CA2016961A1 - Method of producing a non-perishable sugar-free or low-sugar baked good and shaped body formed of a baked good - Google Patents
Method of producing a non-perishable sugar-free or low-sugar baked good and shaped body formed of a baked goodInfo
- Publication number
- CA2016961A1 CA2016961A1 CA002016961A CA2016961A CA2016961A1 CA 2016961 A1 CA2016961 A1 CA 2016961A1 CA 002016961 A CA002016961 A CA 002016961A CA 2016961 A CA2016961 A CA 2016961A CA 2016961 A1 CA2016961 A1 CA 2016961A1
- Authority
- CA
- Canada
- Prior art keywords
- shaped body
- set forth
- baked
- cellulose
- sheet
- 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.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE:
There is disclosed the production of a non-perishable sugar-free or low-sugar baked good formed of a liquid batter containing flour and edible fat, by shaping the batter to a shaped body, baking the shaped body and, if desired, filling the shaped body with a filling mass. The following steps are carried out:
- preparing a liquid batter containing whole meal, lecithin and peanut oil, - forming the batter to a sheet optionally having a figured surface, and baking the formed sheet, - impregnating the baked sheet with an edible egg white solution on both sides, - shaping the baked sheet, which has become flexible upon impregnation, to shaped bodies, in particular to shaped bodies defining cavities, and - drying the shaped bodies to reduce their moisture content to a maximum of 2 %.
There is disclosed the production of a non-perishable sugar-free or low-sugar baked good formed of a liquid batter containing flour and edible fat, by shaping the batter to a shaped body, baking the shaped body and, if desired, filling the shaped body with a filling mass. The following steps are carried out:
- preparing a liquid batter containing whole meal, lecithin and peanut oil, - forming the batter to a sheet optionally having a figured surface, and baking the formed sheet, - impregnating the baked sheet with an edible egg white solution on both sides, - shaping the baked sheet, which has become flexible upon impregnation, to shaped bodies, in particular to shaped bodies defining cavities, and - drying the shaped bodies to reduce their moisture content to a maximum of 2 %.
Description
20169~
The invention relates to a method of producing a non-perishable sugar-free or low-sugar baked good formed of a liquid batter containing flour and edible fat, by shaping the batter to a shaped body, baking the shaped body and, if desired, filling the shaped body with a filling mass, as well as to a shaped body produced according to this method from a non-perishable baked good.
Known sugar-free or low-sugar baked goods, such as, e.g., wafers, cones and hollow shapes of various types (cf. GB-A-2 159 b88) so far have been able to be cast in molds only. For producing these baked goods, molds are required in which the batter is baked under a high pressure, the molds having to be designed in a manner that the finished baked product is readily releasable from the mold after opening of the same. Thus, tbe production method has been expensive and complex, shaping having been limited. For instance, it has not been possible to produce baked goods in the form of cylindrical rolls.
With confectionery having high sugar contents (at least 30 % in the baked good), there is the possibility (cf. U.S. Pat. No. 4,283,430) of producing the baked goods in flat plates and rolling them upon baking.
However, such sacchariferous baked goods may be used for sweet products only.
It is known to produce roll-shaped hollow dough 2~)~6~6~
products by extruding sugar-free batter, yet the tastes and stabilities of the extruded products are unsatisfactory. Apart from this, they lack the typical bakery taste.
From German Offenlegungsschrift No. 2,556,254, a method of producing a foodstuff based on bread is known, with which hollow bodies are produced by extruding a dough strip and subsequently winding it on a bar under simultaneous or consecutive fermentation and baking.
This method involves problems because of the winding procedure of the dough strip. Besides, this method is largely limited with respect to the shape of the cylindrical rolls. With another process known from the above document, the dough is half baked only, is then wound on a mold in a helicoidal manner and finally is baked completely. Even in this case, shaping is limited.
Moreover, this method is cumbersome and expensive on account of the double baking procedure.
From EP-A 0 061 545, a waffle baking method i5 known, by which only plane waffles can be produced.
