DOUGH MATERIAL CONTAINING CRUMBS OF A PREMADE BAKED PRODUCT

Abstract

A dough for the production of an outer casing for a snack product including the ingredients: crumbs of a previously made bakery product; fat component; liquid component; emulsifier; and raising agent, wherein the proportion of the crumbs is between 20% by weight and 60% by weight.

Claims

1. A dough for the production of an outer casing for a snack product including the ingredients: crumbs of a previously made bakery product fat component liquid component emulsifier raising agent wherein the proportion of the crumbs is between 20% by weight and 60% by weight.

2. The dough according to claim 1, wherein the proportion of crumbs is between 22% by weight and 35% by weight.

3. The dough according to claim 1, wherein the liquid component is added in the form of water, milk, cream or fruit juices or in the form of a combination of said substances.

4. The dough according to claim 1, wherein the fat component is added in the form of butter, margarine or oil.

5. The dough according to claim wherein the emulsifier is added in the form of whole egg or sauce base or a combination of whole egg and sauce base.

6. The dough according to claim wherein the raising agent is added in the form of chemical baking raising agent.

7. The dough according to claim wherein the raising agent is added in the form of baking powder.

8. The dough according to claim wherein the proportion of water in the dough is between 25% by weight and 75% by weight.

9. The dough according to claim 1, wherein the proportion of emulsifier in the dough is between 10% by weight and 45% by weight.

10. The dough according to claim 1, wherein the proportion of fat in the dough is between 8% by weight and 30% by weight.

11. The dough according to claim wherein the proportion of raising agent is between 0.5% by weight and 2% by weight.

12. A snack product with a crisped outer layer produced from the dough according to claim 1 and a filling arranged in the casing.

13. A method of producing a snack product from the dough according to claim including the following steps: producing a dough producing a filling introducing the dough into a mould arranging the filling on the dough, wherein an outer casing for receiving the filling is formed in the dough by arranging the filling on the dough.

14. The method according to claim 13, wherein the filling is arranged in the frozen state on the dough.

15. The method according to claim 14, wherein the filling is pushed into the dough introduced into the mould.

16. The method according to claim 13, wherein the mould is in the form of the peripheral surface of a cylinder or prism and comprises paper, metal, ceramic materials or plastic or a combination of said substances.

Description

[0063] In the drawings:

[0064] FIGS. 1a to 1e show diagrammatic views of different steps of the method according to the invention,

[0065] FIG. 2 shows a diagrammatic view of an alternative method step, and

[0066] FIG. 3 shows a diagrammatic perspective view of a snack product according to the invention.

[0067] FIG. 1a diagrammatically shows the essential ingredients of the dough 1 according to the invention, more specifically crumbs 2, a liquid component 3 in the form of milk, a fat component 4 in the form of butter, an emulsifier 5 in the form of a combination of whole egg and a sauce base comprising cream and native starch and a raising agent 6 in the form of baking powder.

[0068] The ingredients are mixed and stirred and kneaded in a machine 10, as diagrammatically shown in FIG. 1b. To avoid excessive gelatinisation the processing time in the machine 10 is kept short.

[0069] Subsequently the dough 1 is put into a mould 11 as shown in FIG. 1c. By virtue of the ingredients the dough 1 is sufficiently pasty so that a conventional piston filler 12 can be used for that purpose. In the illustrated case the mould 11 is the peripheral surface of a cylinder and can comprise for example paper or metal. As diagrammatically shown in FIG. 1d the filling 7 is subsequently arranged on the dough 1 which has been filled into the mould 11. The filling 7 can be spicy or sweet depending on the crumbs 1. In the illustrated case a filling 7 is frozen and thus itself serves as a ram, by which the pasty dough 1 is displaced. The mould 11 prevents the dough 1 from escaping so that an outer casing 8 for receiving the filling 7 is formed by arranging the filling 7 therein. By the filling 7 being pushed into the dough 1 the lateral region 8a of the casing 8 is raised, the filling 7 being held thereby jointly with the bottom 8b.

[0070] An alternative form of the arrangement of the filling 7 on the dough 1 is diagrammatically shown in FIG. 2. In this case the filling 7 is not frozen. The filling 7 is placed on the dough 1 which has been put into the mould and pushed into the dough 1 by means of a ram 13. As a result the casing 8 is formed, with a lateral casing region 8a for receiving the filling 7.

[0071] Finally the dough casing 8 with the filling 7 arranged therein is pre-baked in an oven 14. Depending on the type of oven a temperature of between 180 C. and 225 C. and a time of between 15 and 25 minutes can be provided for that purpose. That is diagrammatically shown in FIG. 1e. The snack product 9 produced thereby can now be packaged and possibly frozen and subsequently delivered.

[0072] After heating up or regeneration a ready-to-eat and tasty snack product 9 is now available for final consumption. FIG. 3 diagrammatically shows a perspective view of such a snack product 9. The outer casing 8 comprising the lateral casing region 8a and the bottom 8b forms an upwardly open consumable enclosing case by which the filling 7 is held in the ready-to-eat state of the snack product 9.