Note: Descriptions are shown in the official language in which they were submitted.
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Both in domestic situation and where large-scale
consumers are concerned, there are difficulties in rolling out
evenly pastries such as cake dough, short pastry, puff pastry
or pizza dough. If a rolling-out machine is not available, it
is practically impossible to obtain a uniform thickness of the
pastry. There is therefore a need for a rolled-out ready-to-use
pastry. So that the pastry can be used immediately, it is also
desirable that it should be possible to keep it as fresh pastry
and do with~ut freezing. For the small consumer, it would also
be particularly convenient if the pastry were made to fit a
round or rectangular cake pan, so that no pastry would be wasted.
Products of this type are not obtainable in the trade. Obviously,
the reason for this is, among other things, that there is no
suitable pack available, because the unstable and large-surface
shape of a rolled-ou-t pastry makes packaging difficult. The
large surface of the pastry also has an adverse effect on its
good keeping quality. Moreover, pastry, when its shape changes,
for example as result of folding, tends to stick together and
become friable, so that it cannot be returned to its original
shape undamaged.
The object of the invention is to develop a ready-
to-use rolled-out pastry which is available in a compact ~orm
and which can be returned to its original shape without damage.
The invention provides ready-to-use rolled-out
pastry or dough, which is rolled up, together with a flexible
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flat-shaped article of wrapping material, to form a cylinder,
characterised in that there is baking paper provided on at least
one side of the pastry or dough and in that the pastry or dough
together with the baking paper is rolled up to form an at least
approximately cylindrical roll. This guarantees that portions
of the pastry which are close to one another do not come in con-
tact with one another and consequently also cannot stick together.
It is also advantageous, for the reasons mentioned above, that
the pastry is not folded, so that it is not damaged in any way.
1~ For use, the pastry can ~imply be unrolled and used in its
original form. The separating film or separating paper not only
protects the
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pastry against sticking together but also gives it ad-
ditiona~ support. If a separating paper is used this wil~
furthermore absorb moisture and thus regulate the moisture
content.
The pastry together with the separating film or
separating paper can be rolled up on itself without the
aid of a carrier. However an increased supPorting effect
can be achieved if the pastry together ~ith the separating
film or separating paper is rolled up onto a cylindrica~
carrier preferably a cardboara cylinder coated with a
plastic approved for direct contact With foodstuffs~ or a
cylinder made of a plastic approved for direct contact with
foodstuffs preferably polyethylene or po~ypropylene. Such
a plastic cylinder is preferably connected firmly to the
separating film or separating paper by means of bonding
or welding (hot-melt). 0f course this embodiment is suit-
ab~e above aLl for pastries of relative~y large dimensions
especially relatively long pastry sheets. It is advan-
tageou~ if the carrier is water-repellent so that it can-
Z0 not absorb any moisture from the pastry an~ thereby be-
come soft.
The pastry can be for example a cake dough puff
pastry short pastry or pizza dough. ~ The following con-
tent of principal components is especiaLly advantageous:
25 Component Wide range Particularly pre-
(% by weight) ferred range for
cake dough or puff
pastry
(% by weight)
,
30 Water 5 to 25 20 to 2'~
Fat (100%~ 15 to 35 26 to 29
F~our 35 to 60 47 to 50
Sa~t 0.5 to Z.5 1 ~o Z
The pastry also appropriate~y contains up to 0.2%
by weight preferably up to 0.06X by weight~ o~ at least
one preserva~ive such as propionic acid and/or sorbic acid
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and/or their salts. It can also contain 0.025 to 0.1% by
weight, preferably approximateLy 0.075% by weight, of an
edible acid, such as citric acid or malic acid, to prevent
the so-called specking (an enzymatic process in which the
husk particles in the flollr are oxidized). A pastry pro-
vided uith these additives can be kept for a specific time
at 4 to 6C uithout freezing, the advantage of this be-
ing that there is no need for defrosting to prevent tne
pastry from breaking, which is necessary for fro~en pas-
tries before they are unrolled.
A paper coated on one si~e or preferably o~n bothsides with a separating substance car, be use~ as the sep-
arating paper. A siLicone approvea for ~irect contact with
foodstuffs is suitabLe as a separating substance. Advan-
tageously, the separating paper is~ a ~aking paper prefer-
ably coated on both sides. The pastry can then be baked
directly on this baking paper.
