WO2017129366A1 - Produit de boulangerie de longue conservation et procédé de production associé - Google Patents

Produit de boulangerie de longue conservation et procédé de production associé Download PDF

Info

Publication number
WO2017129366A1
WO2017129366A1 PCT/EP2017/000099 EP2017000099W WO2017129366A1 WO 2017129366 A1 WO2017129366 A1 WO 2017129366A1 EP 2017000099 W EP2017000099 W EP 2017000099W WO 2017129366 A1 WO2017129366 A1 WO 2017129366A1
Authority
WO
WIPO (PCT)
Prior art keywords
edge length
intermediate layer
edge
pastry
pastry part
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.)
Ceased
Application number
PCT/EP2017/000099
Other languages
German (de)
English (en)
Inventor
Martin Habbel
Christine PIETSCH
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
Priority claimed from DE202016000606.2U external-priority patent/DE202016000606U1/de
Priority claimed from EP16000222.6A external-priority patent/EP3199030A1/fr
Application filed by Bahlsen GmbH and Co KG filed Critical Bahlsen GmbH and Co KG
Priority to EP17702768.7A priority Critical patent/EP3407725A1/fr
Publication of WO2017129366A1 publication Critical patent/WO2017129366A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches

Definitions

  • the present invention relates to a long-life baked goods with an upper pastry part, a lower pastry part and an intermediate layer and a method for their preparation.
  • the known from the prior art embodiments have the disadvantage that the shape or configuration of the filling optically is usually not very appealing and therefore does not appeal to the buyer or consumer.
  • the unfavorable appearance results from the fact that the dosage of the creamy or liquid filling is not always exactly.
  • the flow behavior may be different, so that the filling can penetrate to one side of the sandwich to the edge or even protrude over the two pastry parts, while other areas, especially at the corners, are not sufficiently filled.
  • An additional disadvantage may be that the two biscuit parts can not be arranged exactly aligned with each other, resulting in a visually unsatisfactory and undesirable appearance.
  • Embodiments of sandwich-type long-life baked goods are also known in the prior art which are produced by placing a biscuit in a liquid or pre-crystallized chocolate mass in a mold which, at least in part, penetrates into the chocolate mass. After forming the chocolate then another biscuit or another pastry part must be placed on the back surface of the chocolate bar.
  • Such a sandwich pastry is not symmetrical.
  • the chocolate over the edge the pastry parts protrudes and at least the inserted pastry part is not exactly positioned with respect to its location.
  • European patent application EP 682 872 A1 describes an insert for a food product which consists of a soft paste which has a high viscosity and stickiness. Since such pastes, which are to be subsequently processed into a food product, are to be produced continuously, the high viscosity and the stickiness result in the problem of further processing or further handling. For this reason, the upper and lower surfaces are covered with a very thin waffle layer, which merely serves to seal the sticky surface. The laminate product thus obtained can subsequently be easily cut or stamped and further processed. The thin waffle coating thus merely serves to overcome the stickiness of the surface of the paste and the consequent drawbacks.
  • German Patent DE 197 41 718 C1 relates to a long-life baked goods having an upper and a lower, substantially plate-shaped pastry part and at least one plate-shaped intermediate layer arranged between these parts.
  • the plate-shaped intermediate layer is dimensionally stable and firmly connected to two pastry parts.
  • the invention is therefore based on the object to provide a sandwich-type durable baked goods, which has a particularly appealing to the consumer configuration. Furthermore, the object of the present invention is to provide a sandwich-type long-life baked goods which produce a particularly advantageous mouthfeel. Finally, the present invention is based on the object to provide a method for producing such a long-life baked goods.
  • Embodiment 1 Durable baked goods with an upper pastry part (1), a lower one
  • Pastry part (2) and an intermediate layer (3) wherein the upper pastry part (1) has a thickness Sl and in plan view a rectangular shape, wherein the rectangular shape is defined by a first edge having an edge length LI 1 and one to the first edge with a side length LI 1 vertical second edge with an edge length L12, the first edge length LH is greater than the second edge length L12, the first edge length LI 1 is 60 mm or less and the ratio first edge length LI 1 to second edge length L12 1.8 to Is 2.4; the lower pastry part (2) has a thickness S2 and a rectangular shape in plan view, the rectangular shape being defined by a first edge having an edge length L21 and a second edge having an edge length L22 which is perpendicular to the first edge having an edge length L21 first edge length L21 is larger than the second edge length L22, the first edge length L21 is 60 mm or less, and the ratio of first edge length L21 to second edge length L22 is 1.8 to 2.4; and the intermediate layer (3) is dimensionally stable and is arranged between the upper pastry part
  • Embodiment 3 The long-life baked product according to any one of Embodiments 1 to 2, wherein the edge length LI 1 is 50 mm to 55 mm, and more preferably 52 mm.
  • Embodiment 4 The long-life baked product according to any one of Embodiments 1 to 3, wherein the edge length L21 is 50 mm to 55 mm, and more preferably 52 mm.
  • Embodiment 5 The long-life bag according to any one of Embodiments 1 to 4, wherein the ratio of the first edge length LH to the second edge length LI 2 is 1.9 to 2.3, more preferably 2.0 to 2.2, and more preferably 2.1.
  • Embodiment 6 The long-life baked product according to any one of Embodiments 1 to 5, wherein the ratio of the first edge length L21 to the second edge length L22 is 1.9 to 2.3, more preferably 2.0 to 2.2, and more preferably 2.1.
  • Embodiment 7 long-life baked goods according to any one of Embodiments 1 to 6, wherein the first edge length LI 1 and the first edge length L21 are the same.
  • Embodiment 8 The long-life baked product according to any one of Embodiments 1 to 7, wherein the ratio of the first edge length LH to the second edge length LI 2 is equal to the ratio of the first edge length L21 to the second edge length L22.
  • Embodiment 9 The long-life baked product according to any one of Embodiments 1 to 8, wherein the first edge length LH is 52 mm, the first edge length L21 is 52 mm, the ratio of the first edge length LH to the second edge length LI 2 is 2.1, and the ratio of the first edge length L21 is second edge length L22 is 2.1.
  • Embodiment 10 Permanent bakery product according to any one of Embodiments 1 to 9, wherein the thickness Sl is 3.6 mm to 6.0 mm, more preferably 4.1 mm to 5.5 mm, more preferably 4.5 mm to 5.1 mm, and most preferably 4.8 mm.
  • Embodiment 11 long-life baked goods according to any one of Embodiments 1 to 10, wherein the thickness S2 is 3.6 to 6.0 mm, more preferably 4.1 mm to 5.5 mm, more preferably 4.5 mm to 5.1 mm, and on most preferably 4.8 mm.
  • Embodiment 12 Continuous baked goods according to one of the embodiments 1 to 11, wherein the intermediate layer (3) is connected to the upper pastry part (1) and the lower pastry part (2) by means of a joining process.
  • Embodiment 13 A long-life baked product according to one of embodiments 1 to 12, wherein the intermediate layer (3) comprises a material comprising chocolate and / or a material comprising a fatty substance.
  • Embodiment 14 The long-life baked product according to any one of Embodiments 1 to 12, wherein the intermediate layer (3) comprises a caramel-containing material.
  • Embodiment 15 The long-life baked product according to any one of Embodiments 1 to 12, wherein the intermediate layer (3) comprises a cheese-comprising material.
