EP2023738A1

EP2023738A1 - A filled bakery product

Info

Publication number: EP2023738A1
Application number: EP07734591A
Authority: EP
Inventors: Umberto Volpicelli
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-05-24
Filing date: 2007-05-18
Publication date: 2009-02-18
Also published as: ITBO20060401A1; WO2007138406A1

Abstract

Described is a bakery product (10) comprising an outside layer (12) based on flour and an inside layer (14) of filling also based on flour.

Description

A FILLED BAKERY PRODUCT

Description

Technical Field

This invention relates to a bakery food product.

Background Art For snack consumers, the ideal snack must be at once pleasant to the taste but not harmful to health.

Potato crisps, for example, are commonly eaten as appetizers to please the palate. However, although potato crisps are very pleasant to the taste, they are high in fat on account of the oils and other fats used to cook them and consequently low in nutritional value and detrimental to good health.

Baked snacks based on flour, especially wheat flour, are also known. These snacks, although more wholesome in many respects, are less appetizing than potato crisps and therefore not as popular among consumers.

According to another aspect, the need is felt for a food product that is not only pleasant to the taste but also possesses specific and useful dietetic properties.

Summary of the Invention

The invention therefore provides a bakery product characterised in that it comprises an outside layer based on flour and an inside layer of filling. The snack obtained in this way is particularly wholesome because it does not need to be cooked in oil and, thanks to the filling, is very pleasant to the taste.

The invention also provides a process for making a flour-based bakery product characterised in that an outside layer based on flour is combined with an inside layer of filling.

Brief Description of the Drawings

The technical characteristics and advantageous aspects of the invention are more apparent from the detailed description which follows, with reference to the accompanying drawings which illustrate a preferred, non-limiting embodiment of the invention provided by way of example and in which:

- Figure 1 illustrates a preferred embodiment of the bakery product according to the invention;

- Figure 2 is a block diagram representing a preferred process for obtaining the bakery product according to the invention.

Description of the Preferred Embodiments of the Invention

The reference numeral 10 in Figure 1 denotes a bakery product which

5 advantageously comprises an outside, flour-based layer, labelled 12, and an inside layer of filling 14 extending preferably for the entire length of the product and coming into contact with the outside environment at each end of the product itself.

In an especially advantageous manner, the inside layer of filling 14 is also based on flour and, as illustrated, the outside, flour-based layer 12 0 circumferentially surrounds the inside filling layer 14.

Preferably, the outside diameter of the bakery product 10 measures approximately between 1 and 1.8 cm, while the outside diameter of the inside filling layer 14 is approximately between 0.5 and 0.9 cm. In the drawings, the outside diameter of the product 10 is labelled DE while the outside diameter of the 5 inside filling layer is labelled DF.

The length L of the bakery product is preferably between 1 and 3 cm. The bakery product according to the invention makes a convenient snack that can be easily held between two fingers and eaten by the consumer, even in a single mouthful. The product also looks appealing and gives consumers the o impression of a healthful, wholesome product.

A longer product up to 5 or 10 cm in length, forming a sort of filled breadstick is also imaginable. Indeed, a filled breadstick of this kind might even be as long as 22 to 24 cm.

In an especially preferred embodiment, the outside layer 12 comprises 5 wheat flour, preferably type "0" soft wheat flour with suitable rheological properties, in particular, the parameter W, which is preferably between 80 and

170, and which, ideally, is 150, and the P/L values, which are preferably between

0.3 and 0.5, and which, ideally, are 0.4.

The soft wheat flour added to the mixture used to make the outside layer 12 0 is between 55% and 65% by weight of the mixture, preferably between 58.8% and

61.82% by weight of the respective layer dough mixture. Optimally, the quantity of soft wheat flour used to make the outside layer 12 is around 60.8% by weight of the respective layer dough mixture.

Further, advantageously, the outside layer 12 comprises at least one 5 vegetable oil with a high melting point, preferably a bifractionated, non- hydrogenated palm oil. The high melting point vegetable oil is added in a quantity of between 2.5% and 4.5% by weight of the respective layer dough mixture, preferably in a quantity of between 3% and 4% by weight of the respective layer dough mixture. Optimally, the high melting point vegetable oil is added in a quantity of around 3.7% by weight of the respective layer mixture.

Advantageously, the outside layer 12 comprises olive oil or extra virgin olive oil. Preferably, the olive oil or extra virgin olive oil is added in a quantity of between 1.5% and 3.5% by weight of the respective layer dough mixture, preferably in a quantity of between 2% and 3% by weight of the respective layer dough mixture. Optimally, the olive oil or extra virgin olive oil is added in a quantity of around 2.4% by weight of the respective layer dough mixture. The outside layer 12 also comprises salt, in particular fine sea salt, in a quantity of between 0.5% and 2.5% by weight of the mixture, preferably between 1% and 2% by weight of the respective layer dough mixture. Optimally, the fine sea salt is added in a quantity of around 1.4% by weight of the respective dough mixture. Advantageously, the outside layer 12 comprises ale yeast, in a quantity of between 0.5% and 2.5% by weight of the respective layer dough mixture, preferably between 1% and 2% by weight of the respective layer dough mixture. Optimally, the ale yeast is added in a quantity of around 1.2% by weight of the respective layer dough mixture. The dough mixture of the outside layer also comprises water in a quantity of between 25% and 35% by weight of the respective layer dough mixture, preferably between 28% and 32% by weight of the respective layer dough mixture. Optimally, the water is added in a quantity of around 30.4% by weight of the respective layer dough mixture. In another embodiment, the flour used to make the outside layer 12 comprises hard wheat flour.

The hard wheat flour added to the mixture used to make the outside layer 12 is between 55% and 65% by weight of the mixture, preferably between 58.8% and 61.82% by weight of the respective layer dough mixture. Optimally, the quantity of hard wheat flour used to make the outside layer 12 is around 60.8% by weight of the respective layer dough mixture.

In another preferred embodiment, the flour used to make the outside layer 12 comprises rice flour.

The quantity of rice flour added to the mixture used to make the outside layer 12 is up to 60% by weight of the respective layer dough mixture, preferably between 20% and 60% by weight of the respective layer dough mixture and, optimally, 23% by weight of the respective layer dough mixture. In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the outside layer 12 comprises spelt flour.

