WO2020115331A1

WO2020115331A1 - Method and facility for manufacturing a pastry or bakery product and pastry or bakery product obtained according to this method

Info

Publication number: WO2020115331A1
Application number: PCT/EP2019/084268
Authority: WO
Inventors: Éric HAMET; Bénédicte MONTAGNON; Armelle LECOINTE
Original assignee: Savane Brossard
Priority date: 2018-12-07
Filing date: 2019-12-09
Publication date: 2020-06-11
Also published as: FR3089389A1; EP3890495A1; FR3089389B1

Abstract

The invention relates to a method for manufacturing a heterogeneous pastry or bakery product consisting locally of various edible materials (A, B, C, etc.) providing parts with different flavours and/or different shades and forming at least one pictorial pattern extending longitudinally in the product, which pictorial pattern is reflected on a transverse face of the product once sliced. The product is formed by the deposition and superposition, in a mould (10), of several successive layers (C1, C2, C3, etc.), each consisting of at least one of the edible materials (A, B, C, etc.). According to the invention, each successive layer (C1, C2, C3, etc.) is formed by a juxtaposition of several longitudinal strands (100, 100a, 100b, 100c, etc.) arranged side by side, each longitudinal strand (100, 100a, 100b, 100c, etc.) being made from a given edible material from a predetermined set of edible materials (A, B, C, etc.) selected to form the pictorial pattern. The invention also relates to a facility for implementing the method comprising at least one preparation station (P1) and a moulding station (P2) fed by the at least one preparation station (P1), as well as to pastry or bakery products obtained by the method.

Description

METHOD AND PLANT FOR MANUFACTURING A PASTRY OR BAKERY PRODUCT AND PASTRY OR BAKERY PRODUCT OBTAINED ACCORDING TO THIS PROCESS

TECHNICAL AREA

The present invention relates to a method for manufacturing a heterogeneous pastry or bakery product made locally of various edible materials giving parts of different perfumes and / or different colors and forming at least one pictorial pattern extending longitudinally in said product, which pictorial motif is reflected on a transverse face of the product once sliced.

The invention also relates to an installation for implementing this method.

The invention also relates to any pastry or bakery product obtained by this process.

TECHNOLOGICAL BACKGROUND

The publications FR 2 497 728 A1 and FR 2 497 729 A1 each describe a process for manufacturing a product, in particular pastry, of the type mentioned in the preamble where the pictorial pattern is formed continuously in the volume of the product in order to be visible once sliced. This pictorial motif is obtained by injecting a colored and / or scented material directly into the volume of the product by means of a dedicated injection system. This approach actually requires a complex injection system configured specifically to form the desired pictorial motif, which impacts production costs and limits the practical application of the process to very large volume productions.

Publication EP 0 522 892 A1 describes another method of manufacturing a pastry product of the type mentioned in the preamble in which the pictorial pattern is formed by incorporating several profiles of material, each forming an element of the desired pictorial pattern, which profiles material are extruded and incorporated between layers of bottom paste. The extruded material profiles have relatively simple geometric shapes which can be obtained by simple extrusion by means of a suitable extrusion device. Although relatively simple to implement, this approach however requires the use of dedicated extrusion devices, which moreover limit the possibilities of producing pictorial patterns.

Publication WO 2015/162138 A1 describes yet another method of manufacturing a pastry product of the type mentioned in the preamble. According to an embodiment described with reference to Figures 6 and 8 of this publication, the product is formed by deposition and superposition in the same mold of several successive layers each consisting of a paste or a juxtaposition of separate pastes. This approach is particularly interesting, but the implementation of this approach, as mentioned in the publication WO 2015/162138 A1, suggests that the pastes are arranged without particular consideration beyond forming a pictorial pattern layer after layer by juxtaposition of materials. No particular measure is mentioned in this publication which ensures quality production with good repeatability.

There therefore remains a need in order to propose a more adequate solution making it possible to manufacture pastry or bakery products of the type mentioned in the preamble.

STATEMENT OF THE INVENTION

The present invention thus has the general aim of remedying the problems and limitations of the known solutions, in particular of the previous solutions disclosed in the publications mentioned above.

This object is achieved thanks to the manufacturing method according to the invention, namely a method of manufacturing a heterogeneous pastry or bakery product locally made up of various edible materials giving parts of different flavors and / or different colors and forming the at least one pictorial pattern extending longitudinally in said product, which pictorial pattern is reflected on a transverse face of the product once sliced, said product being formed by deposition and superposition in a mold of several successive layers each consisting of at least one of said edible materials. According to the invention, each successive layer is formed of a juxtaposition of several longitudinal nets arranged side by side, each longitudinal net being made of a given edible material from a predetermined set of edible materials selected to form the pictorial pattern.

