EP2709458A2 - Procédé de préparation d'un biscuit sucré - Google Patents

Procédé de préparation d'un biscuit sucré

Info

Publication number
EP2709458A2
EP2709458A2 EP12718917.3A EP12718917A EP2709458A2 EP 2709458 A2 EP2709458 A2 EP 2709458A2 EP 12718917 A EP12718917 A EP 12718917A EP 2709458 A2 EP2709458 A2 EP 2709458A2
Authority
EP
European Patent Office
Prior art keywords
chocolate
binder
mass
fat
long
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP12718917.3A
Other languages
German (de)
English (en)
Inventor
Karsten Grove
Martin Habbel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bahlsen GmbH and Co KG
Original Assignee
Bahlsen GmbH and Co KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bahlsen GmbH and Co KG filed Critical Bahlsen GmbH and Co KG
Publication of EP2709458A2 publication Critical patent/EP2709458A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking

Definitions

  • the invention relates to a method for producing a confectionery. More particularly, the invention relates to a method of producing a confectionery comprising a long-life baked goods on which a cluster of chocolate and cereals or similar products is disposed.
  • the invention has for its object to provide a method of the type mentioned, which allows the production of a delicate, taste-optimized confectionery.
  • the object is achieved by the combination of features of claim 1, the dependent claims show further advantageous embodiments of the invention.
  • the invention it is thus provided that first of all a long-life baked product is produced.
  • this is in the form of a biscuit, for example in the form of a standard shortbread.
  • Long-life baked goods long-life baked goods are "fine baked goods"
  • Fine baked goods are made from doughs or masses by baking, roasting, drying, cooking extrusion or other methods;
  • the doughs are prepared using cereals and / or cereal products, starches, fats, sugars;
  • Long-life baked goods are fine baked goods that are durable for a longer period of time
  • the long-life bakery product is made by making a dough, by forming the dough, optionally by applying a pranks, by baking and by acceptance and review of the semi-finished products.
  • the mentioned optional application of a pretzel after dough forming is optional.
  • the strokes improve the color and shine of the long-life baked goods, in particular, a darker color is achieved.
  • the production of the long-life bakery product according to the invention is such that it is provided with at least one surface for applying a chocolate or fat glaze comprising mass. This area thus serves to fix a mixture (cluster, heap) of chocolate or fat glaze and other substances on the long-life baked goods.
  • chocolate or fat glaze is understood to mean the following:
  • Chocolate A product of cocoa products and sugars containing at least 35% total cocoa solids, of which at least 18% are cocoa butter and at least 14% fat free cocoa solids.
  • Fat glaze has no cocoa butter compared to chocolate, hardened vegetable fat is used.
  • the dough composition for producing the long-life baked goods preferably uses, for example, the following main constituents:
  • the long-life baked goods are produced in the form of a biscuit, in particular a flat biscuit.
  • the surface for application of the composition comprising the chocolate or fat glaze is flat. It will be appreciated that other surface configurations are possible, depending on the desired overall shape and appearance of the confectionery.
  • the surface for applying the mass comprising the chocolate or fat glaze is provided with a structured surface configuration.
  • the active surface is additionally increased.
  • the inventive method is provided as a subsequent process step after the completion of the long-life bakery product to manufacture the chocolate or fat glaze comprehensive mass.
  • chocolate is mixed with other elements, in particular with cereals, so that a cereal-chocolate cluster results.
  • cereals cereal flakes, such as cornflakes may be used, as well as puffed cereals, such as crispies, but also flakes, such as oatmeal and / or pieces of nut fruit, such as hazelnut, peanut, macadamia or the like.
  • cluster components in addition to the chocolate are preferably cornflakes, but it can also cereal extrudates, cereal flakes, crunchy raw materials (so-called crispies), chunky goods, such as nuts or Nus Publishede, fruit pieces, raisins, currants, Mamabackwaren preparede, pieces of biscuit or crispbread pieces are used.
  • a cluster is produced according to the invention with a relatively low proportion of chocolate, wherein the chocolate content is preferably greater than 50%, but it can also be lower according to the invention.