The quantity of spelt flour added to the mixture used to make the outside 5 layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the outside layer 12 comprises l o buckwheat flour.

The quantity of buckwheat flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

15 In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the outside layer 12 comprises hulled barley flour.

The quantity of barley flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough 20 mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the outside layer 12 comprises rye flour.

25 The quantity of rye flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

In another embodiment, which provides a snack with advantageous 3 o biofunctional properties, the flour used to make the outside layer 12 comprises oat flour.

The quantity of oat flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer 35 dough mixture.

In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the outside layer 12 comprises sorghum flour.

The quantity of sorghum flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the outside layer 12 comprises millet flour.

The quantity of millet flour added to the mixture used to make the outside layer 12 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

The outside layer 12 also comprises rice oil. The rice oil is used in a quantity of between 1.5% and 3.5% by weight of the respective layer dough mixture, preferably in a quantity of between 2% and 3% by weight of the respective layer dough mixture.

Advantageously, the inside layer of filling 14 comprises wheat flour, preferably type "0" soft wheat flour with suitable rheological properties, in particular, the parameter W, which is preferably between 80 and 170, and which, ideally, is 150, and the P/L values, which are preferably between 0.3 and 0.5, and which, ideally, are 0.4.

Advantageously, the soft wheat flour added to the mixture used to make the inside layer is between 45% and 65% by weight of the mixture, preferably between 50% and 60% by weight of the respective layer dough mixture. Optimally, the quantity of soft wheat flour used to make the inside layer is around

54.6% by weight of the respective dough mixture.

Further, advantageously, the inside layer of filling 14 comprises at least one vegetable oil with a high melting point, preferably a bifractionated, non- hydrogenated palm oil. The high melting point vegetable oil is added in a quantity of between 2% and 4% by weight of the respective layer dough mixture, preferably in a quantity of between 2.8% and 3.5% by weight of the respective layer dough mixture of the respective layer. Optimally, the high melting point vegetable oil is added in a quantity of around 3.3% by weight of the respective layer dough mixture. Advantageously, the inside layer of filling 14 comprises olive oil or extra virgin olive oil. Preferably, the olive oil or extra virgin olive oil is added in a quantity of between 1% and 3% by weight of the respective layer dough mixture, preferably in a quantity of between 1.8% and 2.5% by weight of the respective layer dough mixture. Optimally, the olive oil or extra virgin olive oil is added in a quantity of around 2.2% by weight of the respective layer dough mixture.

The inside layer 14 also comprises salt, in particular fine sea salt, in a quantity of between 0.5% and 2.5% by weight of the respective layer dough mixture, preferably between 1% and 2% by weight of the respective layer dough mixture. Optimally, the fine sea salt is added in a quantity of around 1.4% by weight of the respective layer dough mixture.

Advantageously, the inside layer 14 comprises ale yeast, in a quantity of between 0.5% and 2.5% by weight of the respective layer dough mixture, preferably between 1% and 2% by weight of the respective layer dough mixture. Optimally, the ale yeast is added in a quantity of around 1.1% by weight of the respective layer dough mixture.

The dough mixture of the inside layer 14 also comprises water in a quantity of between 20% and 40% by weight of the mixture of the respective layer, preferably between 25% and 30% by weight of the mixture of the respective layer. Optimally, the water is added in a quantity of around 26% by weight of the respective layer dough mixture.

The inside layer 14 very advantageously further comprises tomato, in particular in the form of tomato pulp and in a quantity of between 10% and 30% by weight of the respective layer dough mixture, preferably between 15% and 25% by weight of the respective layer dough mixture. Optimally, the tomato pulp is added in a quantity of around 17.9% by weight of the respective layer dough mixture. The tomato is also added in the form of tomato concentrate in a quantity of between 10% and 30% by weight of the respective layer dough mixture, preferably between 15% and 25% by weight of the respective layer dough mixture. Optimally, the tomato concentrate is added in a quantity of around 18.8% by weight of the respective dough mixture. The inside layer of filling 14 also comprises oregano, in the form of dehydrated oregano, and in a quantity of between 0.2% and 1.5% by weight of the respective layer dough mixture, preferably in a quantity of between 0.6% and 1% by weight of the respective layer dough mixture. Optimally, the oregano is added in a quantity of around 0.8% by weight of the respective layer dough mixture. Moreover, the inside layer 14 also comprises chilli pepper, in the form of chilli powder, and in a quantity of between 0.2% and 1.5% by weight of the respective layer dough mixture of the respective layer, preferably in a quantity of between 0.6% and 1.2% by weight of the respective layer dough mixture. Optimally, the chilli pepper is added in a quantity of around 0.9% by weight of the respective layer dough mixture.

The inside layer also comprises olives, preferably in the form of dehydrated black olives. The olives, however, might also be in the form of dehydrated green olives. The olives are used in a quantity of between 5% and 20% by weight of the respective layer dough mixture, preferably in a quantity of between 8% and 15% by weight of the respective layer dough mixture. Optimally, the quantity of olives used to make the inside layer is around 10.4% by weight of the respective layer dough mixture. The use of olive flavouring and olive powder is also imaginable, however.

In another embodiment, which provides a sweet snack, the inside layer 14 comprises chocolate, in the form of chocolate powder, and in a quantity of between 25% and 60% by weight of the respective layer dough mixture, preferably in a quantity of between 30% and 55% by weight of the respective layer dough mixture.

In this way, the inside layer of filling 14 is normally, as also shown, in Figure 1, darker in colour than the outside layer 12, giving the snack a particularly pleasant and appetizing aspect. In another embodiment, which provides a snack with advantageous dietetic properties, the flour used to make the inside layer 14 comprises rice flour.

The quantity of rice flour added to the mixture used to make the inside layer 14 is between 20% and 60% by weight of the respective layer dough mixture, preferably between 40% and 50% by weight of the respective layer dough mixture and, optimally, 45.7% by weight of the respective layer dough mixture.

In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the inside layer 14 comprises spelt flour.

The quantity of spelt flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the inside layer 14 comprises buckwheat flour.

The quantity of buckwheat flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the inside layer 14 comprises hulled barley flour.

The quantity of barley flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture. In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the inside layer 14 comprises rye flour.

The quantity of rye flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the inside layer 14 comprises oat flour. The quantity of oat flour added to the mixture used to make the inside layer

14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the inside layer 14 comprises sorghum flour.

