FR2615360A1 - Method for cooking bakery and Viennese bread products, characterised in that it takes place in two stages separated by a cooling time which allows storage - Google Patents
Method for cooking bakery and Viennese bread products, characterised in that it takes place in two stages separated by a cooling time which allows storage Download PDFInfo
- Publication number
- FR2615360A1 FR2615360A1 FR8707189A FR8707189A FR2615360A1 FR 2615360 A1 FR2615360 A1 FR 2615360A1 FR 8707189 A FR8707189 A FR 8707189A FR 8707189 A FR8707189 A FR 8707189A FR 2615360 A1 FR2615360 A1 FR 2615360A1
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- France
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- degrees centigrade
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- temperature
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- 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
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- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
La présente invention concerne les produits finis de boulangerie et de viennoiserie. Ce procécé consiste à cuire ces produits en deux étapes. Ces deux étapes scnt séparées I une de l'autre
par une période de réfrigération
qui permet de stocker et ensuite de terminer la cuisson de toutes les pates fermentées sur place ou dans un autre lieu. Cette invention permettra de réduire les pertes par excès de fabrication de ces produits qui sont frais et périssables de même que les pertes par manque de ces produits.En outre le matériel, très réduit, que requiert l'application de cette invention, pour le pain et la viennoiserie, permettra de "tester" les nouveaux emplacements de magasins et d'équipements généralement très coûteux, à peu de frais.The present invention relates to finished bakery and pastry products. This process consists of cooking these products in two stages. These two steps are separate from one another.
by a period of refrigeration
which allows you to store and then finish cooking all the fermented pasta on the spot or in another place. This invention will make it possible to reduce the losses by excess of manufacture of these products which are fresh and perishable as well as the losses by lack of these products. In addition the material, very reduced, which requires the application of this invention, for bread and pastries, will allow "testing" the new store locations and generally very expensive equipment, at low cost.
Traditionnellement, les potes pour les pains et viennoiseries, et généralement toutes les pâtes fermentées sont cuites en une seule fois dès lors que la fermentation a joué son rôle.Traditionally, friends for breads and pastries, and generally all fermented doughs are cooked in one go as soon as fermentation has played its role.
Les produits sont à ce moment mis à la disposition de la clientèle.The products are then made available to customers.
On connait également plusieurs facons de conserver la pâte par la surgélation de - 40 centigrades puis de - 20 à - 18 centigrades (moins quarante - moins vingt - à moins dix huit degrés centigrades). Mais il convient, souvent, pour chacune d'elles, d'ajouter des produits émulsi- fiants du type E 472 - 482 etc et d'augmenter les quantités de ferments ainsi que les produits dits "améliorants" et conservateur, par exenple le propianate de calcium.We also know several ways of preserving the dough by freezing - 40 centigrade then - 20 to - 18 centigrade (minus forty - minus twenty - minus eighteen degrees centigrade). However, it is often necessary, for each of them, to add emulsifying products of the type E 472 - 482 etc and to increase the quantities of ferments as well as the so-called "improving" and preservative products, for example propianate calcium.
L'inconvénient de ces deux facons de fabriquer est, pour la première de ne pas connaître à l'avance les quantités précises qui vont être vendues - pour la seconde, de modifier la méthode traditionnelle et de procéder à des opérations couteuses de surgélation et de cons ration. The disadvantage of these two ways of manufacturing is, for the first not to know in advance the precise quantities that will be sold - for the second, to modify the traditional method and to carry out expensive operations of freezing and cons ration.
L'objet de l'invention est de procéder à une étape intermédiaire au cours de la cuisson des produits de boulangerie et de viennoiserie, sans altérer le goût de ces produits préparés traditionnellement, ni le poids, ni la durée de vie de ces produits lorsqu'ils sont finis.The object of the invention is to carry out an intermediate stage during the baking of bakery and pastry products, without altering the taste of these traditionally prepared products, neither the weight nor the shelf life of these products when 'they are finished.
A cet effet, toutes les pâtes de boulangerie et de viennoiserie, qui sont fermentées et prépares traditionnellement, et prêtes à cuire, subissent une cuisson en deux fractions de temps.For this purpose, all bakery and pastry doughs, which are traditionally fermented and prepared, and ready to bake, are baked in two fractions of time.
La premiere pouvant durer jusqu'à quatre vingt dix (90) pour cent du temps requis pour chacun de ces produits, pour effectuer - aussitôt cu après me période de refroidissement à l'air ambiant - une étape de conservation à des températures oscillant de moins dix degrés centigrades (-10 ) à zéro degré centigrade (0 ) selon les articles et cela pendant une période pouvant atteindre une huitaine de jours.La seconde fraction consistant à reprendre ces articles et de terminer la cuisson de suite ou peu de temps après, aux degrés de cuisson convenable, c'est-à-dire dire entre deux cents degrés centigrades (200 ) et deux cent quatre vingt degrés centigrades (280 ) et en ajoutant après enfournement une injection de vapeur d'eau à l'intérieur de la surface de cuisson. The first can last up to ninety (90) percent of the time required for each of these products, to perform - as soon as after cooling down in ambient air - a storage step at temperatures oscillating less ten degrees centigrade (-10) to zero degrees centigrade (0) depending on the items and this for a period of up to a week or so. The second fraction consists of resuming these items and finishing cooking immediately or shortly after, at suitable cooking degrees, that is to say between two hundred degrees centigrade (200) and two hundred eighty degrees centigrade (280) and adding after charging an injection of steam inside the cooking surface.