Advantageous embodiments of this manufacturing process are provided and claimed under dependent claims 2 to 28, in particular:

the number and configuration of the successive layers, as well as the number and configuration of the longitudinal fillets constituting each successive layer, can be predetermined for a given range of pastry or bakery products, the pictorial pattern resulting from the choice of edible materials selected for forming said longitudinal threads;

each longitudinal thread may have a substantially circular cross section, the diameter of each longitudinal thread being preferably selected to be less than 10 mm, and in particular of the order of 5 to 6 mm;

the longitudinal threads can be arranged, in each successive layer, in an offset position with respect to the longitudinal threads constituting the layer located immediately below, so as to form an arrangement of successive compact layers partially filling in the spaces between said longitudinal threads ;

the product can be produced from raw pasta and be subjected, after the formation of said successive layers, to a cooking step;

the product can be formed in a mold of essentially parallelepiped shape, the pictorial pattern extending longitudinally lengthwise of said mold of essentially parallelepiped shape; and or

the product may consist of at least three edible materials of different flavors and / or different shades.

The invention also relates to an installation for the implementation of said manufacturing process, comprising at least one preparation station, in particular kneading, of several edible materials of different flavors and / or different shades, and a molding supplied by said at least one preparation station, which molding station is configured to forming and depositing said longitudinal threads constituting each successive layer.

According to advantageous embodiments of this installation, the molding station comprises a succession of individual molding stations each configured to carry out the formation of one of the successive layers by juxtaposition of the longitudinal threads constituting the layer concerned. Furthermore, the molding station may include a conveyor configured to carry individual molds and pass them through the succession of individual molding stations, or a continuous mold whose trajectory passes through said succession of individual molding stations.

Finally, the invention also relates to a pastry or bakery product obtained by said manufacturing process, in particular such a product in which the same pictorial motif is repeated identically longitudinally in the product or in which several different pictorial motifs are formed longitudinally in the product.

Other aspects of the invention are set out in the remainder of this description.

SUMMARY DESCRIPTION OF THE DRAWINGS

The characteristics and advantages of the present invention will appear more clearly on reading the following detailed description of embodiments of the invention, which are presented only by way of nonlimiting examples and are illustrated by the accompanying drawings in which:

- Figure 1 shows a perspective view of a mold of essentially parallelepiped shape used for the production of a pastry product, such as a cake, according to an embodiment of the invention;

- Figure 2 shows a cross-sectional view of an arrangement, according to an exemplary embodiment of the invention, of several successive layers arranged in the mold of Figure 1, each successive layer being formed of a juxtaposition of several threads longitudinal arranged side by side; - Figure 3 shows a cross-sectional view of the arrangement of successive layers of Figure 2 comprising longitudinal fillets made of three distinct edible materials having different scents and different shades and selected so as to form a pictorial pattern s' extending longitudinally in the product;

FIG. 4 shows a schematic diagram of an installation for the production of a pastry product according to an exemplary embodiment of the invention, which installation includes a preparation station, a molding station, a baking station, a mold release and control station, as well as a packing and packaging station for the pastry product;

- Figure 5 illustrates an exemplary embodiment of the molding station of Figure 4 for the formation of the arrangement of successive layers illustrated in Figure 3;

- Figure 6 shows a cross-sectional view of the arrangement of successive layers of Figure 2 comprising longitudinal fillets made of two distinct edible materials having different colors and selected so as to form another pictorial pattern extending longitudinally in the product ;

- Figures 6A and 6B are photographic illustrations of the slice of a product, after cooking, formed according to the model of Figure 6, but resulting from different cooking sequences; and

- Figure 7 is a diagram schematically illustrating a cooking sequence and a temperature profile adopted according to a preferred embodiment of the invention.

MODES FOR CARRYING OUT THE INVENTION

The present invention will be described with reference to various embodiments and examples as illustrated in particular by Figures 1 to 7. The illustrated embodiments and examples relate more particularly to the production of a pastry product, which is subjected , after wrapping, in a cooking step. As an illustrative example, it can be a cake, namely a sweet or savory cake of essentially parallelepiped shape. It will be understood that the invention is also applicable to the production of bakery products, production which also goes through a baking step.

That said, the baking step as such does not constitute a necessary step in all cases, and one can perfectly imagine applying the invention to the production of pastry products which would not require cooking step.

