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
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/06—Baking processes
• • 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
  • A21D13/04—Products made from materials other than rye or wheat flour
  • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
• • 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
  • A21D13/04—Products made from materials other than rye or wheat flour
• • 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
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/31—Filled, to be filled or stuffed products filled before baking
• • 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
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/37—Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling
• • 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
  • A21D13/40—Products characterised by the type, form or use
• • 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
  • A21D13/40—Products characterised by the type, form or use
  • A21D13/41—Pizzas

Definitions

• This invention relates to a bakery food product.
• Potato crisps for example, are commonly eaten as appetizers to please the palate. However, although potato crisps are very pleasant to the taste, they are high in fat on account of the oils and other fats used to cook them and consequently low in nutritional value and detrimental to good health.
• the need is felt for a food product that is not only pleasant to the taste but also possesses specific and useful dietetic properties.
• the invention therefore provides a bakery product characterised in that it comprises an outside layer based on flour and an inside layer of filling.
• the snack obtained in this way is particularly wholesome because it does not need to be cooked in oil and, thanks to the filling, is very pleasant to the taste.
• the invention also provides a process for making a flour-based bakery product characterised in that an outside layer based on flour is combined with an inside layer of filling.
• FIG. 1 illustrates a preferred embodiment of the bakery product according to the invention
• FIG. 2 is a block diagram representing a preferred process for obtaining the bakery product according to the invention.
• the reference numeral 10 in Figure 1 denotes a bakery product which
• 5 advantageously comprises an outside, flour-based layer, labelled 12, and an inside layer of filling 14 extending preferably for the entire length of the product and coming into contact with the outside environment at each end of the product itself.
• the inside layer of filling 14 is also based on flour and, as illustrated, the outside, flour-based layer 12 0 circumferentially surrounds the inside filling layer 14.
• the outside diameter of the bakery product 10 measures approximately between 1 and 1.8 cm, while the outside diameter of the inside filling layer 14 is approximately between 0.5 and 0.9 cm.
• the outside diameter of the product 10 is labelled DE while the outside diameter of the 5 inside filling layer is labelled DF.
• the length L of the bakery product is preferably between 1 and 3 cm.
• the bakery product according to the invention makes a convenient snack that can be easily held between two fingers and eaten by the consumer, even in a single mouthful.
• the product also looks appealing and gives consumers the o impression of a healthful, wholesome product.
• a longer product up to 5 or 10 cm in length, forming a sort of filled breadstick is also imaginable. Indeed, a filled breadstick of this kind might even be as long as 22 to 24 cm.
• the outside layer 12 comprises 5 wheat flour, preferably type "0" soft wheat flour with suitable rheological properties, in particular, the parameter W, which is preferably between 80 and
• the soft wheat flour added to the mixture used to make the outside layer 12 0 is between 55% and 65% by weight of the mixture, preferably between 58.8% and
• the quantity of soft wheat flour used to make the outside layer 12 is around 60.8% by weight of the respective layer dough mixture.
• the outside layer 12 comprises at least one 5 vegetable oil with a high melting point, preferably a bifractionated, non- hydrogenated palm oil.
• the high melting point vegetable oil is added in a quantity of between 2.5% and 4.5% by weight of the respective layer dough mixture, preferably in a quantity of between 3% and 4% by weight of the respective layer dough mixture.
• the high melting point vegetable oil is added in a quantity of around 3.7% by weight of the respective layer mixture.
• the outside layer 12 comprises olive oil or extra virgin olive oil.
• the olive oil or extra virgin olive oil is added in a quantity of between 1.5% and 3.5% by weight of the respective layer dough mixture, preferably in a quantity of between 2% and 3% by weight of the respective layer dough mixture.
• the olive oil or extra virgin olive oil is added in a quantity of around 2.4% by weight of the respective layer dough mixture.
• the outside layer 12 also comprises salt, in particular fine sea salt, in a quantity of between 0.5% and 2.5% by weight of the mixture, preferably between 1% and 2% by weight of the respective layer dough mixture.
• the fine sea salt is added in a quantity of around 1.4% by weight of the respective dough mixture.
• the outside layer 12 comprises ale yeast, in a quantity of between 0.5% and 2.5% by weight of the respective layer dough mixture, preferably between 1% and 2% by weight of the respective layer dough mixture.
• the ale yeast is added in a quantity of around 1.2% by weight of the respective layer dough mixture.