  • Embodiment 16 baggy pastry according to one of embodiments 1 to 12, wherein the intermediate layer (3) comprises a material comprising jelly and / or jam.
  • Embodiment 17 Permanent bakery product according to one of embodiments 1 to 16, wherein the intermediate layer (3) comprises at least one visible side surface (3a), wherein the side surface (3a) preferably comprises a smooth surface.
  • Embodiment 18 Continuous bakery product according to one of the embodiments 1 to 17, wherein the intermediate layer (3) is formed in one piece or in one piece.
  • Embodiment 19 Continuous bakery product according to one of embodiments 1 to 18, wherein the intermediate layer (3) is formed in several parts or in several pieces.
  • Embodiment 20 long-life baked goods according to one of embodiments 1 to 19, wherein the upper pastry part (1) comprises at least one side surface (la), the lower pastry part (2) at least one side surface (2a), and the intermediate layer (3) at least one side surface (3a), and wherein the at least one side surface (la), the at least one side surface (2a) and the at least one side surface (3a) are parallel to each other. In one embodiment thereof, all respective side surfaces (1a), (2a) and (3a) are parallel to each other.
  • Embodiment 21 Continuous baked goods according to embodiment 20, wherein the at least one side surface (1a), the at least one side surface (2a) and the at least one side surface (3a) are aligned with one another. In an embodiment thereof, all the respective side surfaces (1a), (2a) and (3a) are aligned with each other.
  • Embodiment 22 long-life baked goods according to one of embodiments 1 to 20, wherein the at least one side surface (1a) and / or the at least one side surface (2a) project relative to the at least one side surface (3a). In one embodiment thereof, all respective side surfaces (1a) and (2a) project relative to the respective side surfaces (3a).
  • Embodiment 23 The long-life baked product according to one of embodiments 1 to 20, wherein the at least one side surface (3a) projects relative to the at least one side surface (1a) and / or relative to the at least one side surface (2a). In an embodiment thereof, all respective side surfaces (3a) project relative to the respective side surfaces (1a) and (2a).
  • Embodiment 24 The long-staple fabric according to any one of Embodiments 1 to 23, wherein the intermediate layer (3) has a thickness S3 and a rectangular shape in plan view, the rectangular shape being defined by a first edge having a Edge length L31 and a second edge having an edge length L32 that is perpendicular to the first edge having an edge length L31, the first edge length L31 is larger than the second edge having an edge length L32, the first edge length L31 is 60 mm or less, and the ratio is first edge length L31 to second edge length L32 is 1.8 to 2.4.
  • Embodiment 25 Permanent bakery product according to one of the embodiments 1 to 24, wherein the intermediate layer (3) has a thickness S3 and in plan view a rectangular shape, wherein the rectangular shape is defined by a first edge having an edge length L31 and one to the first edge an edge length L31 perpendicular second edge with an edge length L32, the first edge length L31 is greater than the second edge length L32, and the edge length L31 and / or the edge length L32 opposite the edge length LH and / or the edge length LI 2 and / or the edge length L21 and / or the edge length L22 is either 2 to 8%, more preferably 3 to 6%, and more preferably 4% either greater or less.
  • Embodiment 26 Thick baked goods according to embodiment 25, wherein the ratio of the first edge length L31 to the second edge length L32 is 1.8 to 2.4, more preferably 1.9 to 2.3, more preferably 2.0 to 2.2, and most preferably 2.1.
  • Embodiment 27 The long-life baked product according to any one of Embodiments 24 to 26, wherein the edge length L31 is 40 mm to 60 mm, and more preferably 45 mm to 60 mm.
  • Embodiment 28 The long-life baked product according to any one of Embodiments 24 to 27, wherein the edge length L31 is 45 mm to 55 mm, and more preferably 50 mm.
  • Embodiment 29 long-life baked product according to any one of Embodiments 24 to 28, wherein the thickness S3 of the intermediate layer (3) is 2.4 mm to 4.0 mm, more preferably 2.7 to 3.7 mm, more preferably 3.0 to 3, 4 mm and most preferably 3.2 mm.
  • Embodiment 30 Permanent bakery product according to one of the embodiments 24 to 29, wherein the thickness S3 of the intermediate layer (3) via the intermediate layer (3) is substantially constant.
  • Embodiment 31 Permanent bakery product according to one of the embodiments 24 to 30, wherein the intermediate layer (3) comprises at least one recess (32).
  • Embodiment 32 Permanent bakery product according to embodiment 31, wherein the at least one recess (32) takes place by weakening of the material (s) forming the intermediate layer (3).
  • Embodiment 33 Permanent bakery product according to embodiment 32, wherein the weakening is a partial weakening.
  • Embodiment 34 Permanent bakery product according to embodiment 32, wherein the weakening is a complete weakening.
  • Embodiment 35 Permanent bakery product according to one of embodiments 1 to 34, wherein the mass of the intermediate layer (3) on the total mass of the long-life baked goods 20 to 80 wt .-%, preferably 30 to 70 wt .-%, more preferably 35 to 55 wt. %, and most preferably 41% by weight ⁇ 5% by weight.
  • Embodiment 36 The long-life baked product according to any one of Embodiments 1 to 35, wherein the intermediate layer (3) comprises chocolate, preferably made of chocolate.
  • Embodiment 37 long-life baked goods according to any one of Embodiments 1 to 36, wherein the upper pastry part and the lower pastry part each have a length of 52.0 ⁇ 0.5 mm, a width of 25.0 ⁇ 0.5 mm and a thickness of 4, 8 mm ⁇ 0.2 mm, the intermediate layer (3) made of chocolate has a length of 50.0 mm, a width of 23.0 mm and a thickness of 3.2 mm, the total baked goods in total 52, 5 mm ⁇ 0.5 mm, a width of 25.0 mm ⁇ 0.5 mm and a thickness of 12.8 mm ⁇ 0.4 mm and the weight fraction of the intermediate layer (3) is 41% by weight of the total weight of the long-life baked goods.
  • Embodiment 38 A process for producing a long-life biscuit comprising an upper biscuit (1), a lower biscuit (2) and a dimensionally stable interlayer (3) interposed therebetween, the process comprising:
  • Embodiment 39 Method according to embodiment 38, wherein the joining of the upper pastry part (1), the lower pastry part (2) and the intermediate layer (3) takes place by means of a joining method.
  • Embodiment 40 A process for producing a long-life biscuit comprising an upper biscuit (1), a lower biscuit (2) and a dimensionally stable interlayer (3) interposed therebetween, the process comprising:
  • Embodiment 41 Method according to embodiment 40, wherein the intermediate layer (3) is joined to the first pastry part by means of a joining method.
  • Embodiment 42 Method according to one of embodiments 40 to 41, wherein the intermediate layer (3) connected to the first pastry part is connected to the second pastry part by means of a joining process.
  • the present invention is based on the surprising finding that the dimensioning of a sandwich-type long-life bakery product, in particular if it involves an upper pastry part, a lower biscuit part and a dimensionally stable intermediate layer arranged between the upper biscuit part and the lower biscuit part, is considerable Has an influence on the perception of the consumer and on how such a long-life product addresses it.
  • the ratio of the edge lengths of the upper part of the pastry and the lower part of the pastry is of particular importance.
  • the present inventors have surprisingly found that these two characteristics of the said long-life baked goods are also of decisive influence on the mouthfeel.
  • the length of the longer edge is preferably between 40 and 60 mm and the aspect ratio between the longer edge and the shorter edge, hereinafter also edge length ratio, 1.8 to 2, 4th