Figure 1 shows a perspective view of a mold of essentially parallelepiped shape, designated by the reference numeral 10, which mold 10 can be used for the production of a pastry product according to the invention. This mold 10 typically has a certain length L and height H, for example of the order of a little more than 20 cm and 5 cm, respectively, these dimensions being mentioned by way of purely illustrative and nonlimiting. The mold 10 conventionally has a cross section of essentially trapezoidal shape with a base having for example a width La of the order of 5.5 cm and an upper opening Lb of the order of 7 cm.

The pastry product according to the invention is formed by deposition and superposition in said mold 10 of several successive layers as is illustrated schematically by way of example in Figures 2 and 3. More specifically, Figure 2 shows a sectional view transverse of an arrangement, generally designated by the reference numeral 15, of several successive layers, here ten in number and designated by the reference signs Ci to Cio, the layer Ci designating a first layer deposited at the bottom of the mold 10 and the layer Cio the last layer deposited at the top of the arrangement 15. Each layer consists of at least one edible material from a predetermined set of edible materials with different flavors and / or different shades or colors. In the preferred embodiment which is currently discussed, these edible materials consist of raw pasta of different flavors and hues.

According to the invention, each successive layer Ci, C2, C3, ..., is formed by a juxtaposition of several longitudinal threads 100 arranged side by side. It will be understood that, in the present example, the longitudinal threads 100 extend lengthwise L of the mold 10. Preferably, each longitudinal thread 100 has an essentially circular cross section, as illustrated in FIG. 2. The diameter of the longitudinal threads 100 is preferably selected to be less than 10 mm , and in particular of the order of 5 to 6 mm, which ensures both an adequate density of fillets to form a pictorial pattern (as discussed below) and good performance of the layers, especially during cooking. Other dimensions of threads 100 could however be envisaged.

Seen in cross section, the arrangement 15 of the longitudinal threads 100 in successive layers has a configuration, so to speak, "pixelated", or matrix, configuration which is exploited to form the desired pictorial pattern as will be seen below.

The formation of each layer in the form of juxtaposed longitudinal nets ensures that the molding process is carried out in a perfectly repeatable and determined manner, the desired pictorial pattern resulting, on the one hand, from the particular arrangement of the longitudinal nets forming the whole wound and, on the other hand, the choice of edible materials used to form the longitudinal fillets. This arrangement is also ideal for ensuring very good resistance to cooking and ensuring that the desired pictorial motif is correctly reproduced in the final product.

According to the preferred embodiment discussed, the number and configuration of the successive layers Ci to Cio, as well as the number and configuration of the longitudinal threads 100 constituting each successive layer, are predetermined for a given range of products. In the present case, the arrangement 15 is predetermined to correspond to the dimensions of the mold 10 and to a corresponding range of pastry products. In other words, any product in said range is formed according to the arrangement 15 as illustrated in FIG. 2, which implies that the molding step can be standardized for said range of products considered, favoring automation. at least partial, even total, of the molding step.

In the example illustrated in Figure 2 (see also Figure 3), the arrangement 15 consists of a total of ten successive layers Ci to Cio consisting of a number of longitudinal nets 100 between nine (9) and twelve (12) nets per layer. There are thus in this example a total of one hundred and three (103) longitudinal threads 100 arranged so as to optimally fill the interior volume of the mold 10.

According to a particularly advantageous variant of the invention, the longitudinal threads 100 are arranged in such a way that each successive layer is offset with respect to the previous layer in order to form a compact arrangement 15 partially filling the intermediate spaces between the longitudinal threads 100. This promotes better cohesion of all the layers Ci to Cio and thus better resistance to cooking.

Such an offset of the longitudinal threads 100 takes in particular its full sense in the case where, as illustrated in particular in Figures 2 and 3, each longitudinal thread 100 has an essentially circular cross section. In this regard, as illustrated, it will be understood that the offset, from one layer to another, is substantially equal to half the diameter of the longitudinal threads 100, leading to an arrangement 15 of layers having optimal compactness.

As already mentioned above, each successive layer Ci to Cio consists of at least one edible material from a set of edible materials (here based on raw pasta). More precisely, each longitudinal fillet 100 is made of a given edible material, from said predetermined set of edible materials, and selected to form a pictorial pattern extending longitudinally in the mold 10, and therefore in the finished product, so that the pictorial motif is reflected on a transverse face of the finished product once sliced. Figure 3 illustrates a possible example of such a selection.

In the example of FIG. 3, the pictorial motif is obtained by selection from a set of three edible materials A, B and C of different flavors and shades, namely, by way of illustration, a first material A with chocolate flavor and the brown tint, a second material B with an amarena cherry scent and red tint, and a third material C with a coconut and vanilla tint. The longitudinal threads formed of said materials A, B and C are respectively designated by the reference signs 100a, 100b and 100c in the Figure 3 and represented by different patterns in order to distinguish the resulting pictorial pattern, here a representation reflecting the Swiss flag.

