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. |
申请人 |
DR. AUGUST OETKER NAHRUNGSMITTEL KG, 33617 BIELEFELD, DE |
发明人 |
MICKISCH, OLIVER, 33617 BIELEFELD, DE;PISCH, TORSTEN, 33719 BIELEFELD, DE;FAST, LOTHAR, 33611 BIELEFELD, DE;LITZKE, MICHAEL, 33605 BIELEFELD, DE |