Note: Descriptions are shown in the official language in which they were submitted.
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Baked Goods and Process of l~m~fachlring Same
Description
The invention relates to Baked Goods co~ inil~g sugar, flour and/or other
starch components, egg powder and fat components initially being based on a
watery sugar solution, as well as to a process of producing said goods. In
particular, the invention relates to a process of producing so-called "Viennese
Mass" on a large-scale industrial basis.
In common practice, "Viennese Mass" is industrially produced in a process
where, initially, sugar is dissolved in water and the watery sugar solution thusobtained is used to dissolve also the protein-cont~ining ingredients i.e. egg
powders in particular. The mass thus obtained is then mixed with the fat or
the shortening as well as with the flour. This process requires relatively long
mixing periods of some S minlltes at te,ll~,dtu,es between 30 and 35C in
order to get the sugar dissolved in the water. Then the ~flmixhlre of protein
carriers such as egg powders requires another stirring period of some 10
minutes whereupon the additional ingredients like fats, wheat flour, Lactovit*
etc. are aflmixed to the mass and the whole dough is knea~d again for
another 10 to 15 mimltes. This way a total stirring time of at least 25 minutes
is required.
One disadvantage of this process is seen in the fact that flour and other starchcomponents will absorb quite an amount of water when being admixed to the
mass and thus make it difficult for the reslllting dough to be knPaded
thoroughly. In more recent time the physiological nutritional aspects have
* Tra(lem~rk
q~
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made it desirable to enrich baked goods with ingredients such as wheat bran.
Wheat bran, however, is especially inclined to absorb any present water in
large qu~ntiti~s only to release it rather slowly in the subsequent baking
process.
S Wheat bran furthermore contains lipolytic enzymes which normally precludes
such brand from being used in connection with fat-cont~ining baked goods
such as "Viennese Mass". It is n~ces~ry, therefore, to elimin~te to a vast
degree the water adsorption of the wheat bran in order to elimin~te also the
bran's lipolytic activity.
It is the object of the present invention to make available baked goods
produced by means of a process requiring signifi~ntly less stirring/knPading
periods than the ones encountered heretofore; it is furthermore intended with
said process to permit the use of starch components such as wheat bran with
the mass without having said bran taking up too much water i.e. moisture in
the process; the sequence of the production steps required for the production
of the baked goods is also designed to elimin~te to a vast degree the lipolytic
activity of said bran. Furthermore it is intended to make available baked
goods offering a shelf life over extended periods of time without the need of
any preservatives being added.
The objectives described above are att~inlod, according to the invention, by
means of the Baked Goods previously mentioned which are produced in the
following sequence of production steps:
(a) P~ lion of a solution of H20, sugar and kitchen salt in a mode
already being known as such;
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(b) Dry premixing of flour and/or other starch components, egg powder,
leaven and aromates, and
(c) Addition of the premix described under (b) above to the solution
obtained as described under (a) above while, at the same time, adding
the fat components under constant stirring until a homogeneous dough
mass is obtained, and
(d) Baking the dough at lclllpelalulcs between 150C and 220C until it is
done, showing a residual moisture content between 18% and 22%.
According to the invention the step (a) of producing the Baked Goods involves
a stirring of 5 minutes in order to dissolve, in a mode already known as such,
the sugar and common salt in the amount of water needed for the dough,
which is done plcrellcdly at a lelllpel~lurc of 40C.
In contrast to the production steps used heretofore the invention specifies the
dry premixture of the flour and/or the other starch components, the egg
powder, the leaven and the aromatic sub~ ces. Production step (c) requires
this dry premix to be admixed to the solution obtained under production step
(a) while, at the same time, stirring the fat components into the mixture. Saidstirring is continued until a homogeneous dough is obtained. This stirring, as
a rule, will require periods of 10 to 15 minlltçs at a plcfellcd temperature
between 30 to 35C.
The homogeneous dough thus obtained is then deposed on a baking plate and,
in production step (d), baked to finish at tempel~lulcs between 150C and
220C until a residual hllmillity content of 18 to 22% - ~Jlcfelledly 18% to
20%. It is recommended to carry out this baking process by means of having
the dough pass through at least one and up to four dirrclclll temperature
~ ~ ,
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zones.
According to the invention it is ~lcrcllcd to substitute part of the contents offlour by starch components. The components especially suited for this process
are wheat bran, prcr~llcdly toasted wheat bran, and rye malt powder. Said
share of wheat brand and/or rye malt powder may go up to 100%; the
plefellcd range is between 30% and 80% and especially plcrellcd is a share
of 50%.
The additional components ~-1mix~d in production step (b) include auxiliary
materials and aromatic substances, e.g. Colco*, Nutex*, Lactovit and
leavening agents.
The fat components to be admixed may consist of shortenings commonly used
in baking and of butter. Especially suitable are liquid fats i.e. peanut oil in
particular.
The egg powder especially suitable is whole egg powder which may be
enriched by a share of egg yolk powder if desired.
The fini~h~ baked product contains a residual moisture between 18% and
22%; p~ererlcd is a range between 18% and 20% and especially prcrellcd a
content of 19%. It shows a water activity of 0.5 to 0.8 and yet possesses an
exten(llq~l shelf life from 50 up to 90 days without any plcsel~ativcs having
been added.
The example set forth hereunder is meant to describe the invention without the
latter being limited to such description.