• the dough mixture of the outside layer also comprises water in a quantity of between 25% and 35% by weight of the respective layer dough mixture, preferably between 28% and 32% by weight of the respective layer dough mixture.
• the water is added in a quantity of around 30.4% by weight of the respective layer dough mixture.
• the flour used to make the outside layer 12 comprises hard wheat flour.
• the hard wheat flour added to the mixture used to make the outside layer 12 is between 55% and 65% by weight of the mixture, preferably between 58.8% and 61.82% by weight of the respective layer dough mixture.
• the quantity of hard wheat flour used to make the outside layer 12 is around 60.8% by weight of the respective layer dough mixture.
• the flour used to make the outside layer 12 comprises rice flour.
• the quantity of rice flour added to the mixture used to make the outside layer 12 is up to 60% by weight of the respective layer dough mixture, preferably between 20% and 60% by weight of the respective layer dough mixture and, optimally, 23% by weight of the respective layer dough mixture.
• the flour used to make the outside layer 12 comprises spelt flour.
• the quantity of spelt flour added to the mixture used to make the outside 5 layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the outside layer 12 comprises l o buckwheat flour.
• the quantity of buckwheat flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the outside layer 12 comprises hulled barley flour.
• the quantity of barley flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough 20 mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the outside layer 12 comprises rye flour.
• the quantity of rye flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the outside layer 12 comprises oat flour.
• the quantity of oat flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer 35 dough mixture.
• the flour used to make the outside layer 12 comprises sorghum flour.
• the quantity of sorghum flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the outside layer 12 comprises millet flour.
• the quantity of millet flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the outside layer 12 also comprises rice oil.
• the rice oil is used in a quantity of between 1.5% and 3.5% by weight of the respective layer dough mixture, preferably in a quantity of between 2% and 3% by weight of the respective layer dough mixture.
• the inside layer of filling 14 comprises wheat flour, preferably type "0" soft wheat flour with suitable rheological properties, in particular, the parameter W, which is preferably between 80 and 170, and which, ideally, is 150, and the P/L values, which are preferably between 0.3 and 0.5, and which, ideally, are 0.4.
• the soft wheat flour added to the mixture used to make the inside layer is between 45% and 65% by weight of the mixture, preferably between 50% and 60% by weight of the respective layer dough mixture.
• the quantity of soft wheat flour used to make the inside layer is around
• the inside layer of filling 14 comprises at least one vegetable oil with a high melting point, preferably a bifractionated, non- hydrogenated palm oil.
• the high melting point vegetable oil is added in a quantity of between 2% and 4% by weight of the respective layer dough mixture, preferably in a quantity of between 2.8% and 3.5% by weight of the respective layer dough mixture of the respective layer.
• the high melting point vegetable oil is added in a quantity of around 3.3% by weight of the respective layer dough mixture.
• the inside layer of filling 14 comprises olive oil or extra virgin olive oil.
• the olive oil or extra virgin olive oil is added in a quantity of between 1% and 3% by weight of the respective layer dough mixture, preferably in a quantity of between 1.8% and 2.5% by weight of the respective layer dough mixture.
• the olive oil or extra virgin olive oil is added in a quantity of around 2.2% by weight of the respective layer dough mixture.
• the inside layer 14 also comprises salt, in particular fine sea salt, in a quantity of between 0.5% and 2.5% by weight of the respective layer dough mixture, preferably between 1% and 2% by weight of the respective layer dough mixture.
• the fine sea salt is added in a quantity of around 1.4% by weight of the respective layer dough mixture.
• the inside layer 14 comprises ale yeast, in a quantity of between 0.5% and 2.5% by weight of the respective layer dough mixture, preferably between 1% and 2% by weight of the respective layer dough mixture.
• the ale yeast is added in a quantity of around 1.1% by weight of the respective layer dough mixture.
• the dough mixture of the inside layer 14 also comprises water in a quantity of between 20% and 40% by weight of the mixture of the respective layer, preferably between 25% and 30% by weight of the mixture of the respective layer. Optimally, the water is added in a quantity of around 26% by weight of the respective layer dough mixture.
• the inside layer 14 very advantageously further comprises tomato, in particular in the form of tomato pulp and in a quantity of between 10% and 30% by weight of the respective layer dough mixture, preferably between 15% and 25% by weight of the respective layer dough mixture.
• the tomato pulp is added in a quantity of around 17.9% by weight of the respective layer dough mixture.
