Classifications

• • 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
  • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
  • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
• • 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
  • A21D13/20—Partially or completely coated products
  • A21D13/22—Partially or completely coated products coated before baking

Definitions

• the object of the invention is to provide a process making it possible, in particular on an industrial scale, to produce a fruit pastry in the form of a bar, and more particularly an individual pastry.
• Individual fruit pastries such as typically round tarts, are popular with consumers.
• Fruit pastries having another shape, and more particularly a bar shape may be of interest: they can be easily held in the hand, like candy bars and can be stored easily. They lend themselves well to use in fast food or collective catering, which cannot however be their only field of application.
• making fruit pastries in the form of a bar raises some difficulties, especially if one wants to limit the relative amount of dough.
• the object of the invention is to provide a process for producing such a pastry which can be implemented on an industrial scale and this with reduced manufacturing costs, while obtaining an attractive product by terms of appearance, texture and taste.
• the object is achieved according to the invention thanks to a process comprising the steps consisting in: - darkening an elongated mold with a substantially U-shaped section of a raw pie dough covering the bottom of the mold and the side walls of this one, on only part of their height from the bottom, - pour on the dough a pastry preparation of creamy consistency, - garnish the dough and the pastry preparation with fruit or pieces of fruit mixed with a gelling composition by pouring them into the mold, to the top of it, and - bake the dough and the pastry preparation garnished in the mold.
• the pastry preparation used can be, inter alia, a traditional almond cream or a pastry cream, whether or not it is profuse.
• a gelling composition use may be made of a composition containing vergeoise and a pectin.
• a single-use mold such as a cardboard or aluminum mold is used.
• the filling with fruit or pieces of fruit is carried out automatically by metering device. Compared to manual filling, this avoids handling of the fruit and can reduce manufacturing costs.
• the dough and the pastry preparation can be precooked. This precooking is, for example, carried out until a cooking level corresponding to between approximately 50% and 85% of that of complete cooking is reached.
• cooking level is meant in particular a level of dehydration.
• the cooking step then allows not only to complete the cooking but also to impart a beautiful appearance to the fruits or pieces of fruit.
• the mold is darkened with the raw dough so as to cover the side walls of the mold over a height of between 1/4 and 2/3 of the height of these walls.
• the pastry obtained can be frozen and packaged.
• freezing can be carried out after this, optionally after filling the dough and the precooked pastry preparation, and before final cooking, this can be carried out just before consumption of the pastry.
• the invention also relates to a pastry such as obtained by the above process, that is to say a pastry comprising a tray of dough with rectangular bottom with longitudinal and end edges, a pastry preparation filling the bottom from the tray and fruits or pieces of fruit linked by a gelled composition forming a filling surmounting the tray and rising above the edges of the latter while substantially reproducing the external rectangular profile of the tray.
• the pastry can be packaged in its disposable baking mold, for example aluminum or cardboard.
• FIG. 1 shows the successive stages of an embodiment of the method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method according to the invention
• FIG. 1 shows the successive steps of another embodiment of a method
• FIG. 4 is a schematic view partially cut away of a pastry obtained by a process such as that of Figure 1, the pastry being packaged in its baking mold;
• FIG. 5 is a photograph of a pastry made in accordance with the invention.
• a pastry according to the invention is prepared in a mold 30 of generally parallelepiped shape with U-shaped sections (see FIGS. 3 and 4), the shape and dimensions of the mold being chosen. depending on the shape and dimensions of the pastry to be produced.
• a single-use mold is used, for example aluminum or cardboard, having a bottom 32 and longitudinal walls 34, 35 and end walls 36, 37.
• the kneading of a dough step 10
• making a pastry preparation step 11
• making a fruit filling step 12
• the mold is dark with the prepared raw dough (step 13), which can be a short dough, a puff pastry or a shortcrust pastry.
• the dough covers the bottom 32 of the mold and the walls 34, 35, 36, 37 over part of their height, preferably between 1/4 and 2/3 of this height, from the bottom.
• the pastry preparation is a creamy preparation, whether or not expanded, for example a pastry cream or an almond cream. It is dosed (step 14) to fill the dough in the mold with a determined quantity of pastry cream (step 15).