The invention has as its object to provide a method of producing non-sweet baked goods capable of being formed to shaped bodies, such as small rolls, after baking. In particular, the invention has as its object to provide a baked good comprised of a shaped body formed after baking and containing a sugar-free filling mass tasting spicy and savory.
20169~
~he object underlying the present invention is achieved by a combination of the following steps:
- preparing a liquid batter containing whole meal, lecithin and peanut oil, - forming the batter to a sheet optionally having a figured surface, and baking the formed sheet, - impregnating the baked sheet with anedibleegg white solution on both sides, - shaping thesheet, which has becomeflexible upon impregnation, to shaped bodies,in particular to shaped bodies defining cavities, - drying the shaped bodies to reduce their moisture content to a maximum of 2 ~, and - if desired, filling the cavities with an edible filling mass also having a maximum moisture content of 2 %.
Preferably, the liquid batter is prepared from 15 to 25 % flour components, l to S ~ peanut oil - lecithin mixture, up to lS % flavoring and auxiliary agents, and balance water (in ~ by weight).
- 20 The baked good thus produced is biologically valuable and stable in a packed state for at least one year due to its low residual moisture content. ~hus, one may speak of a non-perishable foodstuff, whose biologically valuable ingredients and minerals do not change.
According to a preferred embodiment, the baked sheet is formed to small multi-layer rolls.
~016g~1 By the method according to the invention it is, furthermore, possible to form the baked sheet to a shaped body having a conical envelope.
A particularly simple method is characterized in that a plurality of baked sheets is stacked and cut to blanks in the stacked state, before the individual blanks are sprayed with the egg white solution on both sides.
The batter will become particularly readily shapeable and self-supporting if it is admixed with a thickener based on cellulose and/or cellulose derivatives, such as carboxy methyl cellulose (CMC) and/or hydroxy ethyl cellulose and/or hydroxy propyl cellulose and/or xanthane, the thickener suitably being added to the batter in an amount of from 0.5 to l % by weight of the batter. The thickener promotes the shaping of the baked goods to any desired shape, in particular to bodies having narrow cavities, such as small rolls.
A shaped body produced according to the method of the invention is characterized in that it is comprised of several layers of sheets baked of a batter containing whole meal, lecithin and peanut oil, and of thin egg white layers intermediate the individual layers, in that it has a moisture content of less than 2 % and, optionally, in that it defines a cavity filled with an edible filling mass also having a maximum moisture content of 2 %.
Suitably, the baked good according to the invent ion 20~1~i96~
consists of 60 to 80 % whole meal, 5 to 15 % dry cheese, 5 to 12 ~ emulsifiers and flavouring additives (in % by weight).
Preferably, the shaped body is filled with a cheese mass consisting of 30 to 50 % dry cheese having a fat r content of 40 to 50 %, a maximum of 2 % water, the balance being peanut oil and flavoring additives (in % by weight).
According to another preferred variant, the shaped body is filled with a cheese mass consisting of 30 to 50 % dry cheese having a fat content of 40 to 50 %, a maximum of 2 % water and 10 to 20 % freeze-dried meat or freeze-dried mushrooms, the balance being peanut oil and flavoring additives (in B by weight).
A particularly well formed shaped body is characterized in that it is composed of sheets baked of batter containing a thickener based on cellulose and/or cellulose derivates, such as carboxymethyl cellulose (CMC) and/or hydroxy ethyl and/or hydroxy propyl ! 20 cellulose and/or xanthane.
; According to a preferred embodiment, a non-perishable baked good, in particular, a wafer, which is obtained by baking a liquid batter prepared of flour, in particular whole meal, a water-soluble thickener based on cellulose and/or cellulose derivatives, such as carboxy methyl cellulose (CMC) and/or hydroxy ethyl and/or hydroYy propyl cellulose and/or xanthane in an amount of ;~0~69~
up to 1 % by weight, as well as flavoring additives and, if desired, releasing agents, such as lecithin and/or peanut oil, and baked to shaped bodies, has a maximum water content of 2 ~. A batter of this type is readily shapeable and keeps its shape during baking such that the rate of rejects is very small (which is of a particular relevance to baked goods that must keep special shapes).
