DE20308916U1 - The long life biscuit has savory biscuit layers, flanking a chocolate layer with a low sugar and/or sweetener content - Google Patents

Abstract

The long life bakery product, and especially filled biscuits, is composed of at least two different layers where one layer is a savory biscuit layer and the other layer is of chocolate. The savory biscuit (1) is from a dough with a potato content, and flanks the chocolate layer (2) which has a low sugar and/or sweetener content. The under (3) and/or upper (4) sides of the complete biscuit (5) can be coated with salt. The biscuit carries a brand name (9).

Description

The The invention relates to a permanent bakery product consisting of at least two different layers, one layer being a pastry layer or the like and the other is essentially chocolate-containing Layer is.

Dauerbackwaren This type is sold, for example, as sweet cookies filled with chocolate, being both the pastry portion as the chocolate part is more or less sweetened. These baked goods are particularly popular with children, thanks to their high sugar levels but relatively unhealthy and they are used by adults often rejected. In particular, such baked goods are not suitable as a snack for adults for example with wine or beer.

The Invention has therefore set itself the task of a permanent baked goods to create with a new, interesting taste that is as possible for you huge Consumer group is suitable.

The Invention solves the task through a permanent baked goods as described above and suggests that the pastry layer from savory biscuits exists while the chocolate layer contains at least small amounts of sugar and / or Contains sweetener.

By this taste contrast, on the one hand salty when biting into it and when chewing it becomes sweet get a whole new flavor that even adults responds. In particular, the sugar antile is lower and therefore the pastries also not so filling.

at the preferred embodiment the invention is the pastry layer plate-shaped, preferably two pastry plates are provided which sandwich the chocolate layer between undertakes. Deviating from this design, pastry tubes are also conceivable, the filled with chocolate are or pastry sticks, which are dipped in chocolate, always with the baked goods from savory biscuits consists. Other designs are also conceivable.

at another cheap one embodiment the invention more than two pastry plates are provided, the more sandwiched between them like a chocolate layer For example, is a five-ply biscuits conceivable, with the outer plates from pastries consist and alternately chocolate and pastry parts inside occurrence. Such a permanent pastry, especially in a suitable size, is also suitable as a small one Snack in the manner of a chocolate bar.

at the preferred embodiment the invention is the pastry layer baked from a salty dough, preferably salted crackers. Salzcräckerteig consists essentially of flour, fat, flavors and leavening agents, where the salt content can vary.

at a further embodiment the invention is the pastry layer baked from lye dough or from a dough with a potato content. Such doughs are also usually saline, with potato doughs are known in the form of pressed potato chips. In particular there is also no need to add salt to the dough.

to increase the contrast between sweet and salty it is intended that on the underside and / or top of the finished pastries additionally one Salt layer or a salt pad is arranged. Here it can it is, for example, a spread salt solution, but it does come also hail salt or salt grains in question. In this way, the appearance of the pastry can be visual changed become.

The Can top of the outer pastry layer for example with a company print or a company logo or the like. Also one or more of the pastry layers for example with a food coloring or with a dark one Flour colored become. Also a production of the pastry layer from wholemeal flour is possible.

preferably, the chocolate layer consists of whole milk chocolate. With this Chocolate that tastes relatively sweet and for Diabetics also contain sweeteners the best contrasting taste experiences are achieved. In particular in conjunction with an additional the taste of salt is interesting.

at another cheap one embodiment of the invention, the chocolate layer consists of dark or Bitter chocolate. This combination, together with the Salty cookies one interesting taste that is particularly appreciated by adults becomes.

Also the use of mocha chocolate is possible in this context.

at Another variant of the invention consists of the chocolate layer from white Chocolate. With white Chocolate can be used in particular in combination with darker ones Pastry layers interesting Reach color variations.

It is also beneficial if the chocolate store layer contains additives such as almonds, nuts and the like. This also makes it possible to create interesting flavors and incentives.

It it is also provided that various pastries and / or Chocolate types are used in a ready-made pastry. To this Particularly interesting flavors and colors are becoming wise reached.

The The shape of the finished Daurbackware can be triangular, quadrangular or polygonal be square, rectangular or round, oval, ellipsoid. It the shape of the contour of figures must also be adjusted, so that you especially for Children will be interesting. Large scope is also possible with the size, so can, for example, a small cookie with a diameter of about 1.5 cm or even smaller are offered in the manner of a salt cracker until for example to a size of 4 cm or 5 cm or even more edge length or diameter for a single packed pastries in the manner of a chocolate bar.

As Cheap turned out when the ratio of pastry layer to chocolate layer in thickness is about 2: 1, where this is to be understood as a rough guideline.