  • a small proportion of chocolate results in a delicate design of the cluster, which leads to a positive sensation when consumed.
  • the cereal-chocolate cluster is made by adding the cereals to the molten chocolate.
  • the cereals for example, are transported by means of a mixing screw, weighed and then mixed with the chocolate. Subsequently, a dosage of the cereal-chocolate cluster is made to apply an exact amount to each of the long-life baked goods (biscuit, shortbread or the like).
  • the cereal-chocolate cluster has 30% cereals and 70% chocolate or 35% cereals and 65% chocolate or 25% cereals and 75% chocolate.
  • a binder (joining agent) is applied to the surface. This is inventively preferably in a liquid phase or applied to a gaseous phase.
  • the binder leads to a firm, permanent adhesion of the cluster on the long-life baked goods.
  • a sugar-water solution for example, a sugar-water solution, a fat-water emulsion and / or a water-starch solution and / or water can be used as the binder.
  • a sugar-water solution for example, a sugar-water solution, a fat-water emulsion and / or a water-starch solution and / or water can be used as the binder.
  • Combinations of these binder compositions are also possible according to the invention.
  • the binder can be applied to the surface like a dot, strip or sheet.
  • a punctiform or drop-shaped application for example, four to nine individual drops are particularly favorable. These run into each other, so that a closed binder surface is formed on the surface of the cookie.
  • the amount of binder is preferably chosen such that it firstly wets the surface of the long-life baked goods to which the cereal-chocolate cluster is applied, and secondly that the moisture content of the long-life baked goods increases only slightly.
  • the humidity is only increased by a maximum of 1%.
  • the total product moisture of the finished confectionery increases so that it does not exceed a maximum value in order to ensure the desired minimum shelf life. For example, a maximum product residual moisture of at most 3% may be provided.
  • surface of Dauerbackware is provided with the binder.
  • an application of the binder to a portion of the surface for example 50% to 60%, may be sufficient to ensure good adhesion between the cereal-chocolate cluster and the long-life baked goods.
  • the time between application of the binder and application of the cereal-chocolate cluster is relatively short, for example not more than 60 seconds.
  • the surface of the hard baked goods to which the cereal-chocolate cluster is applied may be flat, but it is also possible to form them with a raised edge, for example in the form of a trough.
  • the shape of the long-life bakery product according to the invention may have different geometric configurations, for example, square, rectangular, triangular, circular or in any other forms.
  • the biscuits, as well as the flakes, should preferably have a temperature of about 25 to 29 ° C during the refining (filling with the cluster).
  • the processing temperature of the liquid, tempered chocolate is preferably about 28 ° to 30 ° C.
  • cooling can be carried out in a further process step in order to cool and crystallize out the chocolate material, for example over a cooling time of 15 to 20 minutes and a cooling temperature of 16 to 20 ° C.
  • Fig. 1 is a schematic, perspective view of a finished confectionery according to the invention
  • Fig. 2 is a schematic plan view of the Treasurebackware with the with
  • Cereal chocolate cluster to be coated surface.
  • a long-life baked goods 1 in the form of a flat biscuit in square shape is produced.
  • the long-life bakery product 1 has a surface 2, which is essentially flat and is provided with a structuring to increase the active surface, as shown schematically in FIG.
  • the surface 2 is formed by a raised edge 4, so that a trough results, in which a chocolate or fat glaze comprehensive mass 3 (cereal chocolate cluster) is introduced.
  • the edge 4 is provided with a coating prior to baking the long-life baked goods 1 in order to achieve a surface improvement by coloring and / or gloss.
  • the confectionery After applying the chocolate or fat glaze comprising mass 3, the confectionery is cooled and subsequently packaged. It is understood that the structuring of the surface (see Fig. 2) can also be done in other ways, for example by a dot pattern, by another line pattern or the like.
  • the wetting of the binder can be carried out by applying individual drops of water which wet the surface 2. It is sufficient if a part of the surface 2 is wetted, for example 50% to 60% of the surface 2.
  • Chocolate or fat glaze comprising mass / cereal chocolate