The quantity of sorghum flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

In another embodiment, which provides a snack with advantageous biofunctional properties, the flour used to make the inside layer 14 comprises millet flour.

The quantity of millet flour added to the mixture used to make the inside layer 14 is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture. In another embodiment, which provides a snack with advantageous organoleptic and dietetic properties, the inside layer 14 comprises onion, in particular, dehydrated onion.

The quantity of onion added to the mixture used to make the inside layer is 5 between 2% and 8% by weight of the respective layer dough mixture, preferably between 3% and 6% by weight of the respective layer dough mixture and, optimally, 4.7% by weight of the respective layer dough mixture. Onion flavouring in a quantity of 0.5% by weight of the respective layer dough mixture may also be used. o In another embodiment, which provides a snack with advantageous organoleptic and dietetic properties, the inside layer 14 comprises cheese, in particular, cheese paste or grated cheese. The quantity of cheese added to the mixture used to make the inside layer is between 5% and 20% by weight of the respective layer dough mixture, preferably between 6% and 15% by weight of the 5 respective layer dough mixture and, optimally, 9% by weight of the respective layer dough mixture. Cheese flavourings in a quantity of 2.3% to 2.5% by weight of the respective layer dough mixture may also be used.

In another embodiment, which provides a snack with advantageous organoleptic and dietetic properties, the inside layer 14 comprises a meat-based o ingredient, especially in the form of a salami or ham paste, to be used in addition to, or instead of, the cheese. The quantity of salami or ham paste added to the mixture used to make the inside layer is between 5% and 20% by weight of the respective layer dough mixture, preferably between 6% and 15% by weight of the respective layer dough mixture and, optimally, 9% by weight of the respective 5 layer dough mixture.

Advantageously, the inside layer 14 also comprises rice oil. The rice oil is used in a quantity of between 1% and 3% by weight of the respective layer dough mixture, preferably in a quantity of between 1.8% and 2.5% by weight of the respective layer dough mixture. 0 With reference to Figure 2, an advantageous process for combining an outside layer 12 and an inside layer 14, based on flour, comprises a step of mixing the ingredients of the outside layer, represented by a block 22, and a step of mixing the ingredients of the inside layer 14, represented by a block 24, in different containers. 5 In both cases, mixing the ingredients of the inside layer and mixing the ingredients of the outside layer comprises a pre-mixing step performed by turning the mixing blades at low speed for a few minutes. After pre-mixing, water is added to mix the ingredients into a dough at a working step 26 for the outside layer and at a working step 28 for the inside layer.

For both the inside and outside layers, the step of mixing the ingredients into a dough lasts 11 to 17 minutes, preferably around 14 minutes and preferably at a temperature under 32° C.

The water is added to the mixture preferably at a temperature of around 4°C. For this purpose, the water for mixing the dough is drawn directly from a suitable cooling device.

Once mixed, the ingredients of both the outside layer 12 and of the inside layer 14 must have the consistency of a thick dough.

The dough for the inside layer and the dough for the outside layer are conveyed to a moulding section 30 where the dough of the inside layer 14 is extruded inside the dough of the outside layer 12 in such a way as to form a continuous rod or "worm" of product which is then cut into suitable lengths in order to separate from the continuous rod respective "slugs" of predetermined length, where the inside layer 14 is completely surrounded by the outside layer 12.

In the process according to the invention, the product is leavened.

The leavening of both the outside and inside layers begins as soon as the two types of dough of the respective layers are mixed at the aforementioned steps 26, 28.

Leavening is completed after the slugs have been formed, however, by allowing them to rise for 10 to 30 minutes, preferably for about 10 minutes, preferably at a temperature of 35⁰C, in a suitable leavening chamber.

The leavening step is represented by the block labelled 32 in Figure 2. The reference numeral 34 denotes a subsequent step of baking the slugs in an oven, while the reference numeral 36 denotes a step of packing the slugs in appropriate packages after allowing them to cool for approximately 15 minutes.

The baking step comprises a first stage of baking at a temperature of between 185° and 250°C, preferably at a temperature of around 230⁰C for a length of time of between 5 and 20 minutes, preferably about 10 minutes.

The baking step also comprises a second stage of baking at a temperature of between 190° and 200⁰C, preferably at a temperature of around 195⁰C which is reached after 5 to 10 minutes, preferably after about 7 minutes.

The total baking time is between 22 and 35 minutes, preferably between 29 and 32 minutes.

Further, at the beginning of the first baking stage, steam is applied to the product for about 5 seconds in order to soften the outside layer of the product so as to avoid cracking during the baking process.

Initially, the product is baked in a closed chamber, that is to say, with the oven doors closed, for a length of time of between 5 and 15 minutes, preferably 8 minutes, in order to retain product moisture, while for the rest of the baking time

5 of between 17 and 27 minutes, preferably 24 minutes, the oven doors are left open in order to facilitate evaporation of product moisture.

For baking the chocolate-based extruded product, on the other hand, the baking step 34 comprises a first baking stage at a temperature of between 175° and 230°C, preferably at a temperature of around 210°C for a length of time of o between 3 and 15 minutes, preferably around 12 minutes.

This is followed by a second baking stage at a temperature of between 175° and 190⁰C, preferably at a temperature of around 180⁰C which is reached after 5 to 10 minutes, preferably after about 8 minutes.

The total baking time is between 15 and 25 minutes, preferably 20 minutes. 5 Obviously, steam is also applied to the chocolate-based product for about 5 seconds at the beginning of the first baking stage and the product is initially baked with the oven doors closed, for a length of time of between 5 and 15 minutes, preferably around 12 minutes and then with the oven doors open for a length of time of between 5 and 10 minutes, preferably around 8 minutes. o Other respective flavourings and, if necessary, an additional leaving agent may also be added to the above mentioned dough mixtures.

The invention will be better understood on reading the following example embodiments.

5 Example 1

To make the dough for the outside layer, type "0" soft wheat flour in the amount of 50 kg is mixed with bifractionated non-hydrogenated palm oils in the amount of 3 kg and olive oil and/or extra virgin olive oil in the amount of 2 kg.

Sea salt in the amount of 1.18 kg and ale yeast in the amount of 1.0 kg are o then combined in the mixture.