In the illustration of Figure 3, it will be noted that the first, second, ninth and tenth layers Ci, C2, C9, C10 consist exclusively of longitudinal fillets 100a with a chocolate scent, while the third to eighth layers C3 à They consist of a juxtaposition of longitudinal fillets 100a, 100b and / or 100c with chocolate, amarena cherry and / or coconut flavors. The resulting pictorial motif is the direct consequence of the choice of edible materials A, B and C selected to form the longitudinal fillets 100a, 100b and 100c, and it will be readily understood that a wide range of pictorial motifs can thus be produced thanks to the invention (see for example Figure 6).

In the embodiment illustrated in Figure 3, one could possibly consider filling the residual spaces between the edges of the arrangement 15 and the inner walls of the mold 10 by an additional deposit of edible material, for example material Has a chocolate scent. This step is not, however, absolutely necessary since the raw pasta naturally grows during the cooking process to substantially fill these residual spaces.

A complementary aspect which also determines a good resistance of the layers constituting the arrangement 15 as well as a good restitution of the desired pictorial motif concerns the physico-chemical characteristics of the edible materials A, B, C, etc. used to restore the pictorial motif. In this regard, it is particularly preferable and advantageous that the density of the edible materials considered is selected so as to be substantially identical. It is understood that one speaks here in particular of the density of the edible materials considered before cooking, in this case the raw pasta considered. It is not so much the actual density of the edible material concerned that matters, but above all the density differences between the various edible materials, differences which should be reduced. As such, it should in particular be ensured that the density values of the edible materials used do not differ by more than 0.1, and preferably not more than 0.05, it being understood that these density values are expressed in relative terms with respect to the density of the water taken as a reference (which is of the order of 1 g / cm ³ ). Expressed in terms of density, it is therefore preferable to ensure that the density values of the edible materials used (namely for example the raw pastes mentioned above) do not differ by more than 0.1 g / cm ³ , and preferably do not more than 0.05 g / cm ³ .

Beyond the question of the density of the edible materials used, it is also advisable to ensure that the viscosity of the edible materials used is greater than a minimum viscosity value preferably set at 20Ό00 centipoise (cP), or even 25Ό00 cP, this so as to guarantee good performance of the desired pictorial motif during and after the molding. Too low a viscosity of the edible materials would have the effect of leading to too pronounced flow and a mixture of the edible materials used, which is not desired.

Preferably, the successive layers Ci, C2, C3, ... are formed by means of a succession of individual molding stations each configured to carry out the formation of one of the successive layers Ci, C2, C3, ... by juxtaposition of the longitudinal threads 100 constituting the layer concerned, as described below having regard to an exemplary embodiment of an installation for implementing the manufacturing process according to the invention.

Figure 4 shows a schematic diagram of an installation for the production of a pastry product according to an exemplary embodiment of the invention. This installation includes a preparation station (or even several) P1, in this case at least a kneading station, a molding station P2, a cooking station P3, a demoulding and control station P4, as well as a packing and packaging station P5 of the pastry product. The implementation of the method according to the invention mainly requires an installation equipped with a preparation station P1 and a molding station P2 supplied by the preparation station P1 as discussed below.

The preparation station P1 aims to prepare all the edible materials of different flavors and / or different shades necessary for the manufacture of the desired product. In the context of the exemplary embodiment discussed with reference to Figure 3, it may for example be a kneading station equipped with one or more kneaders to allow the preparation of the required quantities of raw doughs A, B and C necessary for the production of the pastry product concerned, quantities which can be easily determined according to the particular configuration of the arrangement of layers considered and the production volume targeted.

The preparation station P1 can be organized so as to ensure a continuous or semi-continuous supply of the required edible materials, a choice which will essentially depend on the production environment targeted, for example artisanal, semi-artisanal or industrial. For example, edible materials A, B and C can be prepared and stored in various buffer tanks intended to supply individual molding stations, as schematically illustrated in Figure 5.

The molding station P2, supplied by the preparation station P1, is specifically designed to form and deposit the longitudinal threads constituting each successive layer forming the desired arrangement of materials inside the mold 10. A preferred embodiment is presented below with reference to Figure 5.

Once the molding is finished, the mold 10 can be sent to the cooking station P3 to proceed with the cooking step, then, once the finished product 20 is obtained at the end of the cooking process, to the demolding and control station P4 , before packing and conditioning at post P5.

