Process for producing a freezer-to-oven bagel

Details Process for producing a freezer-to-oven bagel Process for producing a freezer-to-oven bagel

A - Human Necessities

21

D

A21D 10/02 (2006.01) A21D 6/00 (2006.01) A21D 13/00 (2006.01)

Patent

CA 2611318

A process for making a freezer-to-oven bagel product is provided. The process comprises mixing at least flour, water, salt and yeast to form a bagel dough, dividing the bagel dough to form individual bagel units, proofing the bagel units for about 2 to about 4 hours in a proof box, preliminarily freezing the bagel units for about 10 to about 30 minutes in a freezer, and blast freezing the bagel units for about 20 to about 30 minutes in a blast freezer. The proof box has an internal temperature of from about 68° F to about 75° F and a relative humidity of from about 80% to about 100%, the freezer has an internal temperature of from about 0° F to about -10° F, and the blast freezer has an internal temperature of from about -20° F to about -30° F.

La présente invention concerne un procédé de fabrication d'un bagel du congélateur au four. Ce procédé consiste à mélanger au moins de la farine, de l'eau, du sel et de la levure pour former un beigne de bagel, à diviser le bagel de façon à former des bagels individuels, à apprêter les bagels pendant 2 à 4 heures dans une chambre de fermentation d'apprêt, à congeler de manière préliminaire les bagels pendant 10 à 30 minutes dans un congélateur et à congeler par air pulsé les bagels dans un congélateur à air pulsé pendant 20 à 30 minutes. La chambre de fermentation d'apprêt est maintenue à une température comprise entre 68 oF et 75 oF environ, et à une humidité relative comprise entre 80 % et 100 % environ. Le congélateur est maintenu à une température comprise entre 0 oF et -10 oF, et le congélateur à air pulsé est maintenu à une température comprise entre -20 oF et -30 oF environ.

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