PATE

DOUGH FOR MAKING BAKED GOODS

Abrégé anglais

A B S T R A C T
A dough for making baked goods, characterized by
a dough made of flour, rubbed fat-containing kernels, fat
and sugar, and which is ready for the oven and may be converted
into a stirring dough by the addition of whipped eggs.

Revendications

The embodiments of the invention in which an exclusive
property or privilege is claimed are defined as follows:
1. A dough for making baked goods comprising about
120 units of flour, about 60 units of rubbed fat-containing
kernels, about 100 units of fat and about 50 units of sugar,
and which is ready for the oven and may be converted into a
stirring dough by the addition of whipped eggs.
2. A dough according to Claim 1 characterized in
that a little sugar is added to the eggs before they are
added to the dough.
3. A dough according to Claim 1 or 2 characterized
in that use is made of "double grip" flour.
4. A dough according to Claim 1 or 2 characterized
in that rubbed nuts and almonds are used in equal parts.
5. A dough according to Claim 1 or 2 characterized
in that powdered sugar is used.
6. A dough according to Claim 1 or 2 characterized
in that spices are added before the eggs are stirred in.
7. A dough according to Claim 1 or 2 characterized
in that a preservative is added for the purpose of increasing
shelf-life.

Description

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l~IELD OF I~ ri'IO~1
The invention rel~t~s to a dougll for ma};iny ba~ied
~oods.
Hitherto a special dough has been made for the
desired baked product, both in i.ndustrial operations, ba~eries
and confectioners, and in households. This ~eans taXing many
recipes into account.
It is thereforet11e purpose of the invention to
provide a basic dough which may be used in suc11 a mannex that
it is suitable for the production of baked goods of different
kinds.
~ ccordiny to the invention, this purpose is aci1ieved
with a dough which is made ready for the oven out of flour,
rubbed fat-containing ~rnels, fat, and su~ar, and wl~icl1 may
be converted into a stirring douyh by the addition of whipped
eg~s.
~ In this invention, it is desirable to add a little
sugar to the eggs before adding t~em to the dough.
A dough of this ];ind has the advantage of beiny
20 suitable both for s~.all ba~ed products (coo~ies) and for cakes ~ ;
and pastries etc., and that it can be baked on a pastry tray
which has been previously yreased or l~o-~dered.
AccordincJ to the invention, a douyh of this ]sind con-
sists of 120 units of flour, preferably clouble yrip (doppel-
griffiges) se~olina, about 60 units of rubbed fat-containiny
};ernels, e.y. hazel nut or almond kernels, about l0~ units of fa-_
e.g. butter, and about 50 units of suyar, preferably powdered
sugar. Such a dough is ready for the oven. It is merely
necessary to add appropriate spices, e.y. cocoa for products
~7hich are to taste of chocolate or cinnamon if cinnamon stars

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or the like are re~uired, or vanilla for vanilla ~afers or
the like, or ginger, aniseecl etc.
~ Iowever, the dou~h according to the invention
constitutes a notable aavance in that it ma~ be convertecl
into a stirring dough ~y the addition of whipped ecJ~s, and
because it is read~ for use and for the oven witho~t any self~
raising aclditive.
Accoxding to the invention ~-lerefore, thi.s dough ~
is ready to be made into a variety of ba~ed goods. Since it ;~'
can be ba~ed without cfreased or powdered bakiny tray~, it is
also particularly suitable for coo~ie games for children.
The procedure according to the invention is as
follows:
120 units of "dou~le cfrip" pr~erably semolina flour '~
are kneaded toyether with 60 grams of rubbed fat-containing ~`
hazel nut, almond, pine-nut, pistachio etc. ]cernels, and `
with 100 units of fat, preferably butter, and.50 units of
sugar, preferably po~dered sugar. The' result is a dough which
is ready for use and oven-read~ and which as already indicated
ma~ be made into different ba~ed products by the addition o~
differ~nt spices.
This bàsic doug~ may, however, also be converted
into a stirring dough by ~le addition of ~hipped eygs and a `'
little sugar, and this again can be baked to produce different '`
products by the addition of spices.
~ nother advantageous property of the dough accorcling
to the invention is that it has a shelf-life of more than
three montils witllout refrigeration if suitable preserving
orb ic
, ~ agents, such as saabi~L4 acid are added.
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