NL8800958A - METHOD FOR MANUFACTURING FILLED PARTIAL GARE, PARTICULARLY FOR BAKING GOODS IN A TOASTER. - Google Patents

Description

V ί V0 1072

Title: Method for the production of partially cooked, filled, in particular, bakery products suitable for baking in a toaster.

The invention relates to a method for manufacturing filled bakery products, in particular bakery products suitable for baking in a toaster.

There are already such products on the market. For example, 5 the companies trade The Pillsbury Company and Coppenrath +

Wiese so-called toaster strudels under the designation "Breakfast Pastries". These are deep-fried, ie fat-pre-fried dough pieces with a sweet filling, which are toasted in a toaster and offered for breakfast as an addition. Such fat-fried products have the drawback that the fat penetrates into the dough mass and that they are ultimately not easy to digest, but are proverbially "heavy on the stomach", so that they can only be used as breakfast pastries to a limited extent.

The object of the invention is to provide a product which does not have the above-mentioned drawbacks.

According to the proposed method, easily digestible baked goods are aimed for, which are filled and suitable for baking in a toaster, but also in a baking oven.

The object painted above is achieved by the characterizing parts of claim 1.

Further embodiments of the method according to the invention are described in the subclaims.

The invention is explained in more detail below with reference to an exemplary embodiment.

First of all, a dough is manufactured in an industrially customary manner. The method according to the invention is applicable to all known dough compositions.

The finished dough is then again passed through a kneader or walker in a conventional manner.

whereby this is rolled out to a dough thickness of maximum 1.5 - 2 mm, preferably 8 0 0 P 5 -} ƒ - 2 - preferably 2 mm. The dough strips are then cut, cutting into a double width of the end product, because the strips still have to be folded together after filling. Subsequently, the filling is carried out at a filling station, which can be sweet but also savory. A marmalade filling as well as an egg / ham or ham / cheese or viscous sauce filling can be used. The maximum fill thickness is 2.5 - 3.5 mm.

After leaving the filling station, the folding of the dough semi-finished products takes place after a possible separation of the dough strips into separate pieces, if this has not already been done previously, which is possible individually.

The dough semi-finished products are then fed to the baking station after possible running times, depending on the type of dough, wherein the baking • between, at a predetermined distance above and below, limiting devices of arbitrarily heat-resistant, optionally also of a material provided with a layer, preferably in the form of webbing tapes, plates, chain links, chains or the like.

This limiting device serves, on the one hand, to keep the thickness of the slices limited to suitable sizes in conventional toasters and to obtain an even thickness, but on the other hand also to give off contact heat and thus the convection heat prevailing in the baking station. support during baking.

According to the invention, temperatures of 155-200 ° C are set in the baking station, at a humidity of 60-80%. The optimum throughput time has been found to be 5 minutes at 175 ° C and 9.5 minutes at 155 ° C.

After passing through the baking station, the now ready dough pieces are packaged in the usual manner.

8800958

Claims (2)

1. A method for the production of partially cooked, filled, in particular bakery products suitable for baking in a toaster, wherein the dough is manufactured and rolled in the usual manner, characterized in that a dough thickness of at most 1.5 - 2 mm is rolled out, then the dough is cut into strips, which correspond at least to a double width of the final product, a filling is applied and the dough strips are folded together over the filling, to then be fed to the baking station wherein baking takes place between two limiting devices located at a predetermined distance above and below from any heat-resistant, optionally also coated material, preferably in the form of webbing tapes, plates or link chains. Method for the manufacture of partially cooked, filled, in particular bakery products suitable for baking in a toaster, according to claim 1, characterized in that the temperature in the baking station 20 155 - 200 ° C, the humidity 60 - 80% and the lead time is 2-10 minutes. .. 8 8 0 Q Ë ΰ u