The object of the invention is to provide a new technology for industrial production of folded or rolled cakes (1) in which the decoration is applied prior to baking. To this end, the invention relates to an industrial method for making a cake (1), at least the outer surface (3g) with the largest surface area of which is decorated by printing prior to baking and is produced by folding or rolling at least one strip (10) of baked dough comprising two surfaces, outer (3) and inner (4) surfaces respectively, defined by two longitudinal edges (5.1, 5.2) and two transverse edges (6), at least a portion of said outer surface (3) of the strip (10) constituting the outer surface (3g) of the cake (1) with the largest surface area, comprising the following steps: 1/preparing a raw cake dough (10') with a viscosity of 15,000 mPas and a density of 0.7; 2/depositing said raw dough (10') on a moving conveyor (B); 3/applying a food printing ink; 4/continuous printing by projecting droplets of ink on to the outer surface (3) of the layer (10') of dough; 5/sprinkling on the print; 6/baking to produce a strip (10) of baked printed dough; 7/turning the strip (10); 8/cutting longitudinally into sub-strips (100); 9/soaking the strip (10) with a syrup; 10/depositing a filling (90) on the internal surface (4) of the strip; 11/continuous folding or rolling in a longitudinal direction; 12/cutting transversally into portions, each portion constituting one cake (1); 13/packaging. The invention also relates to a device for implementing said method and a folding/rolling station that is part of said device.
A21D 13/14 - Produits à plusieurs couches obtenus à partir de plusieurs pâtes, p. ex. de composition, de couleurs ou de structures différentes garnis
A21D 13/22 - Produits partiellement ou complètement enrobés enrobés avant cuisson
A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
A23P 20/25 - Remplissage ou fourrage de produits alimentaires enrobés, p. ex. combiné avec l’enrobage ou la formation de creux
2.
METHOD AND FACILITY FOR MANUFACTURING A PASTRY OR BAKERY PRODUCT AND PASTRY OR BAKERY PRODUCT OBTAINED ACCORDING TO THIS METHOD
The invention relates to a method for manufacturing a heterogeneous pastry or bakery product consisting locally of various edible materials (A, B, C, etc.) providing parts with different flavours and/or different shades and forming at least one pictorial pattern extending longitudinally in the product, which pictorial pattern is reflected on a transverse face of the product once sliced. The product is formed by the deposition and superposition, in a mould (10), of several successive layers (C1, C2, C3, etc.), each consisting of at least one of the edible materials (A, B, C, etc.). According to the invention, each successive layer (C1, C2, C3, etc.) is formed by a juxtaposition of several longitudinal strands (100, 100a, 100b, 100c, etc.) arranged side by side, each longitudinal strand (100, 100a, 100b, 100c, etc.) being made from a given edible material from a predetermined set of edible materials (A, B, C, etc.) selected to form the pictorial pattern. The invention also relates to a facility for implementing the method comprising at least one preparation station (P1) and a moulding station (P2) fed by the at least one preparation station (P1), as well as to pastry or bakery products obtained by the method.
The present invention relates to a lipid composition that can be used in food products, which contains neither hydrogenated or partially hydrogenated fat nor palm oil. This lipid composition is an oil-in-water emulsion, and is characterized in that: the palm oil content thereof is less than or equal to, as % by weight relative to the total weight of the composition and in increasing order of preference: 99; 90; 80; 60; 40; 20; 10; 5; 3; 2; 1; 0.1; 0.01; 0.001; the saturated fatty acid content thereof is less than or equal to, as % by weight relative to the total weight of the composition and in increasing order of preference: 30; 25; 20; 15; 12; 10; the Brookfield viscosity thereof at 20°C is greater than or equal to 50 000 mPa.s and, preferably, less than or equal to 120 000 mPa.s; it comprises at least one oil other than palm oil, water, at least one emulsifier based on lecithin, preferably based on egg yolk, and at least one thickener preferably based on starch, and even more preferentially based on native starch. The production process, the use as emulsified fat as palm oil substitute in food products, such as moist bakery products, and these products per se are included in the invention.
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
A23D 7/02 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par leur production ou leur traitement
A21D 13/08 - Pâtisseries, p.ex. gâteaux, biscuits, feuilletés (glaçage ou givrage ou mélanges pour les réaliser A23G 3/00)
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Viande, poisson, volaille et gibier; extraits de viande,
fruits et légumes conservés, séchés et cuits; gelées,
confitures, compotes, oeufs, lait et produits laitiers;
huiles et graisses comestibles. Café, thé, cacao, sucre, riz, tapioca, sagou, succédanés du
café; farines et préparations faites de céréales, pain,
pâtisserie et confiserie, glaces comestibles; miel, sirop de
mélasse; levure, poudre pour faire lever; sel, moutarde;
vinaigre, sauces (condiments); épices; glace à rafraîchir.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Viande, poisson, volaille et gibier; extraits de viande,
fruits et légumes conservés, séchés et cuits; gelées,
confitures, compotes, oeufs, lait et produits laitiers;
huiles et graisses comestibles. Café, thé, cacao, sucre, riz, tapioca, sagou, succédanés du
café; farines et préparations faites de céréales, pain,
pâtisserie et confiserie, glaces comestibles; miel, sirop de
mélasse; levure, poudre pour faire lever; sel, moutarde;
vinaigre, sauces (condiments); épices; glace à rafraîchir.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Viande, poisson, volaille et gibier; extraits de viande,
fruits et légumes conservés, séchés et cuits; gelées,
confitures, compotes, oeufs, lait et produits laitiers;
huiles et graisses comestibles. Café, thé, cacao, sucre, riz, tapioca, sagou, succédanés du
café; farines et préparations faites de céréales, pain,
pâtisserie et confiserie, glaces comestibles; miel, sirop de
mélasse; levure, poudre pour faire lever; sel, moutarde;
vinaigre, sauces (condiments); épices; glace à rafraîchir.
