DE20012302U1 - Snack product - Google Patents

Description

Siegfried Schedel G 2100

Kloster-Banz-Str. 28 11.07.00

96231 Staffelstein

Dough for a snack product

The invention relates to a dough piece for a snack product, which has an outer shell and an inner core.

DE 40 20 008 C2 already discloses a filled baked product that can be used as a snack item, as well as a process for its production. The known baked product has an outer shell and an inner core. First, the outer shell is made as a dough piece. This is then baked in a next step. Only after baking is the filling added to the baked product.

A snack product filled with pieces of fruit is already known from EP 0 681 785 B1. This has a shell made of Danish pastry in particular and a filling of pieces of fruit and fruit jam. This snack product is manufactured in several steps, whereby firstly a shell is prepared from raw dough, then the dough shell is filled with a first filling of pieces of fruit, then the dough is allowed to rise and baked, then it is cooled and finally a second filling consisting of fruit jam is added.

From EP 0 113 174 Bl a hard biscuit with a filling is known which is injected into the outer shell of the biscuit after the baking process. The dough for the outer shell contains cereal flour and a leavening agent. The filling consists of chocolate, fat cream, whipped cream, jam, jelly or nut cream. To produce the hard biscuits, a part is produced.

The dough is prepared, the dough is formed into dough pieces with the desired outlines, the dough pieces thus made are baked into pastries and then the desired filling is added. 5

The invention is based on the object of showing a way in which a snack product consisting of the same ingredients can be prepared in different ways.

This object is achieved by a dough piece having the features specified in claim 1, which can then be further processed into the desired snack product either by baking, deep-frying, roasting or steaming.

The dependent claims 2-9 specify advantageous embodiments and further developments of the invention. Claim 2 relates to the grain product of the outer shell, claims 3-5 to the fermented dough of the outer shell, claim 6 to the potato product of the outer shell and claims 7 and 8 to further processing of the dough. The features specified in claim 9 ensure that the dough has a long shelf life and can thus be stored for a longer period of time until the end product is ready. The production of a frozen dough also allows dough pieces to be transported over longer distances, for example to bakery branches in other cities and countries.

In the following, the invention is explained in more detail using an embodiment which is shown in the figure.
35

This shows an S-shaped snack product which has an outer shell 1 and an inner core 2 which is provided with a filling.

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This snack product is produced as follows:

A grain product, fermented dough and a potato product are mixed together and then left to stand at normal temperature for about 24 hours.

Grain flour, wheat flour, rye flour, spelt, einkorn, kamut, barley, rice and emmer are particularly suitable as grain products. Fermented dough can be sourdough, dough fermented with yoghurt cultures, dough fermented with sauerkraut or dough loosened with yeast. If necessary, the fermented dough can be provided with an additional raising agent, for example pure cream of tartar baking powder or baking soda. Mashed potatoes, potato flakes or small pieces of potato are particularly suitable as potato products.

After the above-mentioned ripening process, other desired ingredients such as butter, margarine, sugar, honey, fats, malt, herbs and/or salt are added.

The dough obtained after adding the desired additional ingredients is then left to stand for several hours. After this, it can be coated with a coating of semolina or breadcrumbs if required.

After the dough has matured, it is divided into individual S-shaped pieces and the desired filling is placed in the inner core of the piece. This filling can be sweet, for example containing honey, fruit or jam, or it can be savory, for example containing vegetables, meat, onions and cheese.

The length of the dough pieces produced in this way is preferably in the range between 5 and 20 cm, the thickness in the range of 1 to 3 cm.

Such dough pieces can be processed into a finished snack product in various ways. This can be done by baking the dough piece in an oven or by deep-frying, roasting or steaming.

If immediate further processing of the dough pieces is not desired or possible, they are deep-frozen and can be stored for a longer period of time as frozen dough pieces and also transported over longer distances.

The frozen dough pieces can then be further processed at the destination into the desired snack product in one of the ways described above. This further processing can take place in a bakery branch, in a supermarket or even by the end customer themselves, who then receives a freshly baked, deep-fried, roasted or steamed snack product which, depending on the filling, is suitable for breakfast, with coffee or as a snack with beer and wine.

According to all of the above, the invention provides a dough piece having an outer shell and an inner core, the outer shell of which contains a cereal product, fermented dough and a potato product and the inner shell of which is provided with a savoury or sweet filling. This dough piece can then be processed directly or as a frozen dough piece in various ways to form a finished snack product, for example by baking, deep-frying, roasting or steaming.

Claims (13)

1. Dough for a snack product, which has an outer shell and an inner core, the outer shell of the dough containing: - as the first ingredient a cereal product, - as a second ingredient, fermented dough, and - a potato product as a third ingredient, and the inner core of the dough is filled with a filling. 2. Dough according to claim 1, characterized in that the cereal product is cereal flour, wheat flour, rye flour, spelt, einkorn, kamut, barley, rice or emmer. 3. Dough according to claim 1 or 2, characterized in that the fermented dough is sourdough, dough fermented with yoghurt cultures, dough fermented with sauerkraut or dough loosened with yeast. 4. Dough according to claim 3, characterized in that the fermented dough is provided with an additional raising agent. 5. Dough according to claim 4, characterized in that the raising agent is pure cream of tartar baking powder or baking soda. 6. Dough according to one of the preceding claims, characterized in that the potato product comprises mashed potatoes, potato flakes or potato pieces. 7. Dough according to one of the preceding claims, characterized in that it is breaded. 8. Dough according to claim 7, characterized in that it is coated with semolina or breadcrumbs. 9. Dough according to one of the preceding claims, characterized in that it is a frozen dough. 10. Snack product prepared by baking a dough piece according to one or more of claims 1-9. 11. Snack product prepared by deep-frying a dough piece according to one or more of claims 1-9. 12. Snack product prepared by frying a dough piece according to one or more of claims 1-9. 13. Snack product prepared by steaming a dough piece according to one or more of claims 1-9.