• the tomato is also added in the form of tomato concentrate in a quantity of between 10% and 30% by weight of the respective layer dough mixture, preferably between 15% and 25% by weight of the respective layer dough mixture.
• the tomato concentrate is added in a quantity of around 18.8% by weight of the respective dough mixture.
• the inside layer of filling 14 also comprises oregano, in the form of dehydrated oregano, and in a quantity of between 0.2% and 1.5% by weight of the respective layer dough mixture, preferably in a quantity of between 0.6% and 1% by weight of the respective layer dough mixture. Optimally, the oregano is added in a quantity of around 0.8% by weight of the respective layer dough mixture.
• the inside layer 14 also comprises chilli pepper, in the form of chilli powder, and in a quantity of between 0.2% and 1.5% by weight of the respective layer dough mixture of the respective layer, preferably in a quantity of between 0.6% and 1.2% by weight of the respective layer dough mixture. Optimally, the chilli pepper is added in a quantity of around 0.9% by weight of the respective layer dough mixture.
• the inside layer also comprises olives, preferably in the form of dehydrated black olives.
• the olives might also be in the form of dehydrated green olives.
• the olives are used in a quantity of between 5% and 20% by weight of the respective layer dough mixture, preferably in a quantity of between 8% and 15% by weight of the respective layer dough mixture.
• the quantity of olives used to make the inside layer is around 10.4% by weight of the respective layer dough mixture.
• the use of olive flavouring and olive powder is also imaginable, however.
• the inside layer 14 comprises chocolate, in the form of chocolate powder, and in a quantity of between 25% and 60% by weight of the respective layer dough mixture, preferably in a quantity of between 30% and 55% by weight of the respective layer dough mixture.
• the inside layer of filling 14 is normally, as also shown, in Figure 1, darker in colour than the outside layer 12, giving the snack a particularly pleasant and appetizing aspect.
• the flour used to make the inside layer 14 comprises rice flour.
• the quantity of rice flour added to the mixture used to make the inside layer 14 is between 20% and 60% by weight of the respective layer dough mixture, preferably between 40% and 50% by weight of the respective layer dough mixture and, optimally, 45.7% by weight of the respective layer dough mixture.
• the flour used to make the inside layer 14 comprises spelt flour.
• the quantity of spelt flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the inside layer 14 comprises buckwheat flour.
• the quantity of buckwheat flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the inside layer 14 comprises hulled barley flour.
• the quantity of barley flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the inside layer 14 comprises rye flour.
• the quantity of rye flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the inside layer 14 comprises oat flour.
• 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the inside layer 14 comprises sorghum flour.
• the quantity of sorghum flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the flour used to make the inside layer 14 comprises millet flour.
• the quantity of millet flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.
• the inside layer 14 comprises onion, in particular, dehydrated onion.
• the quantity of onion added to the mixture used to make the inside layer is 5 between 2% and 8% by weight of the respective layer dough mixture, preferably between 3% and 6% by weight of the respective layer dough mixture and, optimally, 4.7% by weight of the respective layer dough mixture.
• Onion flavouring in a quantity of 0.5% by weight of the respective layer dough mixture may also be used.
• the inside layer 14 comprises cheese, in particular, cheese paste or grated cheese.
• the quantity of cheese added to the mixture used to make the inside layer is between 5% and 20% by weight of the respective layer dough mixture, preferably between 6% and 15% by weight of the 5 respective layer dough mixture and, optimally, 9% by weight of the respective layer dough mixture.
• Cheese flavourings in a quantity of 2.3% to 2.5% by weight of the respective layer dough mixture may also be used.
• the inside layer 14 comprises a meat-based o ingredient, especially in the form of a salami or ham paste, to be used in addition to, or instead of, the cheese.
• the quantity of salami or ham paste added to the mixture used to make the inside layer is between 5% and 20% by weight of the respective layer dough mixture, preferably between 6% and 15% by weight of the respective layer dough mixture and, optimally, 9% by weight of the respective 5 layer dough mixture.
• the inside layer 14 also comprises rice oil.
• the rice oil is used in a quantity of between 1% and 3% by weight of the respective layer dough mixture, preferably in a quantity of between 1.8% and 2.5% by weight of the respective layer dough mixture.