The invention will be explained in more detail in the following by way of an exemplary embodiment and with reference to the accompanying drawing, wherein:
Fig. 1 is an isometric view of a filled baked good according to the invention, and Fig. 2 schematically illustrates a production plant for carrying out the method according to the invention.
At rirst, flat sheets each having a thickness of 2.2 mm were formed of a liquid batter prepared in a batter preparation station 1 and having the following composition ~in ~ by weight):
wheat flour 3.06 20 rye flour 6.13 spelt flour 6.13 buckwheat 5.10 cheese powder 3.49 bread seasoning 1.98 25 peanut oil - lecithin mixture 1.90 soy flour 0.82 nonfat dry milk 0.58 ~01~9~
ammonium bicarbonate 0.71 salt 0.59 leaven - yeast powder 0.60 water balance They were baked in a baking machine 2. After baking, a residual moisture of l.S % resulted.
The sheets had lengths and widths corresponding to a multiple of the dimensions of the finished goods, i.e., small rolls filled with cheese mass in the instant case.
The baked sheets were sprayed with a solution of chicken egg white on both sides in a conditioning tunnel 3. The sheets thus having become flexible subsequenly were rolled over a cylindrical mandrel in a shaping and rolling machine 4.
After this, the baked good, commonly with the mandrel, was introduced into a hot air tunnel 5 additionally provided with a microwave heating. In this tunnel, the moisture introduced by the sprayed-on solution of chicken egg white was removed. After removal from the mandrel in a mold releasing station 6, afterdrying took place in an aerating tunnel 7 until a maximum residual moisture of 1.5 % has again adjusted.
The shaped bodies 8 thus formed, i.e., the baked small rolls of bread dough, subsequently were placed into a magazine 9. After this, the shaped bodies 8 were filled in a filling station 10 by injection from both sides, with a cheese mass 12 prepared in a filling mass ~o~
preparing station 11 and having the following composition (in % by weight):
cheese (cheese powder, spray-dried) 43 ~ fat 33.8 peanut fat 28 51.5 5 natural cheese base 8.6 peanut oil 5.6 The peanut fat contained in the cheese mass 12 is in the liquid state at the filling procedure, which takes place under pressure and at a temperature of about 22C, such that the filling procedure is feasible without any problems even with longer rolls 8.
After having run over a residence and crystallization path 13, the filled shaped bodies 8 may be subdivided into the desired lengths.
After subdivision of the filled baked goods, the latter suitably are enveloped into an aluminum foil laminated with polyethylene and air-sealed, thus providing for a particularly long-lasting stability.
As a filling mass, also a cheese-edible boletus filling may be used, having the following composition (in % by weight):
cheesepowder43%fat31.1 peanut fat 28 36.8 peanut oll - peanut fat 3 : 1 15.8 25 peanut oil 5.2 edible boletus freeze-dried 10.4 The shaped bodies produced according to the ~01~
invention may be filled with fillings of various other types. Freeze-dried additives both in powder and in granular forms and of the sorts chicken, veal, beef, venison, pork, lamb, turkey, liver, mushrooms and fish of any kind may be used. A cheese-ham filling of the following composition (in % by weight) has proved particularly tasty:
cheese powder 43 % fat 31.2 peanut fat 28 31.6 10 peanut oil - lecithin15.7 peanut oil 5.3 ham freeze-dried 15.4 According to a preferred embodiment, the shaped body 8 is produced from sheets baked of a batter having the following composition (in % by weight):
whole meal 15.84 bread seasoning 1.98 peanut oil 1.34 carboxy methyl cellulose 0.79 20 leaven (dry) 0.79 salt 0.?9 soybean protein 0.79 lecithin 0.63 ammonium bicarbonateO.SS
25 nonfat milk powder 0.39 granulated caraway0.31 garlic powder 0.23 ~0~6~
onion powder 0.08 water balance This batter contains carboxy methyl cellulose (CMC) as a thickener, which allows for the particularly proper filling of the wafer body. Thereby, the formation of perfect sheets is ensured, only a small amount of waste or rejects incurring.