Next, 25 kg of water at a temperature of approximately 4°C are added and the dough is kneaded for 15 minutes at a temperature of less than 32°C.

To obtain a crispier product, an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture. 5 The dough made in this way is used to make the outside layer of the snack.

Example 2 A dough for the outside layer is made according to Example 1 and, at the same time, the dough for the inside layer is made by mixing 50 kg of type "0" soft wheat flour with 16.4 kg of tomato pulp and 17.2 kg of tomato concentrate.

Palm oil in the amount of 3 kg, olive oil or extra virgin olive oil in the 5 amount of 2 kg and fine sea salt in the amount of 1.26 kg are combined in the mixture.

Dehydrated oregano in the amount of 0.72 kg and ale yeast in the amount of 1 kg are also added.

To obtain a crispier product, an emulsifying agent may also be added in an 0 amount of around 0.1 % by weight of the respective dough mixture.

This is followed by a step of pre-mixing the ingredients for 2 minutes and a subsequent step of kneading the dough for 15 minutes.

The dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make 5 separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.

The product is allowed to rise for 10 minutes at a temperature of 35⁰C, after which the product is baked at 230⁰C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes. The total baking time is 32 minutes. At the o beginning of the first baking stage, steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.

Example 3 5 A dough like that of Example 1 is filled with an inside layer of filling. The dough for the inside layer of filling is made by mixing 50 kg of type "0" soft wheat flour with 16.4 kg of tomato pulp and 17.20 kg of tomato concentrate.

Palm oil in the amount of 3 kg, olive oil or extra virgin olive oil in the amount of 2 kg and chilli powder in the amount of 0.8 kg are combined in the o mixture.

Ale yeast in the amount of 1 kg and fine sea salt in the amount of 1.26 kg are then combined in the mixture.

To obtain a crispier product, an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture. 5 This is followed by a step of pre-mixing the ingredients for 2 minutes and a subsequent step of kneading the dough for 15 minutes.

The dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.

The product is allowed to rise for 10 minutes at a temperature of 35°C. 5 Next, the product is baked at 23O⁰C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes. The total baking time is 32 minutes. At the beginning of the first baking stage, steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes. 0

Example 4

An outside layer made according to Example 1 is filled with an inside filling layer made by combining 50 kg of type "0" soft wheat flour with 3 kg of palm oil, 2 kg of olive oil or extra virgin olive oil, and 1.26 kg of fine sea salt. 5 Dehydrated black olives in the amount of 2.5 kg, ale yeast in the amount of

1 kg and water in the amount of 25 kg are then added to the mixture.

To obtain a crispier product, an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.

This is followed by a step of pre-mixing the ingredients for 2 minutes and a o subsequent step of kneading the dough for 15 minutes.

The dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter. 5 The product is allowed to rise for 10 minutes at a temperature of 35⁰C.

Next, the product is baked at 23O⁰C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes. The total baking time is 32 minutes. At the beginning of the first baking stage, steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven o doors open for a further 24 minutes.

Example 5

A basic dough similar to that of Example 1, differing only in that the quantity of salt is reduced to 0.5 kg, is combined with an inside filling layer made 5 by mixing type "0" soft wheat flour in the amount of 25 kg, with chocolate powder in the amount of 50 kg and water in the amount of 25 kg.

Palm oil in the amount of 3.75 kg is then added. To obtain a crispier product, an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.

5 The dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter.

The product is allowed to rise for 10 minutes at a temperature of 35⁰C. 0 Next, the product is baked at 210°C for 12 minutes. A second baking stage follows at a temperature of 18O⁰C, which is reached in 8 minutes.

The total baking time is 20 minutes. Obviously, steam is also applied to the chocolate-based product for about 5 seconds at the beginning of the first baking stage and the product is initially baked with the oven doors closed, for 12 minutes 5 and then with the oven doors open for a further 8 minutes.

Example 6

To make the dough for the outside layer, rice flour in the amount of 25 kg and type "0" soft wheat flour in the amount of 25 kg are mixed with bifractionated o non-hydrogenated palm oils in the amount of 3 kg and olive oil and/or extra virgin olive oil in the amount of 2 kg.

Sea salt in the amount of 1.18 kg and ale yeast in the amount of 1.0 kg are then combined in the mixture.

To obtain a crispier product, an emulsifying agent may also be added in an 5 amount of around 0.1 % by weight of the respective dough mixture.

Next, 25 kg of water at a temperature of approximately 4°C are added and the dough is kneaded for 15 minutes at a temperature of less than 32⁰C.

Further, a natural raising agent or sourdough in an amount of between 2% and 5% by weight of the respective dough mixture might also be added. o The dough made in this way is used to make the outside layer of the snack.

Example 7

To make the dough for the outside layer, hard wheat flour in the amount of 25 kg and type "0" soft wheat flour in the amount of 25 kg are mixed with 5 bifractionated non-hydrogenated palm oils in the amount of 3 kg and olive oil and/or extra virgin olive oil in the amount of 2 kg.

Next, 25 kg of water at a temperature of approximately 4⁰C are added and the dough is kneaded for 15 minutes at a temperature of less than 32°C.

The dough made in this way is used to make the outside layer of the snack.

Example 8

To make the dough for the outside layer, spelt flour in the amount of 25 kg (or 25 kg of the flour of any one of the following raw materials: buckwheat, hulled barley, rye, oats, sorghum or millet) and type "0" soft wheat flour in the amount of

25 kg are mixed with 3 kg of bifractionated non-hydrogenated palm oils and 2 kg of olive oil and/or extra virgin olive oil.

To obtain a crispier product, an emulsifying agent may be added in an amount of around 0.1% by weight of the respective dough mixture.

Next, 25 kg of water at a temperature of approximately 4°C are added and the dough is kneaded for 15 minutes at a temperature of less than 32⁰C. The dough made in this way is used to make the outside layer of the snack.

Example 9

A dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 50 kg of spelt and/or buckwheat flour, hulled barley flour, rye flour, oat flour, and sorghum and/or millet flour with 3 kg of palm oil and 2 kg of olive oil and/or extra virgin olive oil and/or rice oil.

Dehydrated oregano in the amount of 0.8% to 1% by weight of the respective dough mixture is also added. Ale yeast in the amount of 1 kg and fine sea salt in the amount of 1.26 kg are then combined in the mixture.