• an advantageous process for combining an outside layer 12 and an inside layer 14, based on flour comprises a step of mixing the ingredients of the outside layer, represented by a block 22, and a step of mixing the ingredients of the inside layer 14, represented by a block 24, in different containers. 5
• mixing the ingredients of the inside layer and mixing the ingredients of the outside layer comprises a pre-mixing step performed by turning the mixing blades at low speed for a few minutes. After pre-mixing, water is added to mix the ingredients into a dough at a working step 26 for the outside layer and at a working step 28 for the inside layer.
• the step of mixing the ingredients into a dough lasts 11 to 17 minutes, preferably around 14 minutes and preferably at a temperature under 32° C.
• the water is added to the mixture preferably at a temperature of around 4°C.
• the water for mixing the dough is drawn directly from a suitable cooling device.
• the ingredients of both the outside layer 12 and of the inside layer 14 must have the consistency of a thick dough.
• the dough for the inside layer and the dough for the outside layer are conveyed to a moulding section 30 where the dough of the inside layer 14 is extruded inside the dough of the outside layer 12 in such a way as to form a continuous rod or "worm” of product which is then cut into suitable lengths in order to separate from the continuous rod respective "slugs" of predetermined length, where the inside layer 14 is completely surrounded by the outside layer 12.
• the product is leavened.
• Leavening is completed after the slugs have been formed, however, by allowing them to rise for 10 to 30 minutes, preferably for about 10 minutes, preferably at a temperature of 35 0 C, in a suitable leavening chamber.
• the leavening step is represented by the block labelled 32 in Figure 2.
• the reference numeral 34 denotes a subsequent step of baking the slugs in an oven, while the reference numeral 36 denotes a step of packing the slugs in appropriate packages after allowing them to cool for approximately 15 minutes.
• the baking step comprises a first stage of baking at a temperature of between 185° and 250°C, preferably at a temperature of around 230 0 C for a length of time of between 5 and 20 minutes, preferably about 10 minutes.
• the baking step also comprises a second stage of baking at a temperature of between 190° and 200 0 C, preferably at a temperature of around 195 0 C which is reached after 5 to 10 minutes, preferably after about 7 minutes.
• the total baking time is between 22 and 35 minutes, preferably between 29 and 32 minutes.
• steam is applied to the product for about 5 seconds in order to soften the outside layer of the product so as to avoid cracking during the baking process.
• the product is baked in a closed chamber, that is to say, with the oven doors closed, for a length of time of between 5 and 15 minutes, preferably 8 minutes, in order to retain product moisture, while for the rest of the baking time
• the baking step 34 comprises a first baking stage at a temperature of between 175° and 230°C, preferably at a temperature of around 210°C for a length of time of o between 3 and 15 minutes, preferably around 12 minutes.
• a second baking stage at a temperature of between 175° and 190 0 C, preferably at a temperature of around 180 0 C which is reached after 5 to 10 minutes, preferably after about 8 minutes.
• the total baking time is between 15 and 25 minutes, preferably 20 minutes. 5
• steam is also applied to the chocolate-based product for about 5 seconds at the beginning of the first baking stage and the product is initially baked with the oven doors closed, for a length of time of between 5 and 15 minutes, preferably around 12 minutes and then with the oven doors open for a length of time of between 5 and 10 minutes, preferably around 8 minutes.
• Other respective flavourings and, if necessary, an additional leaving agent may also be added to the above mentioned dough mixtures.
• type "0" soft wheat flour in the amount of 50 kg is mixed with bifractionated non-hydrogenated palm oils in the amount of 3 kg and olive oil and/or extra virgin olive oil in the amount of 2 kg.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture. 5
• the dough made in this way is used to make the outside layer of the snack.
• Example 2 A dough for the outside layer is made according to Example 1 and, at the same time, the dough for the inside layer is made by mixing 50 kg of type "0" soft wheat flour with 16.4 kg of tomato pulp and 17.2 kg of tomato concentrate.
• Palm oil in the amount of 3 kg, olive oil or extra virgin olive oil in the 5 amount of 2 kg and fine sea salt in the amount of 1.26 kg are combined in the mixture.
• Dehydrated oregano in the amount of 0.72 kg and ale yeast in the amount of 1 kg are also added.
• an emulsifying agent may also be added in an 0 amount of around 0.1 % by weight of the respective dough mixture.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make 5 separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.
• the product is allowed to rise for 10 minutes at a temperature of 35 0 C, after which the product is baked at 230 0 C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes.
• the total baking time is 32 minutes.
• steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.
• Example 3 5 A dough like that of Example 1 is filled with an inside layer of filling.
