, characterized in that the surface temperature of the rolling mill's rollers is fine-tuned within 1 ° C and kept even over the entire rolling surface by solution or organic coolant is allowed to flow through. .tgooa QUP-LWY