Instead of CMC, a highly viscous cellulose may be added in an approximately equal amount.
Furthermore, xanthane as well as hydroxy ethyl and hydroxy propyl celluloses have proved successful as thickeners.
The invention relates to a method of producing a non-perishable sugar-free or low-sugar baked good formed of a liquid batter containing flour and edible fat, by shaping the batter to a shaped body, baking the shaped body and, if desired, filling the shaped body with a filling mass, as well as to a shaped body produced according to this method from a non-perishable baked good.
Known sugar-free or low-sugar baked goods, such as, e.g., wafers, cones and hollow shapes of various types (cf. GB-A-2 159 b88) so far have been able to be cast in molds only. For producing these baked goods, molds are required in which the batter is baked under a high pressure, the molds having to be designed in a manner that the finished baked product is readily releasable from the mold after opening of the same. Thus, tbe production method has been expensive and complex, shaping having been limited. For instance, it has not been possible to produce baked goods in the form of cylindrical rolls.
With confectionery having high sugar contents (at least 30 % in the baked good), there is the possibility (cf. U.S. Pat. No. 4,283,430) of producing the baked goods in flat plates and rolling them upon baking.
However, such sacchariferous baked goods may be used for sweet products only.
It is known to produce roll-shaped hollow dough 2~)~6~6~
products by extruding sugar-free batter, yet the tastes and stabilities of the extruded products are unsatisfactory. Apart from this, they lack the typical bakery taste.
From German Offenlegungsschrift No. 2,556,254, a method of producing a foodstuff based on bread is known, with which hollow bodies are produced by extruding a dough strip and subsequently winding it on a bar under simultaneous or consecutive fermentation and baking.
This method involves problems because of the winding procedure of the dough strip. Besides, this method is largely limited with respect to the shape of the cylindrical rolls. With another process known from the above document, the dough is half baked only, is then wound on a mold in a helicoidal manner and finally is baked completely. Even in this case, shaping is limited.
Moreover, this method is cumbersome and expensive on account of the double baking procedure.
From EP-A 0 061 545, a waffle baking method i5 known, by which only plane waffles can be produced.
The invention has as its object to provide a method of producing non-sweet baked goods capable of being formed to shaped bodies, such as small rolls, after baking. In particular, the invention has as its object to provide a baked good comprised of a shaped body formed after baking and containing a sugar-free filling mass tasting spicy and savory.
20169~
~he object underlying the present invention is achieved by a combination of the following steps:
- preparing a liquid batter containing whole meal, lecithin and peanut oil, - forming the batter to a sheet optionally having a figured surface, and baking the formed sheet, - impregnating the baked sheet with anedibleegg white solution on both sides, - shaping thesheet, which has becomeflexible upon impregnation, to shaped bodies,in particular to shaped bodies defining cavities, - drying the shaped bodies to reduce their moisture content to a maximum of 2 ~, and - if desired, filling the cavities with an edible filling mass also having a maximum moisture content of 2 %.
Preferably, the liquid batter is prepared from 15 to 25 % flour components, l to S ~ peanut oil - lecithin mixture, up to lS % flavoring and auxiliary agents, and balance water (in ~ by weight).
- 20 The baked good thus produced is biologically valuable and stable in a packed state for at least one year due to its low residual moisture content. ~hus, one may speak of a non-perishable foodstuff, whose biologically valuable ingredients and minerals do not change.
According to a preferred embodiment, the baked sheet is formed to small multi-layer rolls.
~016g~1 By the method according to the invention it is, furthermore, possible to form the baked sheet to a shaped body having a conical envelope.
A particularly simple method is characterized in that a plurality of baked sheets is stacked and cut to blanks in the stacked state, before the individual blanks are sprayed with the egg white solution on both sides.
The batter will become particularly readily shapeable and self-supporting if it is admixed with a thickener based on cellulose and/or cellulose derivatives, such as carboxy methyl cellulose (CMC) and/or hydroxy ethyl cellulose and/or hydroxy propyl cellulose and/or xanthane, the thickener suitably being added to the batter in an amount of from 0.5 to l % by weight of the batter. The thickener promotes the shaping of the baked goods to any desired shape, in particular to bodies having narrow cavities, such as small rolls.