  • edge length ratio 1.8 to 2, 4th
  • the length of the edges of the upper biscuit part is identical to the length of the edges of the lower biscuit part and / or the edge ratio of the upper biscuit part is identical to the edge ratio of the lower biscuit part.
  • the length of the edges of the upper pastry part is identical to the length of the edges of the lower pastry part and the Edge ratio of the upper part of the pastry is identical to the edge ratio of the lower part of the pastry.
  • Sl designates the thickness of the upper pastry part, LH a first edge length of the upper pastry part, LI 2 a second edge length of the upper pastry part, wherein the first edge of the upper pastry part, in plan view, is substantially perpendicular to the second edge of the upper pastry part
  • S2 designates the thickness of the lower pastry part, L21 a first edge length of the lower pastry part, L22 a second edge length of the lower pastry part, wherein the first edge of the lower pastry part, in plan view, is substantially perpendicular to the second edge of the lower pastry part.
  • the first edge of a pastry part is preferably longer than the second edge.
  • the thickness Sl of the upper part of the pastry 3.6 mm to 6.0 mm, preferably 4.1 mm to 5.5 mm, more preferably 4.5 mm to 5.1 mm and most preferably 4.8 mm.
  • the thickness S2 of the lower pastry part is 3.6 mm to 6.0 mm, preferably 4.1 mm to 5.5 mm, more preferably 4.5 mm to 5.1 mm and most preferably 4.8 mm.
  • the starches S 1 and S 2 are virtually identical in the long-life bakery product according to the invention.
  • the manufacturing tolerance in this respect is typically about 4%.
  • the long-life bakery product according to the invention is preferably a long-life bakery product which has a low cake moisture, preferably a cake moisture content of ⁇ 3%, and a dry, slightly crispy pastry structure.
  • the long-life bakery product according to the invention thus belongs to the class of "fine bakery products” and more precisely to the subgroup according to the "DLG system of bakery products" "Fine Yeast without Yeast.”
  • the top and / or bottom biscuits are perennial baked goods in the above sense, and preferably have a low biscuit wetness, preferably ⁇ 3%, and a dry, slightly crunchy biscuit structure
  • the long-life baked goods and / or the first biscuit part and / or the second biscuit part are different from biscuit or crispbread.
  • the upper pastry part and the lower pastry part of the long-life baked goods according to the invention have a rectangular shape, in particular when viewed from above, ie in plan view.
  • the first pastry part and the second pastry part are substantially plate-shaped.
  • the plate shape is caused by the two first, substantially equal long edges with an edge length LH or L21 and by the two second, substantially equal length edges with an edge length LI 2 and L22, wherein each first edge substantially perpendicular to is the two second edges and each second edge is substantially perpendicular to the two first edges.
  • the thickness of the plate is defined by the thickness Sl of the upper part of the pastry or S2 of the lower part of the pastry.
  • the surface of the upper pastry part defined by the edge lengths LH and LI 2 and the associated edges has an upper surface facing away from the intermediate layer and a lower surface facing the intermediate layer; the surface of the lower pastry part defined by the edge lengths L21 and L22 or the associated edges has an upper surface facing the intermediate layer and a lower surface facing away from the intermediate layer.
  • the intermediate layer is disposed between the lower surface of the upper biscuit part and the upper surface of the lower biscuit part.
  • the different, outwardly directed edges of the upper pastry part may have the same or different shape.
  • the outwardly directed edges of the lower pastry part may have the same or different shape.
  • all edges of the upper pastry part have the same shape, and all edges of the lower pastry part have the same shape, and more preferably the shape of the edges of the upper pastry part and the shape of the edges of the lower pastry part is the same.
  • the shape of the edges is preferably selected from the group comprising smooth edges, toothed edges and wavy edges;
  • the shape of an edge is a toothed edge, and in a particularly preferred embodiment, the sum of the teeth of all edges of the upper pastry part 34 and the sum of the teeth of all edges of the lower pastry part is also 34.
  • the surface of the upper part of the pastry facing away from the intermediate layer is flat.
  • the intermediate layer facing away from the surface of the upper pastry part herein also referred to as the upper surface of the upper part of the pastry, at least not completely flat.
  • the non-planar part of the surface has one or more elevations
  • the non-planar part of the surface has one or more recesses
  • the non-planar part of the surface has one or more elevations and one or more recesses.
  • the one or more elevations form one or more characters on the surface or a part thereof.
  • the one or more recesses form one or more characters on the surface or a part of the surface.
  • the surface of the upper pastry part facing away from the intermediate layer has at least one weakening.
  • This weakening is preferably manifested in a lower thickness Sl of the upper part of the pastry.
  • the weakening may be in the form of a line, in particular when the top part of the pastry is viewed from above, or in the form of a surface.
  • the line forming the weakening extends from a point on the first longer edge to a point on the second longer edge, it being preferred that the line be parallel to the two shorter edges of the rectangular upper part of the biscuit.
  • the line extends only over part of the surface.
  • the point on the first longer edge from which the line originates in the middle of the edge length LI 1 and the point on the second longer edge, on which the line is aligned, in the middle of the edge length LI lies.
  • the line and the surface serve to facilitate breaking or biting of the instant baked goods of the present invention.
  • the at least one weakening may also be arranged on the surface of the upper pastry part facing the intermediate layer, also referred to herein as the lower surface of the upper pastry part.
  • the weakening can be realized as described above in connection with their arrangement on the surface facing away from the intermediate layer. It is also within the scope of the present invention that the weakening is present, but not superficially visible, especially with the unaided eye is not visible.
  • the surface of the upper part of the pastry facing the intermediate layer is flat.
  • the surface of the upper pastry part facing the intermediate layer may have one or more recesses. These one or more recesses may serve to receive filling material.
  • the filler may be the same or different from the or a material of which the intermediate layer is made.
  • the filling material originates from the material or an intermediate layer forming material.
  • These recesses can thus serve the fixation or connection of the upper pastry part with the intermediate layer.
  • the recesses are formed by pores which are present at least in the surface of the upper part of the pastry facing the intermediate layer.
  • the surface of the lower pastry part facing away from the intermediate layer also referred to herein as the lower surface of the lower biscuit part
  • the intermediate layer facing away from the surface of the lower pastry part is at least not completely flat.
  • the non-planar part of the surface has one or more elevations
  • the non-planar part of the surface one or more Has recesses or the non-planar part of the surface has one or more elevations and one or more recesses.
  • the one or more elevations form one or more characters on the surface or a part thereof.
  • the one or more recesses form one or more indicia on the surface or part of the surface.