Les avantages de ce procédé permettrcnt de stocker ces produits et d'en disposer très rapidement pour servir la clientèle. Il offre également l'avantage de pouvoir terminer la cuisson dans un autre lieu que celui d'origine. De plus la perte de produits fabriqués par excès ou la perte de recettes par manque de ces produits pourra être sensiblement réduite.The advantages of this process make it possible to store these products and to dispose of them very quickly to serve customers. It also offers the advantage of being able to finish cooking in a place other than the original one. In addition, the loss of products produced by excess or the loss of revenue due to lack of these products can be significantly reduced.
Ainsi on gagnera à ce que ces produits soient frais et chauds à toute heure en France et à l'étranger.Thus we will gain that these products are fresh and hot at all times in France and abroad.
Exemple : S'il faut vingt minutes (20' ) pour cuire une baguette traditionnelle à deux cent vingt degrés centigrades; on peut cuire une première fois pendant seize minutes environ - stocker en refroidissant cette baguette de moins huit degrés centigrades à zéro degré centigrade (-8 à 0 ) ) selon que l'on désire différer la fin de la cuisson de huit jours (8) à un jour (1). On finira la cuisson pendant environ six minutes (6) en injectant de la vapeur d'eau dans le four.Example: If it takes twenty minutes (20 ') to bake a traditional baguette at two hundred and twenty degrees centigrade; you can cook for the first time for about sixteen minutes - store by cooling this baguette from minus eight degrees centigrade to zero degrees centigrade (-8 to 0)) depending on whether you want to delay the end of cooking by eight days (8) to one day (1). We will finish cooking for about six minutes (6) by injecting steam into the oven.
Il en est de même pour tous les autres articles ou il convient d'adapter à chaque matériel de cuisson et de stockage, ainsi qu'au goût de la clientèle qui réclame cette cuisson plus ou moins longue. It is the same for all the other articles or it is advisable to adapt to each cooking and storage material, as well as to the taste of the customers who demand this more or less long cooking.
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8707189A FR2615360A1 (en) | 1987-05-22 | 1987-05-22 | Method for cooking bakery and Viennese bread products, characterised in that it takes place in two stages separated by a cooling time which allows storage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8707189A FR2615360A1 (en) | 1987-05-22 | 1987-05-22 | Method for cooking bakery and Viennese bread products, characterised in that it takes place in two stages separated by a cooling time which allows storage |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2615360A1 true FR2615360A1 (en) | 1988-11-25 |
Family
ID=9351329
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8707189A Pending FR2615360A1 (en) | 1987-05-22 | 1987-05-22 | Method for cooking bakery and Viennese bread products, characterised in that it takes place in two stages separated by a cooling time which allows storage |
Country Status (1)
Country | Link |
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FR (1) | FR2615360A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2705866A1 (en) * | 1993-06-04 | 1994-12-09 | Biofournil | Novel old-fashioned leavened biological breadmaking process |
WO1999048373A1 (en) * | 1998-03-24 | 1999-09-30 | Winchell's | Production process for dough-based products |
US6098529A (en) * | 1998-02-24 | 2000-08-08 | Brummett; Barry J. | Display case for food items |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2549595A (en) * | 1949-09-29 | 1951-04-17 | Gen Mills Inc | Process of preparing baked food products |
CH286842A (en) * | 1949-12-31 | 1952-11-15 | Wehrli Heinrich | Process for making baked goods. |
DE2246214A1 (en) * | 1972-09-21 | 1974-03-28 | Klein Kg Hans Guenter | High-frequency baking oven - having dough raising, crustless prebaking and deep freeze zones |
FR2546376A1 (en) * | 1983-05-27 | 1984-11-30 | Fima Ste Nouvelle | Method and installation for making frozen precooked dough pieces |
FR2589044A1 (en) * | 1985-10-25 | 1987-04-30 | Armoricaine Patisserie | Precooked and frozen so-called "French" bread and its method of manufacture |
-
1987
- 1987-05-22 FR FR8707189A patent/FR2615360A1/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2549595A (en) * | 1949-09-29 | 1951-04-17 | Gen Mills Inc | Process of preparing baked food products |
CH286842A (en) * | 1949-12-31 | 1952-11-15 | Wehrli Heinrich | Process for making baked goods. |
DE2246214A1 (en) * | 1972-09-21 | 1974-03-28 | Klein Kg Hans Guenter | High-frequency baking oven - having dough raising, crustless prebaking and deep freeze zones |
FR2546376A1 (en) * | 1983-05-27 | 1984-11-30 | Fima Ste Nouvelle | Method and installation for making frozen precooked dough pieces |
FR2589044A1 (en) * | 1985-10-25 | 1987-04-30 | Armoricaine Patisserie | Precooked and frozen so-called "French" bread and its method of manufacture |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2705866A1 (en) * | 1993-06-04 | 1994-12-09 | Biofournil | Novel old-fashioned leavened biological breadmaking process |
US6098529A (en) * | 1998-02-24 | 2000-08-08 | Brummett; Barry J. | Display case for food items |
US6159514A (en) * | 1998-02-24 | 2000-12-12 | Brummett; Barry J. | Production process for dough-based products |
WO1999048373A1 (en) * | 1998-03-24 | 1999-09-30 | Winchell's | Production process for dough-based products |
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