A shaped body produced according to the method of the invention is characterized in that it is comprised of several layers of sheets baked of a batter containing whole meal, lecithin and peanut oil, and of thin egg white layers intermediate the individual layers, in that it has a moisture content of less than 2 % and, optionally, in that it defines a cavity filled with an edible filling mass also having a maximum moisture content of 2 %.
Suitably, the baked good according to the invent ion 20~1~i96~
consists of 60 to 80 % whole meal, 5 to 15 % dry cheese, 5 to 12 ~ emulsifiers and flavouring additives (in % by weight).
Preferably, the shaped body is filled with a cheese mass consisting of 30 to 50 % dry cheese having a fat r content of 40 to 50 %, a maximum of 2 % water, the balance being peanut oil and flavoring additives (in % by weight).
According to another preferred variant, the shaped body is filled with a cheese mass consisting of 30 to 50 % dry cheese having a fat content of 40 to 50 %, a maximum of 2 % water and 10 to 20 % freeze-dried meat or freeze-dried mushrooms, the balance being peanut oil and flavoring additives (in B by weight).
A particularly well formed shaped body is characterized in that it is composed of sheets baked of batter containing a thickener based on cellulose and/or cellulose derivates, such as carboxymethyl cellulose (CMC) and/or hydroxy ethyl and/or hydroxy propyl ! 20 cellulose and/or xanthane.
; According to a preferred embodiment, a non-perishable baked good, in particular, a wafer, which is obtained by baking a liquid batter prepared of flour, in particular whole meal, a water-soluble thickener based on cellulose and/or cellulose derivatives, such as carboxy methyl cellulose (CMC) and/or hydroxy ethyl and/or hydroYy propyl cellulose and/or xanthane in an amount of ;~0~69~
up to 1 % by weight, as well as flavoring additives and, if desired, releasing agents, such as lecithin and/or peanut oil, and baked to shaped bodies, has a maximum water content of 2 ~. A batter of this type is readily shapeable and keeps its shape during baking such that the rate of rejects is very small (which is of a particular relevance to baked goods that must keep special shapes).
The invention will be explained in more detail in the following by way of an exemplary embodiment and with reference to the accompanying drawing, wherein:
Fig. 1 is an isometric view of a filled baked good according to the invention, and Fig. 2 schematically illustrates a production plant for carrying out the method according to the invention.
At rirst, flat sheets each having a thickness of 2.2 mm were formed of a liquid batter prepared in a batter preparation station 1 and having the following composition ~in ~ by weight):
wheat flour 3.06 20 rye flour 6.13 spelt flour 6.13 buckwheat 5.10 cheese powder 3.49 bread seasoning 1.98 25 peanut oil - lecithin mixture 1.90 soy flour 0.82 nonfat dry milk 0.58 ~01~9~
ammonium bicarbonate 0.71 salt 0.59 leaven - yeast powder 0.60 water balance They were baked in a baking machine 2. After baking, a residual moisture of l.S % resulted.
The sheets had lengths and widths corresponding to a multiple of the dimensions of the finished goods, i.e., small rolls filled with cheese mass in the instant case.
The baked sheets were sprayed with a solution of chicken egg white on both sides in a conditioning tunnel 3. The sheets thus having become flexible subsequenly were rolled over a cylindrical mandrel in a shaping and rolling machine 4.
After this, the baked good, commonly with the mandrel, was introduced into a hot air tunnel 5 additionally provided with a microwave heating. In this tunnel, the moisture introduced by the sprayed-on solution of chicken egg white was removed. After removal from the mandrel in a mold releasing station 6, afterdrying took place in an aerating tunnel 7 until a maximum residual moisture of 1.5 % has again adjusted.