Coating the separating paper on both sides is ad-
~antageo~s particularly when the separating paper is loca-
ted only on one side of the pastry and on its rear si~e istherefore in contact ~ith the a~jacent pastry layer. This
embodiment comes under consideration above all for elongate
pastry sheets.
The separating film is prefera~ly a polyethylene
film.
When the separating film or sepàrating paper is lo~
cated on both sides of the pastry, this being the case
above all as regards ~ound or square pastry pieces, the
separating film or separating paper advantageo~sly has the
form of a rectangular portion uhich is folded over the
pastry approximately along its center line and which has
a perforation line prefera~ly on or at a short distance
from an~ paral~el to its center line, so that the excess
separating paper can easily be torn off before baking.
When the separating film or separating paper is Lo-
cated only on one side of the pastry, the separating film or
separating paper is appropriately a rectangular portion which
is someuhat longer and slightly wider ~han the paitry, and
the parts of the separating film or separating paper which
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project beyond the pastry at one or both of the lon~itudi-
nal ends are folded back over the end or ends of the pastry,
to make it easier to detach the outermost or innermost
pastry layer when the pastry is unrol~ed. The above-
mentioned parts of the separating film or separating paperwhich project beyond the pastry can be provided ~ith a
transverse perforation line, so that the excess separating
film or excess separating paper can easily be torn off
before baking. As stated above, this embodiment is par-
ticularly suitable for relatively long pastry sheets~ Forpastry sheets of this type intended for large-scale con-
sumers, it is particularly advantageous to use a poly~
ethylene film, since this can be processed more easily, and
where large-scale consumers are concerned it is not cus-
tomary to use baking papers~
To prevent the pastry from arying out, the roll com-
posed of the pastry and separating film or separating paper
is aavantageously packaged so as to be air-tight and im-
permeable to water vapor in a wrapping preferably consist-
ing of plastic film, esPecially transparent film. If ap-
propriate, the air inside this wrapping is replaced by an
inert gas, such as nitrogen and/or carbon dioxide~ However~
it is preferably a vacuum pack. One or more rolls package~
in this way can be packaged on a base or a common base or
tn a stackable container~of rectangular cross-section. The
container preferably consists of cardboard.
The roll composed of pastry and separating film
or separating paper can, however, also be packaged without
a wrapping in a stackable container preferably consisting
of cardboard. The cross-section of such a container pre-
ferably has the form of an equilateral triangle or a rec~-
tangle. A container of triangular cross-section is par~
ticu~arly s~itable for space-saving stacking. The container
can be packaged so as to be air-tight ana impermea~le to
water vapor in a wrapping made of p~astic film, preferably
transparent film. In this case again, if appropriate the
air inside the wrapping is replaced by an inert gas, such
as nitrogen and/or carbon dioxide.
The pastry can take the form of a circular or square
piece or a rectangular piece or sheet.
When the pastry is a circular piece, it can have a
diameter of 20 to 45 cm, preferab~y approximate~y 33 cm,
so that it fits on conventional round baking sheets. When
the pastry is a square piece, i~ can have an edge of 20 to
40 cm~ preferably approximately 33 cm. Circular and
square dough pieces of this type are coverea pre~erably on
both sides with a rectangular baking-paper portion ~hich
is preferably coated on both sides and which is folded
1û approximately along its center Line. The baking-paper
portion preferably has a perforation line on or at a dis-
tance from and parallel to its center line. ~onsequently~
the excess baking paper can easily be torn off and usèa
for other purposes, while the pastry can be placed
15 airectly on the baking sheet together with the remaining
baking paper and baked. The above-defined circular or
square pastry pieces can be rolled up on themselves, to-
gether with the baking-paper portion, without the aid of a
carrier or can be rolled up onto a cylindrical carrier.
Such a roll is preferably contained in a stackable con-
tainer made of cardboard; the cross-section of the con-
tainer appropriately has the form of an equilater3l tri-
angle~ The container is preferably open on the end face
ana consists of a longitudinally folded blank, the free
25 longitudinal e~ges of which rest loosely against one anotheru
Such a container is preferably packaged so as to be air-
tight and impermeable to water vapor in a wrapping
consisting of plastic film, preferably transparent film.
If appropriate, ~he air in the wrapping is again replaced
3û by an inert gas, such as nitrogen an~/or carbon dioxide.
