Manufacture of baked farinaceous foodstuffs

Details Manufacture of baked farinaceous foodstuffs Manufacture of baked farinaceous foodstuffs

A - Human Necessities

21

D

A21D 8/06 (2006.01) A21D 15/00 (2006.01) A21D 15/02 (2006.01)

Patent

CA 2190013

As shown in the process block diagram of the figure, a method of manufacturing bread products comprises the sequential steps of subjecting dough pieces to baking (block 3) the baking conditions being such that the crumb of each piece is fully developed but not the crust thereof in order to obtain part-finished bread pieces; exposing the part-finished bread pieces to a vacuum cooling stage (block 4) and, after a delay (block 5), subjecting the part-finished bread pieces to further heating (block 6), whereby the crust is fully developed and finished products result.

Comme indiqué dans le schéma de la figure, un procédé, qui permet de fabriquer des produits panifiés, consiste à soumettre des pièces de pâte à une cuisson au four (3) dans des conditions telles que la mie soit pleinement fournée mais pas la croûte, ce qui donne des pains partiellement cuits, puis à exposer ces derniers à un refroidissement sous vide (4), et après un certain délai (5), à soumettre ces pains partiellement cuits à une nouvelle cuisson (6), ce qui permet de former pleinement la croûte et d'obtenir des produits finis.

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