• the dough for the inside layer of filling is made by mixing 50 kg of type "0" soft wheat flour with 16.4 kg of tomato pulp and 17.20 kg of tomato concentrate.
• Palm oil in the amount of 3 kg, olive oil or extra virgin olive oil in the amount of 2 kg and chilli powder in the amount of 0.8 kg are combined in the o mixture.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture. 5 This is followed by a step of pre-mixing the ingredients for 2 minutes and a subsequent step of kneading the dough for 15 minutes.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.
• the product is allowed to rise for 10 minutes at a temperature of 35°C. 5
• the product is baked at 23O 0 C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes.
• the total baking time is 32 minutes.
• steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes. 0
• An outside layer made according to Example 1 is filled with an inside filling layer made by combining 50 kg of type "0" soft wheat flour with 3 kg of palm oil, 2 kg of olive oil or extra virgin olive oil, and 1.26 kg of fine sea salt. 5 Dehydrated black olives in the amount of 2.5 kg, ale yeast in the amount of
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter. 5
• the product is allowed to rise for 10 minutes at a temperature of 35 0 C.
• the product is baked at 23O 0 C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes.
• the total baking time is 32 minutes.
• steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven o doors open for a further 24 minutes.
• Palm oil in the amount of 3.75 kg is then added.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.
• the product is allowed to rise for 10 minutes at a temperature of 35 0 C. 0
• the product is baked at 210°C for 12 minutes.
• a second baking stage follows at a temperature of 18O 0 C, which is reached in 8 minutes.
• the total baking time is 20 minutes. Obviously, steam is also applied to the chocolate-based product for about 5 seconds at the beginning of the first baking stage and the product is initially baked with the oven doors closed, for 12 minutes 5 and then with the oven doors open for a further 8 minutes.
• rice flour in the amount of 25 kg and type "0" soft wheat flour in the amount of 25 kg are mixed with bifractionated o non-hydrogenated palm oils in the amount of 3 kg and olive oil and/or extra virgin olive oil in the amount of 2 kg.
• an emulsifying agent may also be added in an 5 amount of around 0.1 % by weight of the respective dough mixture.
• a natural raising agent or sourdough in an amount of between 2% and 5% by weight of the respective dough mixture might also be added. o
• the dough made in this way is used to make the outside layer of the snack.
• hard wheat flour in the amount of 25 kg and type "0" soft wheat flour in the amount of 25 kg are mixed with 5 bifractionated non-hydrogenated palm oils in the amount of 3 kg and olive oil and/or extra virgin olive oil in the amount of 2 kg.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.
• the dough made in this way is used to make the outside layer of the snack.
• spelt flour in the amount of 25 kg (or 25 kg of the flour of any one of the following raw materials: buckwheat, hulled barley, rye, oats, sorghum or millet) and type "0" soft wheat flour in the amount of
• 25 kg are mixed with 3 kg of bifractionated non-hydrogenated palm oils and 2 kg of olive oil and/or extra virgin olive oil.
• an emulsifying agent may be added in an amount of around 0.1% by weight of the respective dough mixture.
• a dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 50 kg of spelt and/or buckwheat flour, hulled barley flour, rye flour, oat flour, and sorghum and/or millet flour with 3 kg of palm oil and 2 kg of olive oil and/or extra virgin olive oil and/or rice oil.
• Dehydrated oregano in the amount of 0.8% to 1% by weight of the respective dough mixture is also added.
• Ale yeast in the amount of 1 kg and fine sea salt in the amount of 1.26 kg are then combined in the mixture.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.
• the product is then allowed to rise for 10 minutes at a temperature of 35°C.
• the product is baked at 230°C for 10 minutes and the temperature is then lowered to 195 0 C in 7 minutes.
• the total baking time is 32 minutes.
• steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.
• a dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet.
• Dehydrated oregano in the amount of 0.8% to 1% by weight of the respective dough mixture is also added.
• Ale yeast in the amount of 1 kg and fine sea salt in the amount of 1.26 kg are then combined in the mixture.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.
• the product is allowed to rise for 10 minutes at a temperature of 35 0 C.
• the product is baked at 230 0 C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes.
• the total baking time is 32 minutes.
• steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.
• Example 11 A dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet.
• Tomato pulp in an amount of 16.4 kg and tomato concentrate in an amount of 17.2 kg are combined in the dough mixture for the inside layer.