The shaped bodies 8 thus formed, i.e., the baked small rolls of bread dough, subsequently were placed into a magazine 9. After this, the shaped bodies 8 were filled in a filling station 10 by injection from both sides, with a cheese mass 12 prepared in a filling mass ~o~
preparing station 11 and having the following composition (in % by weight):
cheese (cheese powder, spray-dried) 43 ~ fat 33.8 peanut fat 28 51.5 5 natural cheese base 8.6 peanut oil 5.6 The peanut fat contained in the cheese mass 12 is in the liquid state at the filling procedure, which takes place under pressure and at a temperature of about 22C, such that the filling procedure is feasible without any problems even with longer rolls 8.
After having run over a residence and crystallization path 13, the filled shaped bodies 8 may be subdivided into the desired lengths.
After subdivision of the filled baked goods, the latter suitably are enveloped into an aluminum foil laminated with polyethylene and air-sealed, thus providing for a particularly long-lasting stability.
As a filling mass, also a cheese-edible boletus filling may be used, having the following composition (in % by weight):
cheesepowder43%fat31.1 peanut fat 28 36.8 peanut oll - peanut fat 3 : 1 15.8 25 peanut oil 5.2 edible boletus freeze-dried 10.4 The shaped bodies produced according to the ~01~
invention may be filled with fillings of various other types. Freeze-dried additives both in powder and in granular forms and of the sorts chicken, veal, beef, venison, pork, lamb, turkey, liver, mushrooms and fish of any kind may be used. A cheese-ham filling of the following composition (in % by weight) has proved particularly tasty:
cheese powder 43 % fat 31.2 peanut fat 28 31.6 10 peanut oil - lecithin15.7 peanut oil 5.3 ham freeze-dried 15.4 According to a preferred embodiment, the shaped body 8 is produced from sheets baked of a batter having the following composition (in % by weight):
whole meal 15.84 bread seasoning 1.98 peanut oil 1.34 carboxy methyl cellulose 0.79 20 leaven (dry) 0.79 salt 0.?9 soybean protein 0.79 lecithin 0.63 ammonium bicarbonateO.SS
25 nonfat milk powder 0.39 granulated caraway0.31 garlic powder 0.23 ~0~6~
onion powder 0.08 water balance This batter contains carboxy methyl cellulose (CMC) as a thickener, which allows for the particularly proper filling of the wafer body. Thereby, the formation of perfect sheets is ensured, only a small amount of waste or rejects incurring.
Instead of CMC, a highly viscous cellulose may be added in an approximately equal amount.
Furthermore, xanthane as well as hydroxy ethyl and hydroxy propyl celluloses have proved successful as thickeners.
Claims (23)
1. A method of producing a non-perishable sugar-free or low-sugar baked good formed of a liquid batter containing flour and edible fat, which method comprises preparing a liquid batter containing whole meal, lecithin and peanut oil, forming said batter into a sheet and baking said sheet so as to obtain a baked sheet, preparing an edible egg white solution and impregnating said baked sheet with said solution on both sides so as to obtain a flexible sheet, shaping said flexible sheet to a shaped body, and drying said shaped body so as to reduce its moisture content to a maximum of 2 %.
2. A method as set forth in claim 1, wherein said shaped body defines a cavity, and which further comprises preparing an edible filling mass having a maximum moisture content of 2 %, and filling said cavity of said shaped body with said edible filling mass.
3. A method as set forth in claim 1, wherein said sheet has a figured surface
4. A method as set forth in claim 1, wherein said liquid batter is prepared from 15 to 25 % flour components, 1 to 5 % peanut oil - lecithin mixture, up to 15 % flavoring additives and auxiliary agents, balance water (in % by weight).
5. A method as set forth in claim 1, wherein said baked sheet is formed to small multi-layer rolls.
6. A method as set forth in claim 1, wherein said baked sheet is formed to a shaped body having a conical envelope.
7. A method as set forth in claim 1, comprising stacking a plurality of baked sheets so as to obtain a sheet stack, cutting said sheet stack to blanks and spraying the individual blanks with said egg white solution on both sides.
8. A method as set forth in claim 1, further comprising adding a thickener based on at least one of cellulose and cellulose derivatives to said batter.
9. A method as set forth in claim 8, wherein said cellulose derivatives are selected from the group consisting of carboxy methyl cellulose (CMC), hydroxy ethyl cellulose, hydroxy propyl cellulose and xanthane.