  • the surface of the lower pastry part facing away from the intermediate layer has at least one weakening.
  • This weakening is preferably manifested in a lower thickness S2 of the lower part of the pastry.
  • the weakening may be formed in the form of a line, in particular in the case of a top view of the lower pastry part, or in the form of a surface.
  • the attenuation-forming line extends from a point on the first longer edge to a point on the second longer edge, wherein it is preferred that the line be parallel to the two shorter edges of the rectangular lower part of the pastry.
  • the line extends only over part of the surface.
  • the point on the first longer edge from which the line originates is in the middle of the edge length L21 and the point on the second longer edge on which the line is aligned lies in the middle of the edge length L21 lies.
  • the line and the surface serve to facilitate breaking or biting of the instant baked goods of the present invention.
  • the at least one weakening may also be arranged on the surface of the lower pastry part facing the intermediate layer, also referred to herein as the upper surface of the lower pastry part.
  • the weakening can be realized as described above in connection with their arrangement on the surface facing away from the intermediate layer. It is also within the scope of the present invention that the weakening is present, but not superficially visible, especially with the unaided eye is not visible.
  • the surface of the lower biscuit part facing the intermediate layer is flat.
  • the surface of the lower pastry part facing the intermediate layer may have one or more recesses. These one or more recesses may serve to receive filling material.
  • the filler material may be the same or different from the material of which the intermediate layer is made or consists.
  • the filling material originates from the material or an intermediate layer forming material.
  • These recesses can thus serve the fixation or connection of the lower pastry part with the intermediate layer.
  • the recesses are formed by pores which are present at least in the surface of the lower part of the pastry facing the intermediate layer.
  • the intermediate layer of the long-life baked goods according to the invention is dimensionally stable.
  • a dimensionally stable intermediate layer is one in which the shape does not change when the end product according to the invention is used as intended, in particular at least one, preferably all dimensions of the long staple product according to the invention such as its height, length and width do not change.
  • Intended use in a preferred manner means the handling of the long-life bakery product according to the invention by the consumer, in particular for the mouth-feeding of the long-life bakery product according to the invention and / or the biting through of the long-life bakery product according to the invention.
  • the dimensional stability of the intermediate layer is manifested by breaking or breaking Biting the intermediate layer a noise, preferably a crackling sound occurs.
  • the dimensionally stable intermediate layer is different from a cream-like or pasty intermediate layer.
  • the intermediate layer has a thickness S3 and a rectangular shape in plan view, the rectangular shape being defined by a first edge having an edge length L31 and a second edge perpendicular to the first edge having an edge length L31 with an edge length L32, and the first edge length L31 is larger than the second edge length L32.
  • the intermediate layer is formed substantially plate-shaped.
  • the intermediate layer actually has two first edges that are equal in length and parallel to each other, and two second edges that are the same length and parallel to each other.
  • the rectangular shape is due to the two first substantially equal length edges of edge length L31 and the two second substantially equal length edges of edge length L32, each first edge being substantially perpendicular to the two second edges and each second edge is substantially perpendicular to the first two edges.
  • the thickness of the plate is defined by the thickness S3 of the intermediate layer.
  • the area of the intermediate layer defined by the edge lengths L31 and L32 has an upper surface facing the lower surface of the upper biscuit part and a lower surface facing the upper surface of the lower biscuit part. Accordingly, the intermediate layer between the upper pastry part and the lower pastry part is arranged so that its upper surface is directly or indirectly in contact with the lower surface of the upper pastry part and its lower surface is in direct contact with the upper surface of the lower pastry part.
  • the intermediate layer has at least one outwardly directed edge and thus side surface 3 a, which is visible; It is preferred that all outwardly directed edges and thus all side surfaces 3a of the intermediate layer are visible.
  • the various outwardly directed edges of the intermediate layer may have the same or different shape. In a preferred embodiment, it is provided that all edges of the intermediate layer have the same shape. In a preferred embodiment it is provided that all edges of the lower part of the pastry have the same shape and more preferably the shape of the edges of the upper part of the pastry and the shape of the edges of the lower part of the pastry are the same. In an embodiment, it is provided that the shape of the edges is selected from the group comprising smooth edges, toothed edges and corrugated edges.
  • all edges of the intermediate layer are smooth.
  • all edges of the intermediate layer are smooth and all edges of the upper part of the pastry and the lower part of the pastry are serrated; Preferably, the sum of the teeth of all edges of the upper pastry part 34 and the sum of the teeth of all edges of the lower pastry part also 34.
  • the respective edges of the intermediate layer represent a respective side surface 3a.
  • the intermediate layer of the long-life bakery product according to the invention is configured in one embodiment such that the thickness S3 is constant over the entire length and the entire width.
  • the thickness S3 of the intermediate layer is not constant over the entire length and the entire width; in this embodiment it is preferred that the intermediate layer has one or more recesses.
  • the one or more recesses may be arranged on the upper surface of the intermediate layer, on the lower surface of the intermediate layer or on both the upper surface and the lower surface of the intermediate layer.
  • the one or more recesses may be formed so that thereby complete weakening and thus removal of the intermediate layer forming material takes place; as a result, the recesses are present as holes in the intermediate layer. These holes in the intermediate layer can basically be present at any point of the intermediate layer.
  • the intermediate layer comprises one or more holes, wherein the holes in each case individually or in their entirety form a frame which constitutes the intermediate layer.
  • This frame is integrally formed in a preferred embodiment; Alternatively, the frame may also be formed in several pieces. In an even more preferred embodiment, the frame is made in one piece, wherein in the embodiment in which the intermediate layer is made rectangular, all side surfaces 3a of the intermediate layer are parallel to the respective side surfaces 1a and 2a of the upper pastry part and the lower pastry part.
  • the intermediate layer is made rectangular, one or more of the side surfaces of the intermediate layer, however, are designed as a bead or edge bead. It is further within the scope of the present invention that the intermediate layer has a shape other than a rectangular one. In one embodiment of the present invention, it is provided that the intermediate layer, in plan view, has a round, oval, polygonal or other shape. It is within the scope of the present invention that the recesses in the intermediate layer in their most varied embodiments serve to receive filling material.