• Palm oil in the amount of 3 kg, and 2 kg of olive oil and/or extra virgin olive oil and/or rice oil are then added.
• Dehydrated oregano in the amount of 0.8% to 1% by weight of the respective dough mixture is also added.
• an emulsifying agent may also be added in an amount of around 0.1 % by weight of the respective dough mixture.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.
• the product is then allowed to rise for 10 minutes at a temperature of 35°C.
• the product is baked at 230 0 C for 10 minutes and the temperature is then lowered to 195 0 C in 7 minutes.
• the total baking time is 32 minutes.
• steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.
• Example 12 A dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet. Tomato pulp in an amount of 16.4 kg and tomato concentrate in an amount of 17.2 kg are combined in the dough mixture for the inside layer.
• Palm oil in the amount of 3 kg, olive oil and/or extra virgin olive oil and/or rice oil in the amount of 2 kg, and chilli powder in the amount of 0.8 kg are then combined in the dough mixture for the inside layer.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.
• the product is allowed to rise for 10 minutes at a temperature of 35°C.
• the product is baked at 230 0 C for 10 minutes and the temperature is then lowered to 195 0 C in 7 minutes.
• the total baking time is 32 minutes.
• steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.
• a dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet.
• Palm oil in the amount of 3 kg and olive oil and/or extra virgin olive oil and/or rice oil in the amount of 2 kg are then combined in the dough mixture for the inside layer.
• Dehydrated black olives in the amount of 10 kg are added.
• Ale yeast in the amount of 1 kg and fine sea salt in the amount of 1.26 kg are also combined in the mixture.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.
• the product is allowed to rise for 10 minutes at a temperature of 35 0 C.
• the product is baked at 23O 0 C for 10 minutes and the temperature is then lowered to 195 0 C in 7 minutes.
• the total baking time is 32 minutes.
• steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.
• a dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet.
• Dehydrated onion is then added to the dough mixture for the inside layer in the amount of 4.7% by weight of the respective dough mixture.
• Ale yeast in the amount of 1 kg and fine sea salt in the amount of 1.26 kg are also combined in the mixture.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.
• the product is allowed to rise for 10 minutes at a temperature of 35 0 C.
• the product is baked at 23O 0 C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes.
• the total baking time is 32 minutes.
• steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.
• Example 15 A dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet.
• Miscellaneous cheeses in paste and/or grated form are added in the amount of 8 kg.
• Cheese flavourings in a quantity of 2.5% by weight of the respective layer dough mixture are also added.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture. This is followed by a step of pre-mixing the ingredients for 2 minutes and a subsequent step of kneading the dough for 15 minutes.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.
• the product is allowed to rise for 10 minutes at a temperature of 35 0 C.
• the product is baked at 23O 0 C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes.
• the total baking time is 32 minutes.
• steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.
• a dough for the outside layer is made according to Example 6, 7 or 8, but with the quantity of salt reduced to 0.5 kg, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet.
• the dough mixture for the inside layer is completed by chocolate powder in the amount of 32% by weight of the respective dough mixture, and water in the amount of 25 kg.
• an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.
• the dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.
• the product is allowed to rise for 10 minutes at a temperature of 35°C.
• the product is baked at 210 0 C for 12 minutes.
• a second baking stage follows at a temperature of 18O 0 C, which is reached in 8 minutes.
• the total baking time is 20 minutes.
• steam is also applied to the chocolate-based product for about 5 seconds at the beginning of the first baking stage and the product is initially baked with the oven doors closed, for 12 minutes and then with the oven doors open for a further 8 minutes.
• the product according to the invention may also be made in different lengths. For example, it might be 4 to 6 cm or 8 to 10 cm in length. It might also be 20 to 22 cm in length. In practice, the invention provides a filled snack of desired length.
• the flour used for the outside layer and the flour used for the inside layer might, advantageously have an absorption value of between 50 and 58 VB, and a stability value of between 4 and 8 minutes.
• the invention can be modified and adapted in several ways without thereby departing from the scope of the inventive concept. Moreover, all the details of the invention may be substituted by technically equivalent elements.

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• 2006
  • 2006-05-24 IT IT000401A patent/ITBO20060401A1/it unknown
• 2007
  • 2007-05-18 WO PCT/IB2007/001283 patent/WO2007138406A1/en active Application Filing
  • 2007-05-18 EP EP07734591A patent/EP2023738A1/en not_active Withdrawn

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