10. A method as set forth in claim 8, wherein said thickener is added to said batter in an amount of from 0.5 to 1 % by weight of said batter.
11. A shaped body formed of a non-perishable sugar-free or low-sugar baked good and comprising a plurality of sheets of baked layers made of a liquid batter containing whole meal, lecithin and peanut oil, and a plurality of thin egg white layers provided intermediate said baked layers, said shaped body having a maximum moisture content of 2 %.
12. A shaped body as set forth in claim 11, wherein said sheets have figured surfaces.
13. A shaped body as set forth in claim 11, wherein said shaped body defines a cavity and an edible filling mass is contained in said cavity, said edible filling mass having a maximum moisture content of 2 %.
14. A shaped body as set forth in claim 11, wherein said baked good essentially consists of 60 to 80 % whole meal, 5 to 15 % dry cheese, 5 to 12 % emulsifiers and flavouring additives (in % by weight).
15. A shaped body as set forth in claim 12, wherein said filling mass is comprised of a cheese mass prepared of 30 to 50 % dry cheese having a fat content of 40 to 50 %, a maximum of water of 2 %, the balance being peanut fat and flavoring additives (in % by weight).
16. A shaped body as set forth in claim 12, wherein said filling mass is comprised of a cheese mass containing 30 to 50 % dry cheese having a fat content of 40 to 50 %,a maximum of water of 2 %, and 10 to 20 %
freeze-dried meat or freeze-dried mushromms, the balance being peanut fat and flavoring additives (in % by weight)
freeze-dried meat or freeze-dried mushromms, the balance being peanut fat and flavoring additives (in % by weight)
17. A shaped body as set forth in claim 11, further comprising a thickener based on at least one of cellulose and cellulose derivates.
18. A shaped body as set forth in claim 16, wherein said cellulose derivates are selected from the group consisting of carboxymethyl cellulose (CMC), hydroxy ethyl cellulose, hydroxy propyl cellulose and xanthane.
19. A non-perishable sugar-free or low-sugar baked good, such as a wafer, comprising a shaped body formed and baked of a liquid batter containing flour, a water-soluble thickener based on at least one of cellulose and cellulose derivatives in an amount of 1 % by weight, and flavoring additives, said non-perishable baked good having a maximum water content of 2 %.
20. A non-perishable baked good as set forth in claim 18, wherein said flour is comprised of whole meal.
21. A non-perishable baked good as set forth in claim 18, wherein said cellulose derivatives are selected from the group consisting of carboxy methyl cellulose (CMC), hydroxy ethyl cellulose, hydroxy propyl cellulose and xanthane.
22. A non-perishable baked good as set forth in claim 18, wherein said batter further comprises at least one releasing agent.
23. A non-perishable baked good as set forth in claim 21, wherein said at least one releasing agent is selected from the group consisting of lecithin and peanut oil.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ATA1255/89 | 1989-05-24 | ||
| AT125589 | 1989-05-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2016961A1 true CA2016961A1 (en) | 1990-11-24 |
Family
ID=3509937
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002016961A Abandoned CA2016961A1 (en) | 1989-05-24 | 1990-05-16 | Method of producing a non-perishable sugar-free or low-sugar baked good and shaped body formed of a baked good |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0399995A1 (en) |
| CA (1) | CA2016961A1 (en) |
| FI (1) | FI902582A0 (en) |
| HU (1) | HUT55965A (en) |
| NO (1) | NO902286L (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8840943B2 (en) * | 2007-04-06 | 2014-09-23 | Nestec S.A. | Multi-colored cake cones |