  • the filler material may be the same material as the material making up the intermediate layer or a part of the intermediate layer.
  • the filling material may be different from the material of which the intermediate layer or a part of the intermediate layer consists.
  • the filling material is present in an amount such that the recess, regardless of whether the recess is present as a partial or complete weakening of the interlayer-forming material, is completely or partially filled up by the filling material full replenishment is preferred.
  • the non-recessed surface of the intermediate layer forms a smooth or even surface with the surface of the filled recess.
  • the recess is filled so that the filling protrudes beyond the non-recessed surface of the intermediate layer; It is preferred that the consequent supernatant from the surface of the upper or lower pastry part, which faces the supernatant is added.
  • This recording can take place, for example, in that the surface of the upper and / or lower pastry part itself has a suitable recess or recess or the upper and / or lower pastry part receives the supernatant in the surface facing the supernatant. This can be achieved, for example, by a pore structure of the facing surface, in particular if the amount of the supernatant is comparatively low.
  • the material of which the intermediate layer is or is wholly or partially made is preferably selected from the group comprising a fatty mass, chocolate, caramel, cheese, jelly and marmalade and a mixture of one or more thereof.
  • the intermediate material comprises chocolate or is made of chocolate.
  • the material of which the filler is or is wholly or partially made is preferably selected from the group consisting of a fatty mass, chocolate, caramel, cheese, jelly and marmalade and a mixture of one or more several of them.
  • the filler material comprises chocolate or is made of chocolate.
  • the intermediate layer is firmly connected to the upper pastry part and the lower pastry part.
  • the fixed connection leads to the fact that the relative position of the upper pastry part, lower pastry part and intermediate layer does not change during normal use of the long-life bakery product according to the invention, ie in particular for mouthfeeding and / or biting through of the long-life bakery product by the consumer.
  • the solid connection of the intermediate layer is the result of a joining process and thus has the intermediate layer with the upper pastry part and the lower pastry part, preferably fixed.
  • a joining method is a method according to DIN 8593. In a preferred embodiment, the joining method is selected from the group comprising gluing, assembling, filling and pressing and pressing.
  • the joining takes place, preferably the joining, using a joining material.
  • the joining material may be one which is equal to the material of which the intermediate layer or a part thereof is made. Alternatively, the joining material may be different from the material of which the intermediate layer or a part thereof is made.
  • the joining material may be provided by the intermediate layer or may be provided separately on the intermediate layer and / or on the lower surface of the upper pastry part and / or on the upper surface of the lower pastry part, wherein also in these various embodiments, the joining material is either the same such as that from which the intermediate layer or a part thereof is made, or different from the material from which the intermediate layer or a part thereof is made.
  • the joining material is partially or completely the filling material, as provided in one embodiment of the long-life bakery product according to the invention.
  • the intermediate layer is present as a frame and the joining by joining material as disclosed above, or by the same as the material forming the intermediate layer or a part thereof is mediated, or the joining is mediated by material that differs from the Interlayer comes.
  • the joining material is provided on one or more regions of one or both surfaces of the intermediate layer, for example in the form of ribs, edges, nubs or similar structures. The form in which the joining material is present may, for example, be conditioned by the manner of producing or providing the intermediate layer.
  • the joining material may consist of or comprise any material suitable for joining, preferably joining, the intermediate layer to the upper pastry part and the lower pastry part.
  • any material suitable for joining, preferably joining, the intermediate layer to the upper pastry part and the lower pastry part For example, reference is made here to edible fatty materials.
  • the upper pastry part and the lower pastry part in particular when these are each plate-shaped, are arranged parallel to each other. It will further be appreciated by those skilled in the art that the upper pastry part, which under pastry part and the intermediate layer, in particular when all of these are each plate-shaped, are arranged in parallel relative to each other. The above arrangement and / or use of the joining material ensures just this or is done so that this is guaranteed.
  • the arrangement of the upper pastry part, the lower pastry part and the intermediate layer is planar relative to each other, whereby an exact alignment of the relative positions of these three elements and the desired geometry of the long-life bakery product according to the invention and thus the excellent visual appearance of the same is ensured.
  • the upper pastry part, the lower pastry part and the intermediate layer have a rectangular shape, and all side surfaces 3a of the intermediate layer are parallel to the respective side surfaces 1a and 2a of the upper pastry part and the lower pastry part.
  • at least one of Side surfaces 3a of the intermediate layer is aligned with at least one of the corresponding side surfaces la of the upper part of the pastry and with at least one of the corresponding side surfaces 2a of the lower part of the pastry;
  • all side surfaces 3 a of the intermediate layer are aligned with the respective corresponding side surfaces la of the upper part of the pastry and with the respective corresponding side surfaces 2a of the lower part of the pastry.
  • At least one of the side surfaces 3a of the intermediate layer projects beyond at least one of the corresponding side surfaces la of the upper part of the pastry and / or at least one of the corresponding side surfaces 2a of the lower part of the pastry;
  • all side surfaces 3a of the intermediate layer project beyond all of the corresponding side surfaces 1a of the upper pastry part and / or over all of the corresponding side surfaces 2a of the lower pastry part.
  • At least one side surface 1a of the upper part of the pastry and / or at least one corresponding side surface 2a of the lower part of the biscuit over at least one corresponding side surface 3a of the intermediate layer protrudes, preferably, all side surfaces la of the upper part of the pastry and / or all side surfaces 2a of the lower pastry part over all side surfaces 3 a of the intermediate layer before.
  • the intermediate layer has a rectangular shape, wherein the dimensioning of the plate-shaped intermediate layer can produce embodiments in which the edges or the side surfaces of the intermediate layer with the edges or the side surfaces the upper part of the pastry and / or the lower part of the pastry are aligned, projecting relative to the edges or the side surfaces of the upper part of the pastry and / or the lower part of the pastry or the edges or side surfaces of the upper part of the pastry and / or the lower part of the pastry relative to the edges or projecting from the side surfaces of the intermediate layer.