The pastry can also take the form of a rectangula~
piece with a width of approximately ?5 cm and a length of
approximately 4Z cm. In this case, the separating paper
which is suitable is especially a rectangular baking-paper
portion which is preferably coa~ed on both sides and WhiCh
is longer and sllghtly wider than the pastry piece. Appro-
pria~ely, the parts of the baking paper WhiCh project be-
yond the pas~ry at one Or both of the longitudinal enas
are folde~ back over the end or ends of the pastry piece.
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-- 6One or both o.f these parts can have a transverse perfor-
ation line, so that the excess baking paper can easily be
torn off. Such a pastry piece, preferably toge~her with
the baking~paper portion, is rolled up on itseLf without
the aid of a carrier or also rolled uP onto a cylindrical
carrier. This roll is preferably packagea so as to be air-
tight and impermeable to water vapor in a wrapping consist-
ing of plastic film, preferably transparent filn. If ap-
propriate, the air in the wrapping is replaced by an inert
gas, such as nitrogen and/or carbon dioxide. Two pastry
pieces as define~ above can be placed next to one anotner
on a conventional rectangular clomestic ~aking sheet and
baked after being pressed on gently~ For this reason, it
is expedient to arrange two such rolls packaged in trans-
parent film next to one another in a container of rectan-
gular cross-section, which preferably consists of card-
board.
The pastry can also take ~he form of a rectangular
sheet with a width of 20 to 40 cm, preferably approximately
30 cm, and a length of SO to 15~ cm, preferably 100 to
1ZO cm. Pastry sheets of this type can be used above all
in the domestic situation. A suitable portion rJf the pastry
sheet can be cut off and cut into the desired shape, while
the rest of tne pastry can be stored further in the re-
frigerator at 4 to 6C. A pastry sheet having the abovedimensions can be arranged on a rectangular portion of -
polyethylene film or a rectangular baking-paper portion
~hich is prefera~ly coated on ~oth sides and which is longer
and slightly wider than the pastry sheet. The parts of the
portion of polyethylene film or of baking paper w~ich pro-
ject beyond the pastry sheet at one or both of the longi-
tudinal ends are preferably folded back over the end or
ends of the pastry sheet. The pastry sheet, together with
the polyethylene film or the baking paper, is rolled u~
into a roll, if appropriate using a cylindrical carrierO
The carrier is preferably a cardboard cylinaer coate~ with
a plastic approved for direct contact ~itn fooas~uffs or
a cylin~er made of a plastic approved for direct contact
with foodstuffs, preferably polyethy~ene or polypropylene.
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The roll is appropriately packaged so as to be air-tight and
impermeable to water vapor, pre~erably vacuum-packaged, in
a wrapping consisting of plastic film, preferably trans-
parent film. However, the air inside the wrapping can also
be replaced by an inert gas, such as nitrogen and/or car~on
aioxide~
A rectangular pastry sheet having a width of 30 to
lQ0 cm, pre~erably approximately 40 cm~ and a length of
100 to 600 cm, preferably approximately 430 cm~ is suitable
for use by large-scale consumers, such as restau~ants,
cafes, canteens, butcner~s shops, caterers, etc. Such a
pastry sheet is appropriately arranged on a rectangular
sheet of polyethylene film which is longer and slight~y
wider than the pastry sheet~ The parts of the sheet ot
polyethylene film which project beyond the pastry sheet at
one or both of the longituaina~ enas are prefera~ly foLded
back over the end or ends of the pastry sheee. The pastry
sheet located on the sheet of Polyethylene film is appro-
priately rolled up onto a cylindrical carrier, preferably
a cardboard cylinder coated with a plastic approved for
direct contact with foodstuffs or a cylinaer ma~e of a
plastic approved for direct contact with fooclstuffs~ pre-
ferably polyethylene or polypropylene~ The carrier is
advantageously longer than tne width of the pastry sheet
to make it easier to hanale ~he roll. The roll is appro-
priately packaged so as to be air-tight and impermeable to
wa~er vapor, preferably vacuum-packaged in a wrapping con-
sisting of plastic film, pre~erably transparent film. ~low-
ever, the air in the wrapping can also be repl3ced by an
inert gas, such as nitrogen and~or carbon dioxide.
~ everal exemplary embodi~ents of the invention are
described below with reference to a simplified arawing.