Figure 5 schematically illustrates an advantageous and preferred variant of the P2 molding station, which here comprises a succession of individual molding stations TRi, TR ₂ , TR3, ..., each configured to carry out the formation of one successive layers by juxtaposition of the longitudinal nets constituting the layer concerned. Each TR ₁ , TR ₂ , TR ₃ , ... molding station can in particular take the form of a hopper device suitable for dosing and depositing the longitudinal threads in the mold, either individually, one beside the other, or simultaneously, in juxtaposition. The P2 molding station here also includes a conveyor BT configured to carry individual molds 10 and pass them through the succession of individual molding stations TR-i, TR ₂ , TR3, ....

It is understood that the number of molding stations will depend on the arrangement 15 of successive layers to be formed. In the example illustrated, ten molding stations TR1 to TR10 are provided in order to form the ten successive layers Ci to C10 of the product illustrated in Figure 3.

It is also understood that each individual molding station TR1 to TR10 is supplied with the edible materials A, B, and / or C required for the constitution of each layer Ci to C10 and that it is configured to deposit the concerned juxtaposition of longitudinal nets 100. FIG. 5 illustrates in this respect a mode of feeding in accordance with the embodiment of the arrangement of layers illustrated in FIG. 3.

Each individual molding station TR ₁ to TR ₁₀ will in particular be arranged to form and deposit the longitudinal threads 100 according to the arrangement required in each mold 10. Thus, for the implementation of the exemplary embodiment of Figure 3 , the first TR ₁ molding station will be configured to deposit nine (9) longitudinal threads 100a of material A, side by side at the bottom of the mold 10, the second TR ₂ molding station to deposit ten (10) longitudinal threads 100a of material A, side by side above the first layer Ci, the third molding station TR ₃ for depositing nine (9) longitudinal threads 100a and 100b of materials A and B, side by side above the second layer C ₂ , and so on until forming the complete arrangement 15 of successive layers Ci to C _10.

It will easily be understood that, for a given range of products, manufactured using a mold of given dimensions, it will suffice simply to adapt the mode of supply of the various molding stations TR1 to TR10 to produce any other pattern. desired, which demonstrates the great flexibility of the molding process according to the invention.

The molding process can be fully automated if necessary, or only partially, in which case part of the molding process can be carried out by hand. As an alternative to using a LV conveyor for individual molds 10 as illustrated in FIG. 5, one can consider making use of an endless mold (or “continuous mold”) whose trajectory passes by the succession of individual molding stations TRi to TR-io, like the installation for the continuous production of pastry products discussed with reference to FIG. 2 of the publication EP 0 522 892 A1 mentioned in the preamble.

In view of the production of the product according to the invention based on raw pasta and the execution of the actual cooking step, it is particularly desirable, according to a particularly preferred embodiment of the invention, that this step cooking is carried out according to a determined cooking (or kinetic) sequence and temperature profile. If the cooking step is not carried out adequately, there is indeed the risk of greatly degrading the restitution of the desired pictorial motif in the final product, after cooking.

In particular, it should be ensured that this firing sequence and that the temperature profile are selected so as to lead to an essentially uniform development of the product and, preferably, so as to avoid cracking on the surface of the product. As such, Figures 6A and 6B are photographic representations of two sliced pastry products produced according to the model in Figure 6 where the pictorial motif takes the schematic form of a rabbit head. For the purposes of illustration, two edible materials A and B of different colors are used here to restore the desired pictorial pattern, this therefore by means of longitudinal nets 100a and 100b forming the arrangement 15 of layers Ci to Cio as shown .

Figure 6A shows the slice of a product according to the invention, after cooking, where the cooking step was carried out according to a cooking sequence and a temperature profile leading to an optimal result. For comparison, Figure 6B shows the slice of a product, after cooking, where the cooking step was not carried out optimally and led to a non-uniform development as well as the formation of a crack on the surface of the product. One can thus note a notable deformation of the pictorial motif in the non-optimal case illustrated in Figure 6B. In particular, it is particularly preferred that the product 20 undergoes a gradual rise in temperature during a preliminary cooking phase. This preliminary cooking phase is in particular carried out over a cooking time equivalent to at least one third of the total cooking time of the product, and preferably over a cooking time equivalent to at least 40% of the total cooking time of the product. 20. Tests carried out by the Applicant show that this gradual warming-up ensures optimal development during cooking.

Preferably, it is also particularly judicious that the cooking sequence and the temperature profile are selected so that the core temperature of the product does not exceed a prescribed limit, for example of 120 ° C., in order to lead to cooking. soft product 20.