The product is then allowed to rise for 10 minutes at a temperature of 35°C. Next, the product is baked at 230°C for 10 minutes and the temperature is then lowered to 195⁰C in 7 minutes. The total baking time is 32 minutes. At the beginning of the first baking stage, steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.

Example 10

A dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet.

Palm oil in the amount of 3 kg, and 2 kg of olive oil and/or extra virgin olive oil and/or rice oil are then added.

The dough of the inside layer and the dough of the outside layer are then extruded inside one another and the continuous rod thus obtained is cut to make separate slugs approximately 1.5 cm long, with an outside diameter of 1.2 cm and with an inside filling layer 0.6 cm in diameter. The product is allowed to rise for 10 minutes at a temperature of 35⁰C.

Next, the product is baked at 230⁰C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes. The total baking time is 32 minutes. At the beginning of the first baking stage, steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.

Example 11 A dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet.

Tomato pulp in an amount of 16.4 kg and tomato concentrate in an amount of 17.2 kg are combined in the dough mixture for the inside layer.

Palm oil in the amount of 3 kg, and 2 kg of olive oil and/or extra virgin olive oil and/or rice oil are then added. Dehydrated oregano in the amount of 0.8% to 1% by weight of the respective dough mixture is also added.

To obtain a crispier product, an emulsifying agent may also be added in an amount of around 0.1 % by weight of the respective dough mixture.

The product is then allowed to rise for 10 minutes at a temperature of 35°C. Next, the product is baked at 230⁰C for 10 minutes and the temperature is then lowered to 195⁰C in 7 minutes. The total baking time is 32 minutes. At the beginning of the first baking stage, steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.

Example 12 A dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet. Tomato pulp in an amount of 16.4 kg and tomato concentrate in an amount of 17.2 kg are combined in the dough mixture for the inside layer.

Palm oil in the amount of 3 kg, olive oil and/or extra virgin olive oil and/or rice oil in the amount of 2 kg, and chilli powder in the amount of 0.8 kg are then combined in the dough mixture for the inside layer.

Ale yeast in the amount of 1 kg and fine sea salt in the amount of 1.26 kg are also combined in the mixture. To obtain a crispier product, an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture.

The product is allowed to rise for 10 minutes at a temperature of 35°C. Next, the product is baked at 230⁰C for 10 minutes and the temperature is then lowered to 195⁰C in 7 minutes. The total baking time is 32 minutes. At the beginning of the first baking stage, steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.

Example 13

Palm oil in the amount of 3 kg and olive oil and/or extra virgin olive oil and/or rice oil in the amount of 2 kg are then combined in the dough mixture for the inside layer.

Dehydrated black olives in the amount of 10 kg are added. Ale yeast in the amount of 1 kg and fine sea salt in the amount of 1.26 kg are also combined in the mixture.

The product is allowed to rise for 10 minutes at a temperature of 35⁰C. Next, the product is baked at 23O⁰C for 10 minutes and the temperature is then lowered to 195⁰C in 7 minutes. The total baking time is 32 minutes. At the beginning of the first baking stage, steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.

Example 14

Dehydrated onion is then added to the dough mixture for the inside layer in the amount of 4.7% by weight of the respective dough mixture. Ale yeast in the amount of 1 kg and fine sea salt in the amount of 1.26 kg are also combined in the mixture.

Next, the product is baked at 23O⁰C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes. The total baking time is 32 minutes. At the beginning of the first baking stage, steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.

Example 15 A dough for the outside layer is made according to Example 6, 7 or 8, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet.

Miscellaneous cheeses in paste and/or grated form are added in the amount of 8 kg. Cheese flavourings in a quantity of 2.5% by weight of the respective layer dough mixture are also added.

Ale yeast in the amount of 1 kg and fine sea salt in the amount of 1.26 kg are also combined in the mixture.

To obtain a crispier product, an emulsifying agent may also be added in an amount of around 0.1% by weight of the respective dough mixture. This is followed by a step of pre-mixing the ingredients for 2 minutes and a subsequent step of kneading the dough for 15 minutes.

The product is allowed to rise for 10 minutes at a temperature of 35⁰C. Next, the product is baked at 23O⁰C for 10 minutes and the temperature is then lowered to 195°C in 7 minutes. The total baking time is 32 minutes. At the beginning of the first baking stage, steam is applied to the product for 5 seconds and baking continues with the oven doors closed for 8 minutes and with the oven doors open for a further 24 minutes.

Example 16

A dough for the outside layer is made according to Example 6, 7 or 8, but with the quantity of salt reduced to 0.5 kg, and, at the same time, the dough for the inside, or filling, layer is made by mixing 25 kg of rice flour with 25 kg of soft wheat flour or 25 kg of the flour of any one of the following raw materials: spelt, buckwheat, hulled barley, rye, oats, sorghum or millet.

The dough mixture for the inside layer is completed by chocolate powder in the amount of 32% by weight of the respective dough mixture, and water in the amount of 25 kg.

The product is allowed to rise for 10 minutes at a temperature of 35°C. Next, the product is baked at 210⁰C for 12 minutes. A second baking stage follows at a temperature of 18O⁰C, which is reached in 8 minutes.

The total baking time is 20 minutes. Obviously, steam is also applied to the chocolate-based product for about 5 seconds at the beginning of the first baking stage and the product is initially baked with the oven doors closed, for 12 minutes and then with the oven doors open for a further 8 minutes. The product according to the invention may also be made in different lengths. For example, it might be 4 to 6 cm or 8 to 10 cm in length. It might also be 20 to 22 cm in length. In practice, the invention provides a filled snack of desired length.

According to other optional parameters of the soft wheat used for the product and process according to the invention, the flour used for the outside layer and the flour used for the inside layer might, advantageously have an absorption value of between 50 and 58 VB, and a stability value of between 4 and 8 minutes.

A product of the type described above but much greater in length, for example up to 70 to 90 cm long, is also imaginable. The invention can be modified and adapted in several ways without thereby departing from the scope of the inventive concept. Moreover, all the details of the invention may be substituted by technically equivalent elements.

Claims

1. A bakery product (10) characterised in that it comprises a flour-based outside layer (12) and an inside layer of filling (14).

2. The product according to claim 1 or according to the preamble to claim 1, characterised in that it comprises a flour-based inside layer of filling.

