Method and an apparatus for the manufacture of baked products, e

Details Method and an apparatus for the manufacture of baked products, e Method and an apparatus for the manufacture of baked products, e

1980-02-08

1982-09-21

Yudkoff, Norman

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 27, 426496, 426504, A21D 802

Patent

active

043507107

ABSTRACT:
The application relates to a baking method, wherein the quantity of dough necessary for the making of a one-piece baked product is primarily divided into small-sized, approximately round dumplings having a diameter up to 34 millimeters and thereafter subjected to piece fermentation and to a primary baking process a time sufficient to permit the formation of a skin-like coating or of a beginning crust. These dumplings, if desired, after intermediate deep-freezing, storage and defrosting, respectively, are transformed into a single-layer or multi-layer heap arrangement or heap of bulk goods and exposed to the flowing action of hot gases and/or vapors in a second baking process until they are baked together, the gaps between the same are at least partially closed and crust formation has been completed.

REFERENCES:
patent: 1254494 (1918-01-01), Frost
patent: 1973926 (1934-09-01), McCarthy
patent: 2549595 (1951-04-01), Gregor
patent: 3161523 (1964-12-01), Ort
patent: 3368503 (1968-02-01), Gaylord

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