At the Put together of the different layers, for example food glue can be used to combine the chocolate mass with the baked goods. Food glue is for example protein glue, but it can also be heated Chocolate mass can be applied or the chocolate layer warmed itself become.

On The chocolate mass can be reset on the edges of the finished baked goods be so that the pastry plates cover the chocolate mass clearly. This is particularly convenient when eating, as this way the chocolate does not get on your fingers arrives. In another variant, it is also possible to use the Arrange chocolate above between the two pastry plates or the pastry board a changed one Appearance, for example by corrugation in waffle style, printed To give profiles etc.

In In the drawing, an exemplary embodiment according to the invention is schematic described. Show it

1 a perspective view of a finished baked goods,

2 a plan view of a permanent baked goods,

3 a section through a permanent baked goods according to the arrows III / III 3 .

4 a section through another variant of the permanent baked goods and

5 an enlarged section through a permanent baked goods according to the invention.

The permanent pastry 5 consists essentially of two or more layers of pastry 1 and one or more layers of chocolate 2 , The bottom 3 and / or the top 4 of the permanent pastry 5 can with a salt pad 6 or a layer of salt 60 be provided. In the 2 to 5 the salt layer is shown as grains of salt or hail salt. The salt layer is preferred 60 on the bottom 3 of the permanent pastry 5 arranged. The pastry layer 1 usually consists of salty dough, such as salt cracker dough, lye dough and the like.

The chocolate layer 2 consists of milk or dark chocolate, mocha chocolate or white chocolate and can also contain additives 7 , for example in the form of nuts, almonds, puffed rice or the like.

The 4 and 5 show a multi-layer pastry, in which a total of 5 layers of pastry and chocolate are processed, with the layers of pastries 1 are outside. There is a layer of pastry in the middle 10 , In such a permanent pastry 5 Several types of pastries and chocolates can be combined to get a particularly interesting taste.

It is envisaged that the chocolate layers 2 or an inner layer of pastries 10 compared to the outside pastry layer 1 are set back. But it is also possible that chocolate and pastry layers are flush with each other, or that the chocolate layer 2 protrudes over the pastry rim.

For example, food glue is used to glue the different layers 8th used the hold between the chocolate layer 2 and the pastry layer 1 manufactures. Instead of the food glue 8th , which is usually protein glue or the like, liquid chocolate or the chocolate layer can also be used 2 be warmed at the top.

The top 4 of the ready-made pastry 5 can have a company imprint 9 exhibit. It is also possible to have patterns or the like on the top 4 applied.

Claims (14)

Durable baked goods, consisting of at least two different layers, one layer being a layer of pastry or the like, and the other being a layer essentially containing chocolate, characterized in that the layer of pastry ( 1 ) consists of savory biscuits, while the chocolate layer ( 2 ) contains at least small amounts of sugar and / or sweetener. Durable baked goods according to claim 1, characterized in that the pastry layer ( 1 ) is plate-like. Durable baked goods according to one or both of the preceding claims, characterized in that preferably two pastry plates ( 1 ) are provided which cover the chocolate layer ( 2 ) sandwich between them. Durable baked goods according to one or more of the preceding claims, characterized in that more than two pastry plates ( 1 ) are provided that have more than one chocolate layer ( 2 ) sandwich between them. Durable baked goods according to one or more of the preceding claims, characterized in that the pastry layer ( 1 ) is baked from a salty dough, preferably salt cracker dough. Durable baked goods according to one or more of the preceding claims, characterized in that the pastry layer ( 1 ) is baked from lye batter. Durable baked goods according to one or more of the preceding claims, characterized in that the pastry layer ( 1 ) consists of a dough with a potato content. Durable baked goods according to one or more of the preceding claims, characterized in that on the lower ( 3 ) and / or top ( 4 ) of the finished pastry ( 5 ) additionally a layer of salt ( 60 ) or salt pad ( 6 ) is provided. Durable baked goods according to one or more of the preceding claims, characterized in that the chocolate layer ( 2 ) consists of whole milk chocolate. Durable baked goods according to one or more of the preceding claims, characterized in that the chocolate layer ( 2 ) consists of dark chocolate or dark chocolate. Durable baked goods according to one or more of the preceding claims, characterized in that the chocolate layer ( 2 ) consists of white chocolate. Durable baked goods according to one or more of the preceding claims, characterized in that the chocolate layer ( 2 ) Additions ( 7 ) such as nuts, almonds and the like. Durable baked goods according to one or more of the preceding claims, characterized in that different types of pastries and / or chocolates in a finished permanent pastry ( 5 ) are used. Durable baked goods according to one or more of the preceding Expectations, characterized in that the thickness ratio of pastry layer and chocolate layer is about 2: 1.