3. The product according to either of the foregoing claims, characterised in that the outside layer (12) surrounds the inside layer (14) completely.

4. The product according to any of the foregoing claims, characterised in that its outside diameter (DE) measures substantially between 1 cm and 1.5 cm.

5. The product according to any of the foregoing claims, characterised in that the outside diameter (DF) of the inside layer of filling (14) measures substantially between 0.5 cm and 0.7 cm.

6. The product according to any of the foregoing claims, characterised in that it measures substantially between 1 cm and 90 cm in length, especially between 1 cm and 22 cm in length and, preferably, between 1 cm and 2.7 cm in length.

7. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that the outside layer (12) comprises wheat flour, preferably type "0" soft wheat flour.

8. The product according to claim 7, characterised in that the wheat flour is a soft wheat flour whose rheological properties include W values of between 80 and 170, preferably 150, and P/L values, of between 0.3 and 0.5, preferably 0.4.

9. The product according to claim 7 or 8, characterised in that the quantity of soft wheat flour added to the mixture used to make the outside layer (12) is between 55% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

10. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an outside layer (12) comprising hard wheat flour.

11. The product according to claim 10, characterised in that the quantity of hard wheat flour added to the mixture used to make the outside layer (12) is between 55% and 65% by weight of the of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

12. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an outside layer (12) comprising rice flour.

13. The product according to claim 12, characterised in that the quantity of rice flour added to the mixture used to make the outside layer (12) is between 20% and 60% by weight of the respective layer dough mixture, preferably 23% by weight of the respective layer dough mixture.

14. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an outside layer (12) comprising spelt flour.

15. The product according to claim 14, characterised in that the quantity of spelt flour added to the mixture used to make the outside layer (12) is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

16. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an outside layer (12) comprising buckwheat flour.

17. The product according to claim 16, characterised in that the quantity of buckwheat flour added to the mixture used to make the outside layer (12) is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58,8% and 61,8% by weight of the respective layer dough mixture.

18. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an outside layer (12) comprising hulled barley flour.

19. The product according to claim 18, characterised in that the quantity of barley flour added to the mixture used to make the outside layer (12) is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58,8% and 61,8% by weight of the respective layer dough mixture.

20. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an outside layer (12) comprising rye flour.

21. The product according to claim 20, characterised in that the quantity of rye flour added to the mixture used to make the outside layer (12) is between 20% and

65% by weight of the respective layer dough mixture, preferably between 58,8% and 61,8% by weight of the respective layer dough mixture.

22. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an outside layer (12) comprising oat flour.

23. The product according to claim 22, characterised in that the quantity of oat flour added to the mixture used to make the outside layer (12) is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58,8% and 61,8% by weight of the respective layer dough mixture.

24. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an outside layer (12) comprising sorghum flour.

25. The product according to claim 24, characterised in that the quantity of sorghum flour added to the mixture used to make the outside layer (12) is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58,8% and 61,8% by weight of the respective layer dough mixture.

26. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an outside layer (12) comprising millet flour.

27. The product according to claim 26, characterised in that the quantity of millet flour added to the mixture used to make the outside layer (12) is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58,8% and 61,8% by weight of the respective layer dough mixture.

28. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that the outside layer (12) comprises at least one vegetable oil.

29. The product according to claim 28, characterised in that the outside layer (12) comprises at least one vegetable oil with a high melting point.

30. The product according to claim 29, characterised in that the vegetable oil is a bifractionated, non-hydrogenated palm oil.

31. The product according to any of the foregoing claims from 28 to 30, characterised in that the quantity of vegetable oil is between 2.5% and 4.5% by weight of the respective layer dough mixture, preferably between 3% and 4% by weight of the respective layer dough mixture.

32. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that the outside layer (12) comprises olive oil or extra virgin olive oil.

33. The product according to claim 32, characterised in that the quantity of olive oil or extra virgin olive oil is between 1.5% and 3.5% by weight of the respective layer dough mixture, preferably between 2% and 3% by weight of the respective layer dough mixture.

34. The product according to any of the foregoing claims from 28 to 33, characterised in that the outside layer (12) comprises rice oil.

35. The product according to claim 34, characterised in that the quantity of rice oil is between 1.5% and 3.5% by weight of the respective layer dough mixture, preferably between 2% and 3% by weight of the respective layer dough mixture.

36. The product according to any of the foregoing claims, characterised in that 5 the outside layer (12) comprises salt.

37. The product according to claim 36, characterised in that the quantity of salt is between 0.5% and 2.5% by weight of the respective layer dough mixture, preferably between 1% and 2% by weight of the respective layer dough mixture.

38. The product according to any of the foregoing claims, characterised in that o the outside layer (12) comprises ale yeast.

39. The product according to claim 38, characterised in that the quantity of ale yeast is between 0.5% and 2.5% by weight of the respective layer dough mixture, preferably between 1% and 2% by weight of the respective layer dough mixture.

40. The product according to any of the foregoing claims, characterised in that 5 the outside layer (12) comprises water.

41. The product according to claim 40, characterised in that the quantity of water is between 25% and 35% by weight of the respective layer dough mixture, preferably between 28% and 32% by weight of the respective layer dough mixture.

42. The product according to any of the foregoing claims, characterised in that it o comprises an inside layer of filling (14) comprising wheat flour.

43. The product according to claim 42, characterised in that the flour used to make the inside layer (14) is type "0" soft wheat flour.

44. The product according to claim 42 or 43, characterised in that the wheat flour is a soft wheat flour whose rheological properties include W values of 5 between 130 and 170, preferably 150, and P/L values, of between 0.3 and 0.5, preferably 0.4.

45. The product according to any of the foregoing claims from 42 to 44, characterised in that the quantity of wheat flour is between 45% and 65% by weight of the respective layer dough mixture, preferably between 50% and 60% by o weight of the respective layer dough mixture.

46. The product according to any of the foregoing claims, characterised in that it comprises an inside layer of filling (14) comprising rice flour.

47. The product according to claim 46, characterised in that the quantity of rice flour added to the mixture used to make the inside layer (14) is between 20% and 5 60% by weight of the respective layer dough mixture, preferably between 40% and 50% by weight of the respective layer dough mixture.

48. The product according to any of the foregoing claims, characterised in that it comprises an inside layer of filling (14) comprising spelt flour.