  • the design rules disclosed for the upper part and the lower part apply, ie the first edge length is 60 mm or less, preferably 40 mm to 60 mm, also 45 mm to 60 mm, more preferably 50 mm to 55 mm, and most preferably 52 mm, and the ratio of the first edge length to the second edge length is 1.8 to 2.4, more preferably 1.9 to 2.3, more preferably 2.0 to 2.2, and most preferably 2.1.
  • the edge length L31 and / or the edge length L32 of the intermediate layer is reduced by 2% to 8%, more preferably 3% to 6%, and more preferably 4%, wherein the ratio of the first edge length L31 to the second edge length L32 is 1.8 to 2.4, more preferably 1.9 to 2.3, more preferably 2.0 to 2.2, and most preferably 2.1.
  • the intermediate layer edge lengths L31 increase by 2% to 8%, more preferably by 3%. to 6%, and more preferably 4%, wherein the ratio of the first edge length L31 to the second edge length L32 is 1.8 to 2.4, more preferably 1.9 to 2.3, more preferably 2.0 to 2.2, and most preferably is 2.1.
  • the thickness S3 of the intermediate layer is 2.4 mm to 4.0 mm, preferably 2.7 mm to 3.7 mm, more preferably 3.0 mm to 3.4 mm and most preferably 3.2 mm.
  • the relevant manufacturing tolerance depending on the material of the intermediate layer is typically about 1% to 4%.
  • the proportion of the mass of the intermediate layer in the total mass of the long-life bakery product according to the invention about 20 wt .-% to 80 wt .-%, more preferably 30 wt .-% to 70 wt .-%, more preferably From 35% to 55%, and most preferably 41% to 5% by weight;
  • the intermediate layer consists of chocolate.
  • the first pastry part and the second pastry part each have a length of 52.0 ⁇ 0.5 mm, a width of 25.0 ⁇ 0.5 mm and a height ie thickness of 4.8 mm ⁇ 0.2 mm on
  • off Chocolate produced intermediate layer has a length of 50.0 mm, a width of 23.0 mm and a height, ie thickness of 3.2 mm
  • the long-staple product according to the invention a length of 52.5 mm ⁇ 0.5 mm, a width of 25 , 0 mm ⁇ 0.5 mm and a height, ie thickness of 12.8 mm ⁇ 0.4 mm; in this embodiment, the proportion by weight of the intermediate layer and thus of the chocolate is 41% of the total weight of the long-life bakery product according to the invention.
  • the long-life bakery product according to the invention has an advantageous mouthfeel.
  • Mouthfeel represents a recognized objective criterion in the characterization of foods and thus also of long-life baked goods. Mouthfeel describes the physical and chemical interactions of a substance or mixture of substances in the mouth. Accordingly, mouthfeel is understood to mean all impressions in the oral and nasal cavities that are not odor or taste. Typical mouthfeel characteristics include texture, moisture, viscosity, chewing resistance, tongue movement resistance, surface area, adhesive properties, temperature, mouthfeel and / or aftereffects in general.
  • the mouthfeel may be determined as part of a sensory analysis, preferably performed on the basis of DIN 10974 "Sensory Analysis - Consumer Testing", whereby a sample of the food is sampled by a group of trained testers and one or more of the Thus, an objectification of the feature of the mouthfeel, which would otherwise be of limited use as a result of subjective perceptions of an individual for a characterization of a food Analysis can be taken from the attached example.
  • the present invention relates to a method for producing a long-staple product according to the invention comprising an upper pastry part and a lower pastry part with an intermediate layer arranged therebetween.
  • the method according to the invention provides for the provision of an upper pastry part, a lower pastry part and an intermediate layer, which are connected to one another by means of a joining method such that the intermediate layer between the upper part of the pastry and the lower part Pastry is arranged.
  • the design of the upper pastry part, the lower pastry part and the intermediate layer is thereby preferably as described above in connection with the Mamabackware invention.
  • the long-life bakery product according to the invention is produced in accordance with this process from the three components upper pastry part, lower pastry part and intermediate layer, wherein in one embodiment they are each manufactured independently.
  • the intermediate layer is produced as a prefabricated element.
  • the intermediate layer which can be embodied as disclosed above, can be poured into suitable molds.
  • the manufacturing process for the intermediate layer can be monitored and controlled independently of the biscuit parts. It proves to be particularly advantageous that the side surfaces of the intermediate layer, which are visible in the Mamabackware invention in a preferred embodiment, can be designed in a targeted and influenced manner.
  • the present invention relates to a method for producing a long-staple product according to the invention comprising an upper pastry part and a lower pastry part with an intermediate layer arranged therebetween, wherein it is provided that a first pastry part is provided, wherein the intermediate layer is already provided on the first pastry part and in a further step, the second pastry part is connected by means of a joining method with the intermediate layer.
  • the second pastry part is the lower pastry part when the first pastry part is the upper pastry part
  • the second pastry part is the upper pastry part when the first pastry part is the lower pastry part.
  • the side surfaces of the intermediate layer with smooth or flat side surfaces, which are formed in one embodiment parallel to the corresponding side surfaces of the upper pastry part and the lower part of the pastry.
  • One way in which this can be done is, for example, in European Patent Application EP 2 829 181 A1, the disclosure of which is incorporated herein by reference.
  • the configuration of the upper part of the pastry, the lower part of the pastry and the intermediate layer is otherwise as described above in connection with the long-life bakery product according to the invention.
  • the intermediate layer can be adapted with regard to its side surfaces to the production process which is favorable for its materials.
  • the side surfaces inclined, for example, with a slope of 4 degrees to the vertical on the horizontal surface, i. the surface of the intermediate layer facing the first and second pastry part.
  • top pastry and the bottom pastry may each be formed independently of each other in the form of biscuits, waffles or other forms of long-life baked goods, with no restrictions on the composition of the biscuits, their strength and surface finish as long as thereby the inventive dry baked goods, as disclosed herein in its various embodiments, can be realized.
  • the long-life bakery product according to the invention also comprises one or more further biscuit parts, wherein these one or more further biscuit parts are preferably designed as disclosed herein for the upper biscuit part and / or the lower biscuit part.
  • the one or more further pastry parts is separated by a further intermediate layer of another pastry part of the long-life bakery product according to the invention, said another intermediate layer is preferably carried out as herein for between discloses the intermediate layer arranged on the upper part of the pastry and the lower part of the pastry.
  • Such further pastry parts and further intermediate layers can be arranged once or several times on the upper pastry part and / or on the lower pastry part in the inventive long-life baked goods.
  • Fig. 1 is a simplified perspective, not to scale representation of a
  • FIG. 2 shows a simplified sectional view through the embodiment of the long-life bakery product according to the invention shown in FIG. 1;
  • FIG. 2 shows a simplified sectional view through the embodiment of the long-life bakery product according to the invention shown in FIG. 1;
  • FIG. 3 is an illustration of the intermediate layer shown in Figs. 1 and 2;
  • Pastry part with the intermediate layer and an illustration of a possible second manufacturing step by applying additives to a lower pastry before placing the arrangement shown in Fig. 4.