In the drawing: ~
Figure 1 shows, in a perspective representation, a
ready-to-use rol~ed-out pastry designed accorain~ ~o the
invention;
Figure Z shows a secona embodiment o~ the pastry
according to the invention in a perspective representation;
Figure 3 shows a preliminary stage of the pastry
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according to the invention in a perspective representation;
Figure 4 shows a~plan view of a secona pre~liminary
stage of the pastry according to the invention;
Figure S shows a further embodiment of the pastry
according to ehe invention in a perspective representation;
Figure 6 shows a plan view of a blank for the con~
tainer illustrated in Figure 5 and intended for the pastry
according to the invention;
Figure 7 shows a plan ~iew of a third preliminary
stage of the pastry accordin~ to the invention;
Figure 8 shows a section through a fourth prelimi-
nary stage of the pastry according to the invention.
~ n Figure 1, the rolled-out pastry 2 in rectangular
form, together with a film or a paper 1 likewise of rect-
angular form and of approximately the same size, is rolled upinto a cylindrical roll 3~ The film or paper 1 is thereby
arranged between the rolled layers 4 of the pastry 2 and on
the outside of the roll 3. The film or paper 1 prevents
the layers 4 from touching one another and thereby stick-
ing to one another. The parts 5 of the film or paper 1
which project ~eyond the pastry 2 are folded back oyer the
pastry 2 to make it easier to unroll the roll 3. At the
same time, the film or paper 1 supports the pastry Z, so
that it can be transported more easily.
In a second exemplary embodiment of the roll 3 ac-
cording to Figure 2, a ~ilm or paper 6 is located on both
sides of the pastry 2. Figure 3 i~lustrates how the rolled-
out pastry 2 in the form of a circular piece is first pack-
aged so that its two wide sides are covered by the film
or paper 6. In this operation, a film or paper portion 10
approximately twice as long as the square piece or rectan-
gular piece or sheet of pastry 2 or as the aiameter of a
circular piece of pastry 2 is folded round the pastry 2.
It is expeaient, here, first to lay the pastry 2 onto one
half of the portion 10 and then fold the other half onto
the pastry 2. The fold extending approximately along the
center line 7 of the portion 10 is also shown in Figure 2,
but in contrast to Figure 3 this shows a rolled-out pastry
2 in rectangular form. In the emboaiment illustrate~ ln
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Figure 2, the fold is located at the inner end of the roll
3. It is, of course, also possible to roll up the roll 3
so that the fold is located at the outer end of the latter.
It is recommended to select the length and width of
the film or paper 1 or 6 somewhat larger than the dimen-
sions of the pastry 2, so that the film or paper 1 or 6
projects slightly, as illustrated by way o~ example at 8
in Figure 2.
The stability of the pastry according to the inven-
tion can be improved if the pastry 2, together with the
film or paper 1 or 6, is rolled up onto a cylindrical car;
r;er which can be formed, for example, by a cardboard
cylinder 9 represented by dot-and-dash lines in Figure Z
merely as an indication. The roll 3 is thereby supported
~5 from inside. When a cylindrical carr;er i used, it is
recommended to fold a sufficiently lon~ part 5 of the film
or paper 1 back over the pastry 2 or wind a portion of the
film or paper 1 without pastry onto the carrier, so that
the pastry 2 does not come ;n contact ~ith the carrier 9.
Figure 4 shows the baking-paper port;on 10 illustra-
ted in Figure 3, together with the circular pastry piece
2 laid on one half of the portion 100 A perforation line
11 located on or at a distance from and parallel to the
center line 7 of the portion 10 makes it possible to tear
off the excess paper before baking and use ;t for another
purpose. The folded-back parts 5 of a baking paper 1
which are shown in Figure 1 can likewise ha~e a perforation
line extend;ng on or at a distance from and parallel to
the fold, to ~ake it easier to remove the excess paper.
As indicated in Figure 5~ the rolls 3 can be pack-
aged in a wrapping 14. This wrapping 14 appropriately con-
sists of transparent film and is air-tight and impermeable
to ~ater vapor. Especially rolls 3 consisting of long
pastry sheets for use in the domestic situat;on or by large-
scale consumers are preferably vacuum-packaged in such a
wrapping 14, to prevent the pastry 2 from drying out. How-
ever, the air inside the wrapping 14 can also be replaced
by an inert gas, such as nitroge^n and/or carbon dioxide.