49. The product according to claim 48, characterised in that the quantity of spelt flour added to the mixture used to make the inside layer (14) is between 20% and

5 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

50. The product according to any of the foregoing claims, characterised in that it comprises an inside layer of filling (14) comprising buckwheat flour.

51. The product according to claim 50, characterised in that the quantity of o buckwheat flour added to the mixture used to make the inside layer (14) is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

52. The product according to any of the foregoing claims, characterised in that it comprises an inside layer of filling (14) comprising hulled barley flour. 5

53. The product according to claim 52, characterised in that the quantity of barley flour added to the mixture used to make the inside layer (14) is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

54. The product according to any of the foregoing claims, characterised in that it o comprises an inside layer of filling (14) comprising rye flour.

55. The product according to claim 54, characterised in that the quantity of rye flour added to the mixture used to make the inside layer (14) is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture. 5

56. The product according to any of the foregoing claims, characterised in that it comprises an inside layer of filling (14) comprising oat flour.

57. The product according to claim 56, characterised in that the quantity of oat flour added to the mixture used to make the inside layer (14) is between 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% o and 61.8 % by weight of the respective layer dough mixture.

58. The product according to any of the foregoing claims, characterised in that it comprises an inside layer of filling (14) comprising sorghum flour.

59. The product according to claim 58, characterised in that the quantity of sorghum flour added to the mixture used to make the inside layer (14) is between 5 20% and 65% by weight of the respective layer dough mixture, preferably between 58.8% and 61.8% by weight of the respective layer dough mixture.

60. The product according to any of the foregoing claims, characterised in that it comprises an inside layer of filling (14) comprising millet flour.

61. The product according to claim 60, characterised in that the quantity of millet flour added to the mixture used to make the inside layer (14) is between

5 20% and 65% by weight of the respective layer dough mixture, preferably between 58,8% and 61,8% by weight of the respective layer dough mixture.

62. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an inside layer (14) comprising at least one vegetable oil. o

63. The product according to claim 62, characterised in that the inside layer (14) comprises at least one vegetable oil with a high melting point.

64. The product according to claim 62 or 63, characterised in that the vegetable oil is a bifractionated, non-hydrogenated palm oil.

65. The product according to any of the foregoing claims from 62 to 64, 5 characterised in that the quantity of vegetable oil is between 2% and 4% by weight of the respective layer dough mixture, preferably between 2.8% and 3.5% by weight of the respective layer dough mixture.

66. The product according to any of the foregoing claims from 62 to 65, characterised in that the inside layer (14) comprises olive oil or extra virgin olive o oil.

67. The product according to claim 66, characterised in that the quantity of oil is between 1% and 3% by weight of the respective layer dough mixture, preferably between 1.8% and 2.5% by weight of the respective layer dough mixture.

68. The product according to any of the foregoing claims or according to the 5 preamble to claim 1, characterised in that it comprises an inside layer (14) comprising rice oil.

69. The product according to claim 68, characterised in that the quantity of rice oil is between 1% and 3% by weight of the respective layer dough mixture, preferably between 1.8% and 2.5% by weight of the respective layer dough o mixture.

70. The product according to any of the foregoing claims, characterised in that the inside layer (14) comprises salt.

71. The product according to claim 70, characterised in that the quantity of salt is between 0,5% and 2,5% by weight of the respective layer dough mixture, 5 preferably between 1% and 2% by weight of the respective layer dough mixture.

72. The product according to any of the foregoing claims, characterised in that the inside layer (14) comprises ale yeast.

73. The product according to claim 72, characterised in that the quantity of ale yeast is between 0,5% and 2,5% by weight of the respective layer dough mixture, preferably between 1% and 2% by weight of the respective layer dough mixture.

74. The product according to any of the foregoing claims, characterised in that the inside layer (14) comprises water.

75. The product according to claim 74, characterised in that the quantity of water is between 20% and 40% by weight of the respective layer dough mixture, preferably between 25% and 30% by weight of the respective layer dough mixture.

76. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an inside layer (14) comprising tomato.

77. The product according to claim 76, characterised in that the tomato is in the form of tomato pulp.

78. The product according to claim 77, characterised in that the quantity of tomato pulp is between 10% and 30% by weight of the respective layer dough mixture, preferably between 15% and 25% by weight of the respective layer dough mixture.

79. The product according to any of the foregoing claims from 76 to 78, characterised in that the tomato is in the form of tomato concentrate.

80. The product according to claim 79, characterised in that the quantity of tomato concentrate is between 10% and 30% by weight of the respective layer dough mixture, preferably between 15% and 25% by weight of the respective layer dough mixture.

81. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an inside layer (14) comprising oregano.

82. The product according to claim 81, characterised in that the oregano is in the form of dehydrated oregano.

83. The product according to claim 81 or 82, characterised in that the quantity of oregano is between 0.2% and 1.5% by weight of the respective layer dough mixture, preferably between 0.6% and 1% by weight of the respective layer dough mixture.

84. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an inside layer (14) comprising chilli pepper.

85. The product according to claim 84, characterised in that the chilli pepper is in the form of chilli powder.

86. The product according to claim 84 or 85, characterised in that the quantity of chilli pepper is between 0.2% and 1.5% by weight of the respective layer dough mixture, preferably between 0.6% and 1.2% by weight of the respective layer dough mixture.

5 87. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an inside layer (14) comprising olives.

88. The product according to claim 87, characterised in that the olives are green olives or black olives. o

89. The product according to claim 87 or 88, characterised in that the olives are in the form of dehydrated olives.

90. The product according to any of the foregoing claims from 87 to 89, characterised in that the quantity of olives is between 5% and 20% by weight of the respective layer dough mixture, preferably between 8% and 15% by weight of 5 the respective layer dough mixture.

91. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an inside layer (14) comprising onion.

92. The product according to claim 91, characterised in that the onion is in the o dehydrated onion.

93. The product according to claim 91 or 92, characterised in that the quantity of onion is between 2% and 8% by weight of the respective layer dough mixture, preferably between 3% and 6% by weight of the respective layer dough mixture.

94. The product according to any of the foregoing claims or according to the 5 preamble to claim 1, characterised in that it comprises an inside layer (14) comprising cheese.