• pastry cream absorbs fruit juice during cooking, allowing the dough to remain crisp.
• the fruit filling comprises fruits or pieces of fruit mixed with a gelling composition, the latter representing approximately 10% to 40% by weight relative to the weight of the fruits.
• a gelling composition containing a vergeoise and / or a pectin is used.
• a gelling composition comprises between 25% and 35% by weight of eggs, between 25% and 35% by weight of sugar (sucrose or other), between 25% and 35% by weight of butter or other animal fat or no and between 2% and 10% by weight of gelling ingredient such as a pectin.
• Different fruits can be used, whole or in pieces, such as apples, pears, plums, apricots, peaches, red fruits, ...
• the fruit filling can be measured by a dispenser 38 (step 16 ) to be placed on the dough and the pastry preparation in the mold (step 17). The fruit filling covers the cream and the dough, and fills the mold 30, thus extending over the edges of the dough lining the lower parts of the walls of the mold.
• the set comprising the dough, the pastry preparation and the fruit filling is cooked (step 18) before being frozen (step 19) and packaged (step 20).
• the freezing step can be omitted depending on the consumption time of the pastry obtained, the latter being advantageously kept in its mold.
• a fruit pastry 50 (FIG. 4) is obtained in the form of a bar comprising a tray of baked dough 52 before a rectangular bottom and longitudinal and end walls 54, 56, a pastry preparation 58 filling the tray with dough, and a filling 60 comprising fruit or pieces of fruit 62 linked by a gelled composition. Fruits or pieces of fruit penetrated the layer of cream during cooking.
• the pastry can be removed from the mold 30 while perfectly retaining its shape.
• step 21 shows another embodiment of the invention which differs from that of FIG. 1 in that before depositing the fruit filling, a precooking (step 21) of the dough and the pastry preparation are carried out. filling in the mold 30 (step 21). Precooking is carried out to a level corresponding to between 50% and 85% of the total cooking, the level of precooking being measured in degree of dehydration. The degree of precooking can be variable depending in particular on the nature of the fruit filling added later and undergoing the final cooking. Then, the precooked dough and pastry preparation are coated, in the mold, with the metered fruit filling (step 22) which fills the mold 30.
• the assembly comprising the precooked dough and pastry preparation and the fruit filling constitutes a intermediate product which can be kept fresh or frozen (step 23) and packaged (step 24). Before consumption, a final cooking step (step 25) is carried out in order to complete the cooking. Note that the precooking can be carried out after depositing the fruit filling, freezing can then be carried out.
• Example An apple bar was made as follows. A cardboard mold 150 mm long, 30 mm wide and 30 mm high was darkened with approximately 40 g of raw dough by covering the bottom of the mold and the walls of the latter over a height of 15 mm. The dough was topped with a 12 mm thick layer of almond cream. The cream had the following composition: 1 part by weight of butter, 1 part by weight of egg, 1 part by weight of sugar, 1 part by weight of almond powder and 0.75 part by weight of wheat flour. The whole was precooked to a level corresponding to 75% of the total cooking, at a temperature of 180 ° C.
• the dough and the pastry preparation were garnished by pouring into the mold, by proportioner, about 90 g of a filling comprising apple pieces and a gelling composition, the latter representing 30% by weight relative to the weight of apples.
• the gelling composition consisted of 1 part by weight of egg, 1 part by weight of sugar, 1 part by weight of butter and 0.1 part by weight of gelling ingredient (pectin). The whole was finally cooked at a temperature of around
• FIG. 5 shows the apple bar obtained extracted from the mold.
• the product obtained can be frozen after depositing the fruit filling, the final cooking being carried out just before consumption. We can also do without the precooking stage.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Physics & Mathematics (AREA)
• Thermal Sciences (AREA)
• Confectionery (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

Applications Claiming Priority (2)

Publications (1)

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ID=34717407

Family Applications (1)

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• 2004
  • 2004-01-26 FR FR0400691A patent/FR2865351B1/fr not_active Expired - Fee Related
• 2005
  • 2005-01-25 WO PCT/FR2005/000160 patent/WO2005079587A1/fr active Application Filing
  • 2005-01-25 CN CNA200580003194XA patent/CN1953666A/zh active Pending
  • 2005-01-25 JP JP2006550242A patent/JP2007518416A/ja active Pending
  • 2005-01-25 US US10/587,259 patent/US20070243300A1/en not_active Abandoned
  • 2005-01-25 EP EP05717484A patent/EP1713343A1/de not_active Withdrawn
• 2006
  • 2006-08-02 NO NO20063523A patent/NO20063523L/no not_active Application Discontinuation

Non-Patent Citations (1)

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