  • Fig. 1 shows a simplified, schematic representation of an embodiment of a long-life bakery product according to the invention.
  • This comprises an upper pastry part 1 and a lower pastry part 2.
  • the upper pastry part 1 and the lower pastry part 2 are plate-shaped, the upper pastry part 1 having flat or smooth side surfaces 1a and the lower pastry part 2 having flat or smooth side surfaces 2a ,
  • the upper pastry part 1 and the lower pastry part 2 have, in plan view, a rectangular shape.
  • the side surfaces 1a and 2a may be smooth, serrated, ribbed, or otherwise structured.
  • the upper pastry part 1 and the lower pastry part 2 may be in the form of plate-shaped biscuits.
  • the dimensionally stable intermediate layer 3 connected to the upper pastry part 1 and the lower pastry part 2 by means of a joining method and, in particular, gluing is likewise designed as a rectangular plate in the illustrated embodiment and has flat or smooth side surfaces 3 a.
  • the side surfaces 3a may, in alternative embodiments, be serrated, ribbed, or otherwise structured.
  • edge lengths LI 1 and LI 2 for the upper pastry part 1 and the thickness Sl for the upper pastry part 1 are indicated in FIG.
  • the intermediate layer 3 each have planar side surfaces 3 a, which are inclined at an angle, for example 4 degrees, to the perpendicular to the plate surface of the lower pastry part 2.
  • this inclination of the side surfaces 3a ensures that the intermediate layer 3 can be formed well, and on the other hand, a very attractive visual appearance results.
  • the upper surface 1b of the upper pastry part 1, the lower surface 1c of the lower pastry part 1, the upper surface 2b of the lower pastry part 2 and the lower surface 2c of the lower pastry part 2 are also shown, in cross-section.
  • the upper recess 7 can be produced by the production of the intermediate layer 3, namely by a shaking edge 11, which forms in the production of the chocolate bar used as an intermediate layer.
  • the lower recess 8 is formed by a bead 12 which is produced by the mold of the chocolate bar.
  • FIG. 4 shows a first production step of an embodiment of the long-life bakery product according to the invention.
  • the upper joining material 5 is introduced into its recess 7.
  • the introduction of the joining material 5 can be flat, punctiform or strip-shaped.
  • the joining material 5 may, if the intermediate layer 3 is made of chocolate, consist of the same chocolate material.
  • the upper pastry part 1 is placed exactly positioned and pressed so that it rests on the Scblinlrand 11. As a result, a plane, exact association between the upper pastry part 1 and the intermediate layer 3 is ensured.
  • the upper joining material 5 is solidified or hardened, it is possible to turn the arrangement shown in FIG. 4 by 180 degrees.
  • the joining material 6 can then be introduced. Subsequently, it is possible, analogous to the manufacturing method shown in Fig. 4, the lower pastry part 2 exactly positioned hang so that it rests on the edge bead 12 and is also accurately positioned.
  • the analysis was carried out on two days.
  • the samples of the first day were based on a particularly preferred embodiment of the long-life bakery product according to the invention, hereinafter also referred to as reference, which was constructed as follows:
  • the first pastry part and the second pastry part of the reference each had a length of 52.0 ⁇ 0.5 mm, a width of 25.0 ⁇ 0.5 mm and a height of 4.8 mm ⁇ 0.2 mm
  • Chocolate-made intermediate layer of the reference had a length of 50.0 mm, a width of 23.0 mm and a height of 3.2 mm, and the reference thus a total length of 52.5 mm ⁇ 0.5 mm, a Width of 25.0 mm ⁇ 0.5 mm and a height of 12.8 mm ⁇ 0.4 mm; the weight fraction of the intermediate layer and thus of the chocolate was about 41% by weight in the reference.
  • the samples tested adjacent to the reference differed from this in the ratio of the first edge length of the top pastry part to the second edge length of the top pastry part ("edge aspect ratio") and, after the reference as well as all samples examined, the top pastry part and the bottom pastry part
  • edge aspect ratio the ratio of the first edge length of the top pastry part to the second edge length of the top pastry part
  • the second day's samples were again based on the above reference.
  • the samples tested next to the reference differed from these with respect to the first edge length of the upper part of the pastry and the second edge length of the upper part of the pastry, the following first and second starting from the first day particularly advantageous edge length ratio of 2.1 for the different samples
  • Edge lengths were realized for both the upper and the lower pastry part, which was identically designed as the upper pastry part: 45 mm x 21 mm (sample "316 MO”), 60 x 29 mm (sample “457 MO”), 75 x 36 mm (sample "170 MO”), and 30 x 14 mm (sample "698 MO").
  • edge length of the longer of the two edges of the upper and lower pastry part of more than 60 mm and less than 40 mm went with a significant loss the acceptance of both tests. While a longer edge length of 30mm was still acceptable at the given edge ratio of 2.1 with respect to some of the oral criteria, namely, chewing, texture and mouthfeel, for a substantial portion of the testers, this sample suffered from very little acceptance among the testers To testers regarding the other oral criteria, the amount of product in the mouth, the size in the mouth and the purely optical criterion of the product size.
  • edge length of the longer edge of the upper or lower pastry part and thus of the baked goods in total from 40 mm to 60 mm and in particular from 45 to 60 mm, is thus particularly advantageous.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne un produit de boulangerie de longue conservation comprenant une partie de biscuit supérieure (1), une partie de biscuit inférieure (2) et une couche intermédiaire (3), la partie de biscuit supérieure (1) présentant une épaisseur S1 et une forme rectangulaire en vue de dessus, la forme rectangulaire étant définie par un premier bord de longueur L11 et un deuxième bord, perpendiculaire au premier bord de longueur L11, présentant une longueur L12, la première longueur de bord L11 étant supérieure à la deuxième longueur de bord L12, la première longueur de bord L11 étant inférieure ou égale à 60 mm et le rapport de la première longueur de bord L11 à la deuxième longueur de bord L12 étant compris entre 1,8 et 2,4 ; la partie de biscuit inférieure (2) présentant une épaisseur S2 et une forme rectangulaire en vue de dessus, la forme rectangulaire étant définie par un premier bord de longueur L21 et un deuxième bord, perpendiculaire au premier bord de longueur L21, présentant une longueur L22, la première longueur de bord L21 étant supérieure à la deuxième longueur de bord L22, la première longueur de bord L21 étant inférieure ou égale à 60 mm et le rapport de la première longueur de bord L21 à la deuxième longueur de bord L22 étant compris entre 1,8 et 2,4 ; et la couche intermédiaire (3) présentant une stabilité de forme et étant disposée entre la partie de biscuit supérieure (1) et la partie de biscuit inférieure (2), la longueur de bord L11 étant comprise entre 40 mm et 60mm, de préférence entre 45 mm et 60 mm, de préférence entre 50 mm et 55 mm et valant de manière tout particulièrement préférée 52 mm et/ou la longueur de bord L21 étant comprise entre 40 mm et 60mm, de préférence entre 45 mm et 60 mm, de préférence entre 50 mm et 55 mm et valant de manière tout particulièrement préférée 52 mm. L'invention concerne en outre un procédé de production d'un produit de boulangerie de longue conservation.
PCT/EP2017/000099 2016-01-29 2017-01-27 Produit de boulangerie de longue conservation et procédé de production associé Ceased WO2017129366A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP17702768.7A EP3407725A1 (fr) 2016-01-29 2017-01-27 Produit de boulangerie de longue conservation et procédé de production associé