95. The product according to claim 94, characterised in that the cheese comprises cheese paste.

96. The product according to claim 94 or 95, characterised in that the cheese o comprises grated cheese.

97. The product according to any of the foregoing claims from 94 to 96, characterised in that the quantity of cheese is between 5% and 20% by weight of the respective layer dough mixture, preferably between 6% and 15% by weight of the respective layer dough mixture. 5

98. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an inside layer (14) comprising chocolate.

99. The product according to claim 98, characterised in that the chocolate is in the form of chocolate powder.

100. The product according to claim 98 or 99, characterised in that the quantity of chocolate is between 25% and 60% by weight of the respective layer dough mixture, preferably between 30% and 55% by weight of the respective layer dough mixture.

101. The product according to any of the foregoing claims, characterised in that the inside layer of filling (14) is darker in colour than the outside layer (12).

102. The product according to any of the foregoing claims or according to the preamble to claim 1, characterised in that it comprises an inside layer (14) comprising a meat-based ingredient.

103. The product according to claim 102, characterised in that the meat-based ingredient comprises salami or ham paste.

104. The product according to claim 102 or 103, characterised in that the quantity of meat-based ingredient is between 5% and 20% by weight of the respective layer dough mixture, preferably between 6% and 15% by weight of the respective layer dough mixture and optimally 9% by weight of the respective layer dough mixture.

105. The product according to any of the foregoing cliams, characterised in that the dough mixtures of the outside and inside layers comprise a natural raising agent or sourdough in an amount of between 2% and 5% by weight of the respective dough mixture.

106. A process for making a flour-based bakery product characterised in that an outside layer based on flour is combined with an inside layer of filling.

107. The process according to claim 106, characterised in that the inside layer (14) is flour based.

108. The process according to claim 106 or 107, characterised in that the dough mixture for the outside layer (12) is mixed.

109. The process according to any of the foregoing claims from 106 to 108, characterised in that the dough mixture for the inside layer (14) is mixed.

110. The process according to claim 108 or 109, characterised in that mixing comprises a step of pre-mixing at low speed.

111. The process according to claim 110, characterised in that the duration of the low-speed pre-mixing step is substantially 2 minutes.

112. The process according to any of the foregoing claims from 106 to 111, characterised in that the dough for the outside layer (12) is kneaded.

113. The process according to any of the foregoing claims from 106 to 112, characterised in that the dough for the inside layer (14) is kneaded.

114. The process according to claim 106 or 113, characterised in that the kneading step lasts 11 to 17 minutes, preferably 14 minutes and is preferably performed at a temperature under 32°C.

115. The process according to any of the foregoing claims from 106 to 114, characterised in that water is added preferably at a temperature of around 4°C.

116. The process according to any of the foregoing claims from 106 to 115, characterised in that the mixture for the outside layer (12) has the consistency of a dough.

117. The process according to any of the foregoing claims from 106 to 116, characterised in that the mixture for the inside layer (14) has the consistency of a dough.

118. The process according to any of the foregoing claims from 106 to 117, characterised in that it comprises a step of moulding the product where the dough of the inside layer (14) is extruded inside the dough of the outside layer (12) to form a product rod.

119. The process according to claim 118, characterised in that the moulding step comprises a step of separating a slug from the product rod to define the product.

120. The process according to any of the foregoing claims from 106 to 119, characterised in that the product is leavened.

121. The process according to any of the foregoing claims from 106 or 120, characterised in that leavening begins during the mixing step.

122. The process according to claim 120 or 121, characterised in that leavening occurs in a leavening chamber for 10 to 30 minutes, preferably at a temperature around 35°C and preferably after the slug has been formed.

123. The process according to any of the foregoing claims from 106 to 122, characterised in that the product slug is baked in a suitable oven.

124. The process according to claim 123, characterised in that it comprises a first step of baking at a temperature of between 185° and 25O⁰C, preferably at a temperature of around 23O⁰C and preferably for a length of time of between 5 and 20 minutes, optimally for a length of time of around 10 minutes.

125. The process according to claim 124, characterised in that it comprises a second step of baking at a temperature of between 190° and 200⁰C, preferably at a temperature of around 195⁰C, which is reached preferably after 5 to 10 minutes, optimally after about 7 minutes.

126. The process according to any of the foregoing claims from 106 or 125, characterised in that the baking time is between 22 and 35 minutes, preferably around 26 minutes.

127. The process according to any of the foregoing claims from 106 or 126, characterised in that baking during the initial step occurs with the oven doors closed preferably for a length of time of between 5 and 15 minutes, optimally for 8 minutes.

5 128. The process according to any of the foregoing claims from 106 or 127, characterised in that baking during the subsequent step occurs with the oven doors open preferably for a length of time of between 17 and 27 minutes, optimally for 24 minutes.

129. The process according to any of the foregoing claims from 106 to 128, i o characterised in that it comprises a first step of baking at a temperature of between

175° and 230⁰C, preferably at a temperature of around 21O⁰C and preferably for a length of time of between 3 and 15 minutes, optimally for a length of time of around 12 minutes.

130. The process according to claim 129, characterised in that it comprises a 15 second step of baking at a temperature of between 175° and 190⁰C, preferably at a temperature of around 180⁰C, which is reached preferably after 5 to 10 minutes, optimally after about 8 minutes.

131. The process according to claim 129 or 130, characterised in that the baking time is between 15 and 25 minutes, preferably around 20 minutes.

20 132. The process according to any of the foregoing claims from 129 to 131, characterised in that baking during the initial step occurs with the oven doors closed preferably for a length of time of between 5 and 15 minutes, optimally for 12 minutes.

133. The process according to any of the foregoing claims from 129 to 132, 25 characterised in that baking during the initial step occurs with the oven doors closed preferably for a length of time of between 5 and 10 minutes, optimally for 8 minutes.

134. The process according to any of the foregoing claims from 106 to 133, characterised in that the baking step comprises a step of applying steam preferably

30 for 5 seconds.

135. The process according to any of the foregoing claims from 106 to 134, characterised in that an outside layer having the characteristics defined in any of the corresponding claims from 1 to 105 is provided.

136. The process according to any of the foregoing claims from 106 to 135, 35 characterised in that an inside layer having the characteristics defined in any of the corresponding claims from 1 to 105 is provided.

137. Use of a product according to any of the claims from 1 to 105 as a snack food.