More specifically, the cooking sequence advantageously comprises at least two distinct phases, namely a first cooking phase during which the cooking temperature of the product is brought to a first target cooking temperature, for a first cooking time, and at least a second cooking phase during which the cooking temperature of the product is brought to a second target cooking temperature lower than the first cooking temperature, for a second cooking time. This preferred cooking sequence aims in particular to ensure that the product is cooked to the core, and that it exhibits the most uniform development possible, while avoiding the formation of a crack on the surface of the product.

It will be understood that the target cooking temperatures as well as the cooking times will depend in particular on the type of product desired, on the nature of the edible materials used, and on the effective quantity of materials forming the product to be cooked.

Preferably, the surface of the product is covered during all or part of the cooking step, in particular by means of a cooking film (for example an aluminum film) or a cover. More specifically, during a final cooking phase, the surface of the product is uncovered in order to brown or crust the surface of the product. This final cooking phase thus aims to carry out a step of finishing the product giving it a final surface finish, without risk of cracking on the surface of the product.

Figure 7 illustrates a cooking sequence and a temperature profile according to an embodiment of the invention in accordance with the principles set out above. In Figure 7, two temperature curves are shown, namely a first curve (shown in solid lines) indicating the ambient temperature of the oven in which the product is baked, and a second curve (represented in broken lines) indicating the core temperature of the product. In FIG. 7, one can thus schematically see a cooking sequence and a temperature profile where the cooking temperature of the product is firstly brought to a first target cooking temperature Ti - by way of illustration of the order 160 ° C - (during a first PHi cooking phase, or preliminary cooking phase), and this for a cooking time ti, then where the product cooking temperature is reduced to a second lower target cooking temperature T2 - as an illustration of the order of 140 ° C - (during a second PH ₂ cooking phase), and this for a cooking time t2. In the example illustrated, a cooking film is placed on the surface of the product during the cooking phases PH ₁ and PH _2. During a third cooking phase (or terminal cooking phase) PH ₃ , of duration t ₃ , this baking film is removed in order to brown or crust the surface of the product. In the example illustrated, the total cooking time is of the order of one hour and the preliminary phase of cooking PH ₁ lasts a little more than 25 minutes, the final phase of cooking PH ₃ being meanwhile order of 5 minutes. However, these are illustrative values which do not particularly limit the scope of the invention.

In the particular context of a pastry or bakery product made from raw pasta and which is subjected, after the formation of successive layers, to a baking step, as mentioned above, it will be understood that several parameters influence the end result, namely:

i. the choice of edible materials making up the raw pasta used;

ii. the physico-chemical characteristics of the raw pasta used (in particular their density and viscosity); iii. the arrangement of the various successive layers made up of longitudinal nets; and

iv. the cooking process adopted to cook the product.

It will generally be understood that various modifications and / or improvements obvious to a person skilled in the art can be made to the embodiments described in this description without departing from the scope of the invention defined by the appended claims.

In particular, the invention is not limited to the use of longitudinal molds as illustrated in Figure 1. The invention can perfectly be applied in the context of the use of circular molds, for example, in which case it will be understood that the longitudinal threads are deposited according to circular and concentric paths. It goes without saying that, in such a case, the pictorial pattern will be visible on the transverse faces of the radially sliced product. The expression "longitudinal nets" therefore does not exclude the application of nets along non-linear paths, in particular circular or sinuous.

In addition, each longitudinal fillet does not necessarily consist of a single edible material. One could perfectly imagine that each longitudinal fillet is made of two or more different edible materials. The material of each longitudinal thread could in particular vary in the longitudinal direction so as to create a pictorial pattern changing as the slicing of the finished product, which would allow for example to incorporate a succession of various pictorial patterns in the finished product, revealed as the product is sliced.

Finally, the shape of the cross section of the longitudinal threads is not necessarily limited to an essentially circular shape, other shapes being perfectly conceivable (square, triangular, hexagonal, etc.). The fact remains that a cross section of essentially circular shape constitutes a particularly advantageous embodiment, in particular in combination with an offset of the longitudinal threads as previously described. LIST OF REFERENCE SIGNS USED HEREIN

DESCRIPTION AND IN THE DRAWINGS

10 mold

15 arrangement of successive layers C-i, C2, C3, ...

20 pastry or bakery product obtained according to the invention

100 longitudinal nets constituting the successive layers C-i, C2, C3, ...