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DE202016000606.2U DE202016000606U1 (de) 2016-01-29 2016-01-29 Dauerbackware und Verfahren zu deren Herstellung
EP16000222.6 2016-01-29
EP16000222.6A EP3199030A1 (fr) 2016-01-29 2016-01-29 Article de biscuiterie et son procede de fabrication
DE202016000606.2 2016-01-29

Publications (1)

Publication Number Publication Date
WO2017129366A1 true WO2017129366A1 (fr) 2017-08-03

Family

ID=57960390

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2017/000099 Ceased WO2017129366A1 (fr) 2016-01-29 2017-01-27 Produit de boulangerie de longue conservation et procédé de production associé

Country Status (2)

Country Link
EP (1) EP3407725A1 (fr)
WO (1) WO2017129366A1 (fr)

Cited By (1)

* 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

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19741717C1 (de) * 1997-09-22 1999-02-25 Bahlsen Kg Verfahren und Vorrichtung zum Herstellen einer Dauerbackware
DE19741718C1 (de) * 1997-09-22 1999-07-29 Bahlsen Kg Dauerbackware
DE20308916U1 (de) * 2003-06-06 2004-10-07 Frey, Inge Dauerbackware
EP2885974A2 (fr) * 2013-12-23 2015-06-24 NORA Banketbakkerij B.V. Procédé de fabrication d'articles de biscuiterie et articles de biscuiterie

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19741717C1 (de) * 1997-09-22 1999-02-25 Bahlsen Kg Verfahren und Vorrichtung zum Herstellen einer Dauerbackware
DE19741718C1 (de) * 1997-09-22 1999-07-29 Bahlsen Kg Dauerbackware
DE20308916U1 (de) * 2003-06-06 2004-10-07 Frey, Inge Dauerbackware
EP2885974A2 (fr) * 2013-12-23 2015-06-24 NORA Banketbakkerij B.V. Procédé de fabrication d'articles de biscuiterie et articles de biscuiterie

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Pick up (Bahlsen) - Wikipedia", 26 January 2016 (2016-01-26), pages 1 - 5, XP055257937, Retrieved from the Internet <URL:https://de.wikipedia.org/w/index.php?title=Pick_up_(Bahlsen)&oldid=150713015> [retrieved on 20160314] *

Cited By (1)

* 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

Also Published As

Publication number Publication date
EP3407725A1 (fr) 2018-12-05

Similar Documents

Publication Publication Date Title
DE69119239T2 (de) Verbesserungen in oder in beziehung zu keksen
DE69825379T2 (de) Gefülltes lebensmittel und verfahren zur herstellung
EP1825756A1 (fr) Pâtisseries de gaufre
EP1665934A2 (fr) Dispositif de fabrication de poches de pâte
EP0908100B1 (fr) Patisserie à longue durée de conservation
DE60022489T2 (de) Mehrschichtiger Keks für gekühltes oder gefrorenes Lebensmittel
WO2017129366A1 (fr) Produit de boulangerie de longue conservation et procédé de production associé
EP3199030A1 (fr) Article de biscuiterie et son procede de fabrication
DE202018006101U1 (de) Gefüllter Keks
DE69822778T2 (de) Produkt mit Krokantschicht und feuchter Füllmasse und Verfahren zu dessen Herstellung
DE202016000606U1 (de) Dauerbackware und Verfahren zu deren Herstellung
DE60318038T2 (de) Herstellprozess für ein Schokoladenprodukt
EP0301434A1 (fr) Barre de fruits
DE69501557T2 (de) Mehrschichtige teigwaren und verfahren ihrer herstellung
WO2013143840A1 (fr) Procédé de production en continu de gaufres roulées à texture friable
DE2911622A1 (de) Verfahren zur herstellung eines blaetterteigs
EP2144509A1 (fr) Procédé pour fabriquer un produit de boulangerie
DE69916559T2 (de) Verfahren zur kontinuierlichen Herstellung eines Kekses mit Designmuster
DE69506765T2 (de) Zusammensetzung gegen Fettbleichen und dieses enthaltende Laurinfett und Schokolade
EP3922105B1 (fr) Fourrage pour un produit alimentaire, produit alimentaire avec le fourrage, procédé de préparation du fourrage.
CH709656A2 (de) Halbhartkäse und Hartkäse sowie Verfahren zum Herstellen desselben.
DE923541C (de) Verfahren zur Herstellung eines Dauergebaeckes aus Mehl, Wasser, Fett und Zucker mitSchichtstruktur
EP1579767A2 (fr) Procédé et installation pour la préparation de produits de boulangerie fourrés
EP3427592B1 (fr) Beurre
EP0980651A1 (fr) Produit de confiserie et méthode pour produire ce produit

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 17702768

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2017702768

Country of ref document: EP

ENP Entry into the national phase

Ref document number: 2017702768

Country of ref document: EP

Effective date: 20180829