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Procédé de confection d'une confiserie qui comporte les étapes suivantes : fabrication d'un biscuit de conservation (1), ledit biscuit de conservation (1) étant pourvu d'au moins une face (2) destinée à l'application d'une pâte (3) contenant du chocolat ou une glaçure grasse, fabrication de la pâte (3) contenant du chocolat ou une glaçure grasse, application d'un liant en phase liquide ou en phase gazeuse sur la surface (2) et application de la pâte (3) contenant du chocolat ou une glaçure grasse sur la surface (2) imprégnée de liant.
EP12718917.3A 2011-05-17 2012-04-27 Procédé de préparation d'un biscuit sucré Withdrawn EP2709458A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102011108562A DE102011108562A1 (de) 2011-05-17 2011-05-17 Verfahren zur Herstellung einer Süßware
PCT/EP2012/001828 WO2012156026A2 (fr) 2011-05-17 2012-04-27 Procédé de confection d'une confiserie

Publications (1)

Publication Number Publication Date
EP2709458A2 true EP2709458A2 (fr) 2014-03-26

Family

ID=46027907

Family Applications (1)

Application Number Title Priority Date Filing Date
EP12718917.3A Withdrawn EP2709458A2 (fr) 2011-05-17 2012-04-27 Procédé de préparation d'un biscuit sucré

Country Status (6)

Country Link
US (1) US20140106039A1 (fr)
EP (1) EP2709458A2 (fr)
CN (1) CN103547160A (fr)
DE (1) DE102011108562A1 (fr)
RU (1) RU2552944C1 (fr)
WO (1) WO2012156026A2 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3545766B1 (fr) 2018-03-29 2023-12-13 Griesson - de Beukelaer GmbH & Co. KG Procédé de production destinée à la production d'un produit de la biscuiterie
RU2688380C1 (ru) * 2018-11-28 2019-05-21 Елена Юрьевна Быкова Способ декорирования мучных кондитерских и хлебобулочных изделий

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3862344A (en) * 1972-12-11 1975-01-21 Gen Foods Corp Method of dielectrically sealing in sandwich making
CA1330273C (fr) * 1988-05-04 1994-06-21 Valery Zemelman Composition d'enrobage pour l'amelioration de patisseries frites enrobees
DE8910283U1 (de) * 1989-08-24 1989-11-09 bo* frost Dienstleistungs GmbH & Co KG, 4172 Straelen Brotartige Schnitte mit Belag
ES2066548T3 (es) * 1991-03-11 1995-03-01 Unilever Nv Laminados de hojaldre.
ATE201303T1 (de) * 1995-10-16 2001-06-15 Nestle Sa Mehrschichtdessert, sowie verfahren und vorrichtung zu seiner herstellung
US5789008A (en) * 1996-01-31 1998-08-04 Neal B. Julien Ice cream sandwich and method of making the same
DE20111332U1 (de) * 2001-07-07 2001-09-27 Reiling, Ute, 48727 Billerbeck Süßer Brotaufstrich, auch als Kuchen- oder Tortenbelag oder -füllung verwendbar
US20040166206A1 (en) * 2003-02-25 2004-08-26 Archibald William E. Vacuum packaged food products and methods of making same
ES2314563T3 (es) * 2004-11-26 2009-03-16 Nestec S.A. Contenedor comestible para productos alimenticios y procedimiento para fabricar el mismo.
EP1850679A1 (fr) * 2005-01-21 2007-11-07 Mosaico SPRL Produit alimentaire avec des ingredients rapportes apparents individuellement
DE202006002608U1 (de) * 2006-02-13 2006-06-29 Zisser, Michael Gestaltung eines Konditoreiproduktes
EP1949796A1 (fr) * 2007-01-25 2008-07-30 Nestec S.A. Mousse
DE102007021583B4 (de) * 2007-05-08 2011-04-14 Bahlsen Gmbh & Co. Kg Verfahren zur Herstellung einer Backware
US20110038995A1 (en) * 2009-08-12 2011-02-17 Kraft Foods Global Brands Llc Intermediate moisture shelf stable baked goods

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
None *
See also references of WO2012156026A2 *

Also Published As

Publication number Publication date
CN103547160A (zh) 2014-01-29
WO2012156026A3 (fr) 2013-03-21
US20140106039A1 (en) 2014-04-17
DE102011108562A1 (de) 2012-11-22
WO2012156026A2 (fr) 2012-11-22
RU2552944C1 (ru) 2015-06-10

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