Abrégé

The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted by the invention. The aim of the invention is firstly to provide bakery products, in particular breads, having a shape and dimensions suitable for baking in a toaster, and secondly to provide an industrial process for producing these products. These bakery products are pre-baked breads in the form of pieces having dimensions (x', y', z') with reference to a three-dimensional reference frame of orthogonal axes (Χ', Y', Z'), these pieces being obtained from pieces of dough (1) having dimensions (x, y, z) with reference to a three-dimensional reference frame of orthogonal axes (X, Y, Z), said bakery products being characterized in that they have recessed marks distributed uniformly over the entire top surface of the product where x' ≥ 0,8·(x); y' ≥ 0,8·(y); x', y' being respectively the greatest dimensions of the breads along the axes X' and Y'; x, y being respectively the greatest dimensions of the pieces of dough (1) along the axes X and Y; the difference (D in %) between the maximum mean height (z'max moy) and the minimum mean height (z'min moy) of the top surface of the breads: D = [(z'max moy - z'min moy) / z'max moy]·100 is less than or equal to 30. The invention also relates to marked pieces of dough which result in the breads after baking. The process according to the invention consists essentially in providing at least the top surface of the pieces of dough with recessed marks, the depth (p) of at least some of the recessed marks corresponding to at least 80% of the thickness (z) of the piece of dough in question, (z) and (p) being measured along the same axis.

Classes IPC  ?

• A21D 8/02 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson
• A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
• A21D 10/02 - Pâtes du type "prêt à cuire", p. ex. pâtes emballées
• A21D 6/00 - Autres traitements de la farine ou de la pâte avant cuisson, p. ex. refroidissement, irradiation ou chauffage

Abrégé

Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals; J. optionally one or more additives; (2) shaping the dough; (3) fermenting the dough; (4) at least partially baking the dough; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. Also disclosed is a bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and a device for implementing the method.

Classes IPC  ?

• A21D 15/06 - Amélioration de produits finis de boulangerie par irradiation

Abrégé

A method of producing bakery products, more particularly sandwich loaves or the like. The method consists essentially in preparing a dough, optionally, in fermenting said dough, in placing the dough in a mold, in performing at least one step of baking the dough present in the mold by means of microwaves, optionally, in performing another step of baking by other baking means, in detaching the resulting baked product from the walls of the mold, optionally, in cooling the baked product and/or the mold, and in demolding the baked product. The method is an effective, high-performance method of producing breadmaking products, notably crustless batch breads, by microwave baking, which is reliable, simple, inexpensive and give satisfaction in terms of industrial production and organoleptic quality.

Classes IPC  ?

• A21D 8/06 - Procédés de cuisson
• A21B 3/13 - Bacs de cuissonMoules de cuisson
• A21B 3/18 - Enlèvement des produits cuits des bacs

Abrégé

The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) preparing a dough by mixing the following particular ingredients: A. flour; B. water; C. optionally added fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent, preferably maltitol; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals preferably derived from milk; J. optionally one or more additives; (2) shaping said dough, preferably using a mould; (3) fermenting the dough thus prepared; (4) at least partially baking the dough thus shaped; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. The invention also relates to an industrial bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and to a device for implementing said method.

Classes IPC  ?

• A21D 2/14 - Composés organiques oxygénés
• A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
• A21D 15/06 - Amélioration de produits finis de boulangerie par irradiation

Abrégé

The present invention relates to a method of producing bakery products, more particularly sandwich loaves or the like. It consists essentially in preparing a dough, optionally, in fermenting said dough, in disposing the dough in a mould which is made from a heat-resistant plastic polymer, preferably a high-temperature polyester based on poly(cyclohexylene-dimethylene terephthalate), and which is provided with means for evacuating the steam produced during and after baking, in performing at least one step of baking of the dough present in the mould by means of microwaves, optionally, in performing another step of baking by other means of baking, in detaching the resulting baked product from the walls of the mould, optionally, in cooling the baked product and/or the mould, and in demoulding the baked product.

Classes IPC  ?

• A21B 2/00 - Appareils de cuisson utilisant le chauffage à haute fréquence ou à infrarouge
• A21B 3/13 - Bacs de cuissonMoules de cuisson
• A21D 8/06 - Procédés de cuisson

Abrégé

The present invention relates to a method of producing bakery products, more particularly sandwich loaves or the like. It consists essentially in preparing a dough, optionally, in fermenting said dough, in disposing the dough in a mould which is made from a heat-resistant plastic polymer, preferably a high-temperature polyester based on poly(cyclohexylene-dimethylene terephthalate), and which is provided with means for evacuating the steam produced during and after baking, in performing at least one step of baking of the dough present in the mould by means of microwaves, optionally, in performing another step of baking by other means of baking, in detaching the resulting baked product from the walls of the mould, optionally, in cooling the baked product and/or the mould, and in demoulding the baked product.

Classes IPC  ?

• A21D 8/06 - Procédés de cuisson
• A21B 2/00 - Appareils de cuisson utilisant le chauffage à haute fréquence ou à infrarouge
• A21B 3/13 - Bacs de cuissonMoules de cuisson

Produits et services

Viande, poisson, volaille et gibier; extraits de viande; fruits et légumes conservés, séchés et cuits; gelées de viande, de poisson, de légumes et de fruits; confitures, compotes; oeufs, lait et produits laitiers; huiles et graisses comestibles; conserves de viande, de poisson, de légumes et de fruits; pickles. Farines et préparations faites de céréales, pain, pains de mie, pains grillés, biscottes, sandwiches, produits de viennoiserie et pâtisserie, biscuits, petits-pains, pain d'épice, petits-fours, gâteaux, tartes; levure, poudre pour faire lever; pâte pour gâteaux, sauces à salade. Services de restauration (alimentation); cafétérias, cafés-restaurants; restaurants libre-service, restaurants à service rapide et permanent; services de traiteurs.

Produits et services

Produits de régime, à usage médical. Viande, poisson, volaille et gibier; extraits de viande; fruits et légumes conservés, séchés et cuits; gelées, confitures; oeufs, lait et autres produits laitiers; huiles et graisses comestibles; conserves de viande, poisson, volaille et gibier; pickles. Café, thé, cacao, sucre, riz, tapioca, sagou, succédanés du café; farines et préparations faites de céréales, pain, biscuits, gâteaux, pâtisserie et confiserie, glaces comestibles; miel, sirop de mélasse; levure, poudre pour faire lever; sel, moutarde; poivre, vinaigre, sauces; épices; glace. Produits agricoles, horticoles, forestiers et graines, non compris dans d'autres classes; animaux vivants; fruits et légumes frais, semences, plantes vivantes et fleurs naturelles; substances alimentaires pour les animaux, malt. Bière, ale et porter; eaux minérales et gazeuses et autres boissons non alcooliques; sirops et autres préparations pour faire des boissons. Vins, spiritueux et liqueurs.

Produits et services

Café, thé, cacao, sucre, riz, tapioca, sagou, succédanés du café; farines et préparations faites de céréales, pain, biscuits, gâteaux, pâtisserie et confiserie, glaces comestibles; miel, sirop de mélasse; levure, poudre pour faire lever; sel, moutarde; poivre, vinaigre, sauces; épices; glace.