| WO2018007571A1 (en) | 2016-07-08 | 2018-01-11 | Nestec S.A. | Reduced sugar wafer |
| US9894905B2 (en) | 2008-12-23 | 2018-02-20 | Basf Se | Mixed crystals, method for the production thereof and use thereof in the production of baked goods |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5523107A (en) * | 1994-07-19 | 1996-06-04 | Bunge Foods Corporation | Sugarless bakery goods, E.G., cakes and muffins |
| DE10028197A1 (en) * | 2000-06-09 | 2001-12-13 | Basf Ag | Process for the production of porous baked goods |
| IT1318568B1 (en) * | 2000-06-09 | 2003-08-27 | Barilla Alimentare Spa | STUFFED SNACK INCLUDING A WALLET CONSTITUTED BY A POD, METHOD AND EQUIPMENT FOR ITS PRODUCTION. |
| PT1388287E (en) * | 2002-08-09 | 2007-03-30 | Barilla Flli G & R | Filled bakery product and method for its production |
| DE102007027790B3 (en) | 2007-06-16 | 2008-08-28 | Kott, Werner | Procedure for the production of snacks from a bread slice, comprises shaping a thin flat disk out of bread dough, thorough baking the disk, vaporizing the disk with water steam, bending up the longitudinal edge of the disk to U-form |
| EP2014172A1 (en) * | 2007-07-09 | 2009-01-14 | Nestec S.A. | Shaped wafer |
| DE202017006702U1 (en) * | 2017-09-14 | 2018-01-26 | Oexmann Gmbh & Co. Kg | Waffle as food and baking device for its production |
| EP3695725A1 (en) * | 2019-02-13 | 2020-08-19 | Bahlsen GmbH & Co. KG | Method of forming a fillable waffle product and waffle product produced in with this method |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2668117A (en) * | 1950-08-10 | 1954-02-02 | Bucci Joseph | Method of making frozen pizza |
| US3477851A (en) * | 1965-01-29 | 1969-11-11 | Gen Mills Inc | Process for preparing a filled food product |
| GB1242350A (en) * | 1969-05-16 | 1971-08-11 | Gen Mills Inc | Low protein bread |
| GB2056838B (en) * | 1979-08-24 | 1983-12-07 | Nisshin Flour Milling Co | Method for producing bread |
| WO1985004075A1 (en) * | 1983-03-21 | 1985-09-26 | Hershey Foods Corporation | Process of manufacturing candy bars containing wafers and wafer bars manufactured thereby |
| FR2574250B1 (en) * | 1984-12-06 | 1991-03-22 | Haas Franz Waffelmasch | METHOD AND DEVICE FOR MANUFACTURING INSULATED HOLLOW WAFERS FROM MOISTURE |
| AT387691B (en) * | 1987-06-01 | 1989-02-27 | Haas Franz Waffelmasch | METHOD FOR PRODUCING SINGLE EDIBLE WAFFLES |
| DE3727162A1 (en) * | 1987-08-14 | 1989-02-23 | Heinrich Herting | MACHINE FOR WRAPPING FLAT WAFFLES TO WAX BAGS OR THE LIKE |
-
1990
- 1990-05-16 CA CA002016961A patent/CA2016961A1/en not_active Abandoned
- 1990-05-17 EP EP90890155A patent/EP0399995A1/en not_active Withdrawn
- 1990-05-23 NO NO90902286A patent/NO902286L/en unknown
- 1990-05-23 HU HU903161A patent/HUT55965A/en unknown
- 1990-05-24 FI FI902582A patent/FI902582A0/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8840943B2 (en) * | 2007-04-06 | 2014-09-23 | Nestec S.A. | Multi-colored cake cones |
| US9894905B2 (en) | 2008-12-23 | 2018-02-20 | Basf Se | Mixed crystals, method for the production thereof and use thereof in the production of baked goods |
| US10609931B2 (en) | 2008-12-23 | 2020-04-07 | Basf Se | Mixed crystals, method for the production thereof and use thereof in the production of baked goods |
| WO2018007571A1 (en) | 2016-07-08 | 2018-01-11 | Nestec S.A. | Reduced sugar wafer |
Also Published As
| Publication number | Publication date |
|---|---|
| HU903161D0 (en) | 1990-10-28 |
| FI902582A0 (en) | 1990-05-24 |
| NO902286L (en) | 1990-11-26 |
| NO902286D0 (en) | 1990-05-23 |
| EP0399995A1 (en) | 1990-11-28 |
| HUT55965A (en) | 1991-07-29 |
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| FZDE | Discontinued |