100a longitudinal fillets of edible material A

100b longitudinal fillets of edible material B

100c longitudinal fillets of edible material C

C1-C10 successive layers forming the arrangement 15 and each consisting of a juxtaposition of several longitudinal fillets 100 arranged side by side and made of a given edible material from a predetermined set of edible materials A, B, C, ... , selected to form a pictorial motif

A (raw) edible material (e.g. chocolate flavored)

B (second) edible material (e.g. with amarena cherry flavor)

C (third) edible material (e.g. coconut flavored)

H mold height 10

L mold length 10

The width of the base of the mold 10

Lb width of the upper opening of the mold 10

BT transporter configured to carry individual molds 10

TR1-TR10 individual molding stations each configured to carry out the formation of one of the successive layers C-i, C2, C3, ...

PHi (first) cooking phase / preliminary cooking phase

PH2 (second) cooking phase

PH3 (third) cooking phase / final cooking phase

Ti (first) target cooking temperature during the cooking phase

PHi

T2 (second) target cooking temperature during the cooking phase

PH ₂

h duration of the PH1 cooking phase t2 duration of the PH ₂ cooking phase t3 duration of the PH ₃ cooking phase

Claims

1. Method for manufacturing a heterogeneous pastry or bakery product (20) made locally of various edible materials (A, B, C, ...) giving parts of different flavors and / or different colors and forming at least one motif pictorial extending longitudinally in said product (20), which pictorial pattern is reflected on a transverse face of the product (20) once sliced,

said product (20) being formed by deposition and superposition in a mold (10) of several successive layers (Ci, C ₂ , C3, ...) each consisting of at least one of said edible materials (A, B, C, ...),

characterized in that each successive layer (Ci, C ₂ , C3, ...) is formed by a juxtaposition of several longitudinal threads (100, 100a, 100b, 100c, ...) arranged side by side, each longitudinal thread (100, 100a, 100b, 100c, ...) being made of a given edible material from a predetermined set of edible materials (A, B, C, ...) selected to form the pictorial motif.

2. Manufacturing process according to claim 1, characterized in that the number and configuration of the successive layers (Ci, C ₂ , C3, ...), as well as the number and configuration of the longitudinal threads (100, 100a, 100b, 100c, ...) constituting each successive layer (Ci, C ₂ , C3, ...), are predetermined for a given range of pastry or bakery products (20),

and in that the pictorial motif results from the choice of edible materials (A, B, C, ...) selected to form said longitudinal fillets (100, 100a, 100b, 100c, ...).

3. The manufacturing method according to claim 1 or 2, characterized in that each longitudinal thread (100, 100a, 100b, 100c, ...) has a substantially circular cross section.

4. Manufacturing method according to any one of the preceding claims, characterized in that the longitudinal threads (100, 100a, 100b, 100c, ...) are arranged, in each successive layer (Ci, C2, C3, ...), in an offset position relative to the longitudinal threads (100, 100a, 100b, 100c, ...) constituting the layer located immediately below, so as to form an arrangement (15) of successive layers (Ci, C2, C3, ...) filling in part the intermediate spaces between said longitudinal threads (100, 100a, 100b, 100c,. ..).

5. Manufacturing method according to claim 3, characterized in that the longitudinal threads (100, 100a, 100b, 100c, ...) are arranged, in each successive layer (Ci, C2, C3, ...), offset position relative to the longitudinal threads (100, 100a, 100b, 100c, ...) constituting the layer located immediately below, so as to form an arrangement (15) of successive layers (Ci, C2, C3,. ..) compact partially filling the intermediate spaces between said longitudinal threads (100, 100a, 100b, 100c, ...), the offset being substantially equal to half the diameter of the longitudinal threads (100, 100a, 100b, 100c, ...).

6. The manufacturing method according to claim 3 or 5, characterized in that the diameter of each longitudinal thread (100, 100a, 100b, 100c, ...) is selected to be less than 10 mm.

7. The manufacturing method according to claim 6, characterized in that the diameter of each longitudinal thread (100, 100a, 100b, 100c, ...) is of the order of 5 to 6 mm.

8. Manufacturing method according to any one of the preceding claims, characterized in that said product (20) is produced from raw pasta and is subjected, after formation of said successive layers (Ci, C2, C3, ...) , at a cooking stage.

9. The manufacturing method according to claim 8, characterized in that the product cooking step (20) is carried out according to a determined cooking sequence and a temperature profile.

10. The manufacturing method according to claim 9, characterized in that the firing sequence and the temperature profile are selected so as to lead to an essentially uniform development of the product (20).

1 1. Manufacturing method according to claim 10, characterized in that, during a preliminary cooking phase (PHi), the product (20) undergoes a gradual rise in temperature.

12. The manufacturing method according to claim 1 1, characterized in that the preliminary cooking phase (PHi) is carried out over a cooking time (h) equivalent to at least one third of the total cooking time of the product (20) .

