ITLU20120008A1 - PRODUCED BY OVEN, READY TO STILL THAT DOES NOT NEED TO BE CUT - Google Patents

Description

BAKERY PRODUCT, READY TO DO THAT DOESN'T NEED TO BE CUT

SUMMARY

Bakery product ready to be filled (any filling is possible), whose main characteristic is that it does not need any knife or other equipment to be "opened / cut" and stuffed.

It is equipped with an opening invitation which is made during the production process, before cooking. Just pull with your hands, open and insert the filling. The product is soft and flexible to support this operation without breaking in points other than those of the Invitation to Open.

DESCRIPTION

INTRODUCTORY PART

As for the baked goods for filling, both at an artisanal and industrial level, the solution is currently only one:

Produce the piece, cool it, cut it, by hand with a knife, by machine or with any other equipment. At the artisan level, this operation involves a waste of time and manpower, the risk of possible injuries to the operator, but above all the risk of cross-contamination.

Cross-contamination occurs when the cutting tool, knife or slicer, comes into direct contact with foods of a different nature (for example meat and bread).

On an industrial level, the cut takes place automatically before packaging, the risk of cross-contamination in these cases does not exist, but when we talk about industrial production, the pre-cut product, whether it is marketed fresh, packaged or packaged and frozen, will always meet to a very fast aging (retrogradation or stiffening), as the internal part of the product remains exposed to the environment.

moreover, if the cutting phase is skipped, the time that will pass from the removal of the oven to the eventual packaging and stabilization of the product will be shorter.

The aging speed of a baked product is directly proportional to the surface exposed to the environment, both at positive and negative temperatures, even in a modified atmosphere.

Aging begins immediately after taking out, therefore by reducing the time between taking out and packing, the product will have a longer shelf life.

The industrial advantage is to obtain a higher quality product, with a longer shelf life both before and after twisting.

The process can be carried out both by hand and on automatic lines.

DESCRIPTIVE PART

composition / recipe:

soft wheat flour 1000g

water 500g

salt 20g

20g brewer's yeast

vegetable oil 40g

production process

mix the ingredients until a smooth and homogeneous dough is obtained.

Leave to rest ('dough for 10' at room temperature.

Divide the dough into 100g pieces and give a round shape,

Leave to rest for 10 'at room temperature,

Laminate / flatten the piece to obtain a disc with a diameter of 18cm and place it on flat-surface baking trays sprinkled with vegetable oil.

Put in a leavening cell at 30ºC with 75% R.H, for 20 '.

Distribute 5g of vegetable oil evenly on the surface of the discs and fold one edge over the other so as to obtain a crescent shape.

Place in a leavening cell at 30ºC with 75% R.H. for 40â € ™.

Bake in an oven heated to 260ºC for 8â € ™.

After cooling (35ºC at the core of the product) pack in food-grade plastic bags.

Final result and use

After having performed correctly when described above, you will obtain a baked product characterized by two layers of dough, called flaps, one upper and one lower divided by a layer of vegetable oil.

At the time of use (entering the calibration) it will be sufficient to take the upper flap with the fingers of one hand and the inner flap with the fingers of the other hand and pull in the opposite direction to separate them (see brochure),

1 The main feature is that it does not require cutting to be stuffed. This means that the product after cooking appears as a single body, with a lower surface exposed to the air, compared to a pre-cut sandwich.

2 It is made up of two or more layers of overlapping mixture separated by a thin layer of insulating product.

3 To fill, simply separate the 2 layers of dough with your hands (pulling) and insert the filling. This simplifies and speeds up the operation, reducing costs and making it more hygienic, avoiding the risk of cross-contamination and injury for the workers.

4 It is a leavened or unleavened baked product, soft or crunchy, fresh, long-life, loose or packaged, frozen raw, frozen pre-leavened, frozen pre-cooked, frozen cooked;

5 It gives round, ovary, crescent, rectangular, square, triangular shape and all other geometric and non-achievable shapes,

6 Basic composition:

Soft wheat flour, durum wheat semolina, wholemeal flour, rye flour, spelled, kamut and any other bread-making flour; with various seeds, with whole and / or broken cereals. Waterfall. Fresh compressed yeast.

7 The recipe can include the addition of sugars, malt, animal and vegetable fats, milk and derivatives, eggs, salt, dry yeast, natural yeast. Emulsifiers: E471, E472, E481. Ascorbic acid (E300)

8 It is also possible to include inert substances in the mass, of animal or vegetable origin, such as olives, bacon, dried fruit, vegetables, etc.

Claims (9)

Claims 1. Bakery product comprising two layers of dough characterized in that said layers of dough are separated by a layer of insulating product. 2. Bakery product according to claim 1 wherein said insulating product is vegetable oil. 3. Bakery product according to claim 1 or 2 wherein said bakery product is leavened, unleavened, soft, crunchy, fresh, long-life, bulk, packaged, frozen raw, frozen pre-risen, frozen pre-cooked, cooked or deep-frozen . 4. Bakery product according to any one of claims 1 to 3 wherein said product has a round, oval, half-moon, rectangular, square, triangular shape. 5. Process for preparing a bakery product according to claim 1 comprising the following steps: a) prepare the following ingredients: flour, water, salt, brewer's yeast, vegetable oil; b) mix the ingredients of step a); c) let the dough rest for at least 10â € ™ at room temperature and give the desired shape; d) arrange the dough on a flat surface sprinkled with vegetable oil; e) let the dough rise and then distribute evenly on the surface of the leavened dough vegetable oil and fold the first layer of dough over the second layer of dough so as to obtain a crescent shape; f) bake in a heated oven. 6. Process according to claim 5 in which the leavening is carried out at about 30 ° C with about 75% relative humidity of the air (R.H.) for at least 20â € ™. 7. Process according to claim 5 or 6 comprising a further step in which the products are packaged in food-grade plastic bags. 8. Process according to any one of claims 5 to 7 wherein said flour is soft wheat flour, semolina flour, durum wheat flour, wholemeal flour, rye flour, spelled flour, kamut flour, flour with seeds various, flour with cereals. 9. Process according to any one of claims 5 to 8 wherein one or more of the following ingredients are added: sugars, malt, animal and vegetable fats, milk and its derivatives, eggs, salt, dry yeast, natural yeast, emulsifiers, acid ascorbic acid (E300), olives, bacon, dried fruit, vegetables.