发明名称 |
Verfahren zur Herstellung einer Backware mit Zonen unterschiedlichen Teigvolumens und danach hergestellte Backware |
摘要 |
Procedure for preparing a food product with varying dough volumes comprises kneading and pre-raising the dough, then (a) rolling out a piece of the dough of suitable consistency; (b) forming a predetermined number of indentations of a predetermined depth in the dough, e.g. by pressing, so that the surface of the dough takes on a variable structure; (c) shaping the product; (d) scoring the indentations in the dough to inhibit further rising of the dough in the indentations; (e) applying a surface treatment agent such as a lye liquor to the raw dough product; (f) exposing the dough product to an elevated temperature such as 180-300[deg]C and moist air for a predetermined period, such as 1.5 - 8 minutes; (g) filling the indentations in the product with a liquid, creamy or pasty preparation; and (h) after cooling, applying any finishing coatings to the dough product and either baking the product or deep freezing it for later use. |
申请公布号 |
DE19643712(C2) |
申请公布日期 |
2002.06.06 |
申请号 |
DE1996143712 |
申请日期 |
1996.10.23 |
申请人 |
DR. AUGUST OETKER NAHRUNGSMITTEL KG |
发明人 |
MICKISCH, OLIVER;PISCH, TORSTEN;FAST, LOTHAR;LITZKE, MICHAEL |
分类号 |
A21D6/00;A21D8/02;A21D13/00;A23L1/00 |
主分类号 |
A21D6/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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