13. The manufacturing method according to claim 12, characterized in that the preliminary cooking phase (PHi) is carried out over a cooking time (h) equivalent to at least 40% of the total cooking time of the product (20).

14. Manufacturing method according to any one of claims 9 to 13, characterized in that the cooking sequence and the temperature profile are selected so that the temperature at the heart of the product (20) does not exceed a limit prescribed.

15. The manufacturing method according to claim 14, characterized in that the core temperature of the product (20) does not exceed 120 ° C.

16. Manufacturing method according to any one of claims 9 to 15, characterized in that the firing sequence and the temperature profile are selected so as to avoid the formation of a crack on the surface of the product (20).

17. Manufacturing method according to any one of claims 9 to 16, characterized in that the cooking sequence comprises a first cooking phase (PHi) during which the cooking temperature of the product (20) is brought to a first temperature target cooking time (Ti) for a first cooking time (ti) and at least a second cooking phase (Phh) during which the product cooking temperature (20) is brought to a lower second target cooking temperature (T2) at the first target cooking temperature (Ti), for a second cooking time (t2).

18. The manufacturing method according to any one of claims 8 to 17, characterized in that the surface of the product (20) is covered during all or part of the cooking step.

19. The manufacturing method according to claim 18, characterized in that the surface of the product (20) is covered with a baking film or a cover.

20. The manufacturing method according to claim 18 or 19, characterized in that, during a final cooking phase (PH3), the surface of the product (20) is uncovered in order to brown or crust the surface of the product ( 20).

21. Manufacturing method according to any one of the preceding claims, characterized in that the said product (20) is formed in a mold (10) of essentially parallelepiped shape and in that the pictorial pattern extends longitudinally lengthwise (L) of said mold (10) of essentially parallelepiped shape.

22. Manufacturing process according to any one of the preceding claims, characterized in that said product (20) is formed from at least three edible materials (A, B, C, ...) of different flavors and / or different shades.

23. The manufacturing method according to any one of the preceding claims, characterized in that the density of edible materials (A, B, C, ...) is selected so as to be substantially identical.

24. The manufacturing method according to claim 23, characterized in that the density values of edible materials (A, B, C, ...) do not differ by more than 0.1.

25. The manufacturing method according to claim 24, characterized in that the density values of edible materials (A, B, C, ...) do not differ by more than 0.05.

26. The manufacturing method according to any one of the preceding claims, characterized in that the viscosity of edible materials (A, B, C, ...) is greater than 20Ό00 centipoise (cP).

27. The manufacturing method according to claim 26, characterized in that the viscosity of edible materials (A, B, C, ...) is greater than 25Ό00 centipoise (cP).

28. Manufacturing method according to any one of the preceding claims, characterized in that the successive layers (Ci, C ₂ , C3, ...) are formed by means of a succession of individual molding stations (TR ₁ , TR ₂ , TR3, ...) each configured to carry out the formation of one of the successive layers (Ci, C ₂ , C3, ...) by juxtaposition of the longitudinal nets (100, 100a, 100b, 100c, ...) constituting the layer concerned.

29. Installation for implementing the method according to any one of the preceding claims, comprising:

at least one preparation station (P1), in particular for kneading, of several edible materials (A, B, C, ...) of different flavors and / or of different shades; and

a molding station (P2) supplied by said at least one preparation station (P1), which molding station (P2) is configured to form and deposit said longitudinal threads (100, 100a, 100b, 100c, ... ) constitutive of each successive layer (Ci, C2, C3, ...).

30. Installation according to claim 29, characterized in that the molding station (P2) comprises a succession of individual molding stations (TR1, TR2, TR3, ...) each configured to carry out the formation of the one of the successive layers (Ci, C2, C3, ...) by juxtaposition of the longitudinal threads (100, 100a, 100b, 100c, ...) constituting the layer concerned.

31. Installation according to claim 30, characterized in that the molding station (P2) also comprises a conveyor (BT) configured to carry individual molds (10) and pass them through the succession of individual molding stations (TR1 , TR2, TR3, ...).

32. Installation according to claim 30, characterized in that the molding station (P2) further comprises a continuous mold, the trajectory of which passes through said succession of individual molding stations (TR1, TR ₂ , TR _3I ... ).

33. Pastry or bakery product (20) obtained by the process according to any one of claims 1 to 28, in which the same pictorial motif is repeated identically longitudinally in the product (20).

34. Pastry or bakery product (20) obtained by the process according to any one of claims 1 to 28, in which several different pictorial patterns are formed longitudinally in the product (20).