* Tr~e~n~rk
~'
5 1 333674
Example of Practical Execution
Production step (a):
The weight-defined shares of sugar, water and salt are introduced into the
dissolving vessel. Said vessel is double-walled, heatable by means of 801-
type water and fitted with a stirring a~pa,alus. All elements of this equipment
consist of stainless V2A-type steel. The ingredients mentioned before are
heated under stirring to a le~ ule of up to 40C until sugar and salt have
been completely dissolved.
Such solution may also be prepared in advance as stock for subsequent
mixing.
The quantity of this solution prescribed by the recipe is then pumped into the
actual mixing vessel. This mixing vessel is also double-walled, heatable with
801-type water, fitted with a pla~ y paddle mixer and made entirely from
stainless steel including all input and output pipes. The planetary paddle
mixer may be set at two different speeds, i.e. a) 35/87.5 RPM and b) 70/175
RPM, Ik~pe-;lively.
Production step (b):
The powdered dry ingredients such as flour, egg yolk powder, whole egg
powder, toasted wheat bran (Cruschello* medio), Lactovit, rye malt powder,
baking powder, ammonium carbonate and vanillin are premixed without any
liquids.
* Tr~(1Pm~rk
.~
- 6 - l 3 3 3 6 7 4
Production step (c):
The dry premix obtained in production step (b) is then stirred into the solutionprepared in production step (a). Tmm~Ai~tely after the dry components are
added there will also be the aAmixt~lre of the weight-defined portions of
Colco, Nutex and orange essence; the entire dough is continued to be kn~aAeA.
by means of the planetary paddle mixer until a smooth and lump-free mixture
is obtained. At the same time the fat components i.e. plcfcllcdly peanut oil
are admixed. The stirring period of this production step takes about 10 to 15
lllillU~S.
The illlellsily of the stirring is set at a suitable speed to avoid the forming of
lumps. The temperature of the mixed dough thus obtained will be about 32C
+/- 2C. Said lelll~eldlulc is the ~cc-lml-l~teA result of the lcllll)el~lulc of the
solution prepared at production step (a) and of the temperature of the
ingredients admixed at production step (c). Depending on the temperature of
these ingredients the final telllpel~lulc of the dough is determined by means ofthe solution telllpel~lu~c from step (a). Minor adjustments may be achieved
with the help of the indirect heating system of the mixing vessel.
Production step (d):
The dough thus obtained has a specific gravity between 0.95 and 1.10 and is
subsequently pumped into the buffer vessel in front of the baking oven. This
buffer vessel is of iAenti(~l design as the mixing vessel but is fitted with a
slower mixing paddle which keeps the dough in motion. Here again the
temperature is kept at 32C.
. -, ....
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From the buffer vessel the dough is pumped into the baking trough as needed.
The input pipe is provided with a sieve to remove any lumps or foreign
matter. The end piece of the input pipe is moving col~Lalllly from the left to
the right of the baking trough providing an even distribution of the dough over
the entire width of it and thus elimin~ting the forming of excess dough on the
outer flanks of the trough. The thickness of the layer of the dough thus
applied is about 2 mm and may be preset m~nll~lly by means of a finely
adjustable Qlrimming system. Said thir~nPss is determined in accol-lance with
the desired thickness of the finished product.
The dough thus applied to the steel conveyor is then run through the baking
oven the interior of which has been subdivided into two zones of lelllpe.dlule
which may be preset separately. The heating of the baking oven follows the
well-known hot air circ~ ting system. On principle it is possible to subdivide
the baking oven into up to four different baking zones; the individual
lellll)eldlules and number of zones depend on the passage speed of the dough.
The interior telllp~ldlul~ of the product in the baking process must reach a
.,.il~i...l.... of 95C.
The residual moisture content of the baked product is 19% +/- 1%; the
thirlrnPQs of the baked-to-finish product is 3.5 mm +/- 0.1 mm, and the
specific gravity is 0.37 +/- 0.01.
In the present example and at a conveyor speed of 3m/min the baking
tempe~dlul~s are as follows:
~r
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In the first zone: 150C at the top; 210C at the bottom
In the second zone: 220C at the top; 220C at the bottom
In the present example the baked good thus obtained l~leselll~ a semi-
fini~hed product; after having left the baking oven it is removed from the steelconveyor by means of a strippling system. In this phase of the process the
bottom skin formed in the baking must remain at the steel conveyor and may
not stay attached to the product. A subsequent cleaning process will remove
said baking skin from the steel conveyor and discard it.
The baked product is then transported by means of a chain conveyor to a
sterile-air-conditioned zone and allowed to cool off there.
After being run over a special roller to be turned over the continuous biscuit
web is cut into strips of desired width which are forwarded to be applied with
the desired quantity of filling creme.
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The technical specifications of the finished baked product thus
obtained are shown in the table hereunder:
Table of S~ecifications
Features 'Viennese Mass' 'Viennese Mass'
before baking baked to finish
pH-value 7.0 - 7.3 7.3 _ 7.7
Water content 39.0% - 42.0% 18.0% - 20.0%
Protein (total) 6.0% - 7.0% 6.5% - 8.5%
Fat (total) 14.0% - 16.0% 16.0% - 18.0%
Viscosity 351 * 2.SM - 3.6M N.A.
Viscosity 2Sl * 3.7M - 4.2M N.A.
AW-value 0.92- 0.95 0.75 - 0.80
Density 0.99+/-0.02
Saccharose 15.0 - 17.0%
Penetrometrics N.A. ** 0.4 - 0.7mm
Inerts N.A. 3.5
Note: * Brookfield~ spindle RV6; speed 50
** Penetrometrie SUR - PNR 8 test stamp
Total weight 215g (Deutsche Prufvor-
schrift 18.242.1)
B