Particularly rolls 3 containing circular or square
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pieces o~ pastry 2 of relat;vely small dimensions can be
packaged, without the use of a wrapping 14, in cartons 12
of rectangular cross-section. A carton 12, the cross-
section of which has the form of an equilateral triangle,
is illustrated ;n Figure 5. It has walls 13 and is open
on the end face. Figure 5 shows the roll 3 pulled out of
the carton 12 to some extent. Such a carton 12 containing
a roll 3 without a wrapping 14 is appropriately packaged
so as to be air-tight and impermeable to water vapor in a
wrapping 16 consisting of transparent film, so that the
roll 3 cannot s!ip out of the carton 12, the pastry 2 cari-
not dry out and the labeling of the carton t2, for example
in three languages, is easily legiblel It is also possible,
of course, to use cartons of square or rectangular cross-
section, to package rolls 3 arranged ;n a ~rapp;ng 14, andin particular several rolls 3 can be packaged in cartons
of rectangular cross-section.
In a simple embodiment of a carton 12, it is formed
from plane longitudinally folded portions 20 made, for
example, of cardboard, as illustrated in Figure 6. In such
an embodiment, the ~ree longitudinal edges 15 of the por-
tions 20 rest loosely against one another~ The carton 12
requires its stability because of thè use of a wrapping 16
which surrounds it and which is indicated by dot-and-dash
lines in Figure 5. Particularly when a wrapping 14 is re-
ceived in a tubular carton 12, it is recommended to close,
for example sealr the ~rapping 16 on all sides, to give an
indication that this pack has been opened. Howeverr the
roll 3 can also be introduced into the carton 12 without
a wrapping 14, arld the carton 12 together with the roll 3
can be packaged so as to be air-tight and impermeable to
water vapor in the wrapping 16 made o~ plastic film~ prefer-
ably transparent film. It is likewise possible~ however,
to replace the air inside the ~rapping 1~ with an inert
gas, such as nitrogen and/or carbon dioxide.
For a carton 12 received in a wrapping 16r it is
advantageous if its corners 17 are beveled or rounded~
This prevents the corners 17 from cutt;ng into the wrapping
16, especially when the carton 12 ;s pushed ;nto the wrapp;ng
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16. When a carton 12 designed in this way comes up against
- resistance when shifted in the wrapping 16, the edges ~8
locatea on the end faces bend in about lines 19 shown as
an indication, thus guaranteeing that it is introduced
without disturbance.
Figure 6 illustrates a possibility of aesigning a
blank 21 for a carton 1Z so that rounded corners 17 are ob-
tained. For this purpose, the corners 22 of the blank Z1
are rounded, and notches 24 having preferably concave
1û contours and proaucing rounaea corners 17 are provided in
the region of the folding lines 23.
Figure 7 shows ~iagrammatica~y how the rollea out
past-ry 2 in the form of a rectangular piece or an elongate
rectangu~ar sheet is laid on a corresponding film or paper
portion 25. The portion 25 has perforation lines 26 at a
distance from and para~lel to the longitudinal ends of the
pastry 2, so that the parts 5 of the portion 25 which pro-
ject beyond the pastry can easily ~e torn off, after the
roll 3 formed from the combination of Che pastry 2 and
portion 25 has been unrollea again.
9efore the combination of the pastry 2 ana portion
25 is roLled up into the roll 3, the parts 5 of the por-
tion 25 which project beyond the pastr~y Z are folded back
over the longitudinal enas of the pastry 2 along the per-
foration lines 26. As mentioned above, this makes it
- easier to unroll the roll 3~ Figure 8 shows diagrammati-
cally a section taken in the longitudinal airertion through
the structure obtainea when the parts S are folaed back
over the pastry 2.
The pastry according to the invention has the follow-
ing advantages: it is fresh, is ready to use 1mmeaiately,
aoes not stick together, aoes not need to be rolled out,
is not folded, so that it cannnot tear open at the folds,
and is packaged in a space-saving ~ay. If a baking paper
is used as the separating paper, the excess parts of the
paper can easi~y be removea and the pastry ~akea on the
paper, thus making it easier to clean the baking sheet.
When the pastry takes the form of a rouna plece,
this can be cut, for example, into elght segments ~nich
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can be coiled up into cone-shaped articles (corne~s, crois-
sants). Ho~ever, if the pastry takes the form of a rec-
tangular sheet, a suitable portion of the roll can be cut
off and cut into the ~esired snape, while the rest of the
roll can be store~ further in the refrigerator at 4 to 6C.
For exampLe, the pastry can be cut into strips or other
portions to ~rap sausages, e~c.
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