[go: up one dir, main page]

WO1991003941A1 - Pain en forme de chausson et procede de fabrication - Google Patents

Pain en forme de chausson et procede de fabrication Download PDF

Info

Publication number
WO1991003941A1
WO1991003941A1 PCT/DK1990/000243 DK9000243W WO9103941A1 WO 1991003941 A1 WO1991003941 A1 WO 1991003941A1 DK 9000243 W DK9000243 W DK 9000243W WO 9103941 A1 WO9103941 A1 WO 9103941A1
Authority
WO
WIPO (PCT)
Prior art keywords
bread
members
dough
pita
flat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/DK1990/000243
Other languages
English (en)
Inventor
Kurt Reisner Hansen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DJURS HURTIGMAD
Original Assignee
DJURS HURTIGMAD
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by DJURS HURTIGMAD filed Critical DJURS HURTIGMAD
Publication of WO1991003941A1 publication Critical patent/WO1991003941A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/12—Apparatus for slotting, slitting or perforating the surface of pieces of dough

Definitions

  • a pita bread member and a method of producing it A pita bread member and a method of producing it.
  • the present invention relates to the production of so-called pita breads.
  • These breads are characteristic in appearing as flat bread members having a coherently baked edge area, but otherwise being internally sepa ⁇ rated, this during the baking resulting in the bread members adopting an almost spherical shape due the inte ⁇ rior steam pressure; however, the bread members collapse when they cool off afterwards.
  • the members to be baked are normally manufactured from dough lumps, which are pressed into a circular disk shape, and they are pro ⁇ prised in very large numbers, e.g. some one million bread members per day.
  • the pita bread members are treated in the manner that a segment of the circular members is cut off, whereby the remainder of the member forms a bread pocket which is tillable with many dif ⁇ ferent kinds of foodstuff.
  • This cutting off an amount of bread material will be wasted, and in view of the large production figures this will amount to a really considerable waste.
  • the waste can be reduced by cutting off only a small segment, but in that case the acces ⁇ sible bread pocket opening will be so short that the pocket is difficult to fill reasonably rapidly.
  • a large part of the produced bread members are filled industri ⁇ ally, whereafter they are frozen down, such that they are thereafter ready to be distributed in a conventional freezing chain system; thus, at the places of use they may be prepared merely by being heated from their frozen condition, optionally with an addition of additional, fresh filling material.
  • the bread members may of cause also be distributed in a frozen and non-filled condition.
  • the industry concerned- is a mass producing industry, in which it is very important that the bread members can be produced and handled as easily as pos ⁇ sible and with a spillage as low as possible, and it is to be noted that these considerations have so far been concentrated about the size of the cut off segment por ⁇ tion. It should be mentioned that it is also known to cut the closed bread members along an arched outer edge area, whereby at the place of use it is possible to avoid spillage of bread material, but such a cutting is difficult and requires extra time.
  • this is achieved by producing the baked members with a superel- liptical or so-called flat oval shape, of a width sub ⁇ stantially corresponding to the width of traditional pita breads and a length of approximately the double thereof, the bread members being full-baked with this shape, such that by the baking they will be blown up over the entire area inside their peripheral edge, whereafter, when they are cool and flat, they are cut over at the middle so as to form two preferably uniform pita bread members, which, at the filling places, may be filled through the access opening produced by the said cutting.
  • the piece which is cut off for providing the access opening of a single pita bread by itself constitutes a fully similar pita bread, whereby the "waste" is converted into a fully usable product.
  • No material is removed by the simple cutting, and since the cutting takes places over a wide area a large access opening is provided, facilitating both a manual and ' automatic filling of the breads.
  • the cutting can be effected in a simple and ra ⁇ tional manner by arranging the bread members in a pile, which can be cut as a whole in one operation, optionally with the use of a templet.
  • a pita bread member must be shaped with a smoothly rounded bottom.
  • the traditional whole-round shape is achievable by a simple flat pressing of a lump of dough between two pressure tools, but it has not been found possible to produce the bread members according to the invention in this manner.
  • These members due to their elongated shape, would be well suited to be produced by a simple rolling out of a lump of dough, but even this method gives rise to problems, because tensions will be created in the flat members, which will then, during the baking, adopt unacceptable, pointed bottom shapes.
  • a correct and stable shape is achievable by producing a plate of dough by ortho ⁇ gonal rolling thereof and a subsequent stamping out of the bread member or members therefrom. This will involve the use of a certain surplus of dough, but the dough plate material around the bread member or members is directly reuseable, such that a waste is not bound to occur.
  • Fig. l is a perspective view of a forming web for dough members for pita breads according to the invention.
  • Fig. 2 is a side view of a pile of such members
  • Fig. 3 is a perspective view of a pita bread member according to the invention.
  • Fig. 1 a conveyor web 2 , on which a dough plate 4 of pita dough has been laid out.
  • the dough plate has been worked by rolling in both the longi ⁇ tudinal and the transverse direction and has thereafter been passed through a stamping station, in which dough members 6 have been stamped out, while surplus dough 8 is removed.
  • the stamped members 6 have a flat oval shape, i.e. with semicircular end portions 10 and inter ⁇ mediate straight side edges 12.
  • the members are brought to be baked at a high temperature as by baking of con ⁇ ventional pita breads, whereby their free edge areas are rapidly baked so as to be coherent, while the remainder of the members will be 'blown up', separated at a middle plane.
  • Nothing is done for holding together the opposed side portions along one or more transverse lines, i.e. the individual dough members are blown up as a whole.
  • the members are cooled afterwards they will col ⁇ lapse so as to then be substantially planar.
  • the baked members 6 may be placed on each other in a pile 14, which will be easy to divide by cutting through a transverse middle plane 16, whereby to both sides of this plane pita bread members 18 as shown in Fig. 3 will be formed.
  • These bread members exhibit a widely traditional pita bread shape in that they appear as a bread pocket with side panels having a rounded bottom shape, while at the top there is provided an access opening 20, through which stuffing may be filled into the bread member.
  • the access opening 20 will be created and be freely acces ⁇ sible immediately after the cutting of the members 6, inasfar as care has been taken that each member 6 was blown up as a whole by the baking process, without the opposed side panels being coherent along the cutting line.
  • the pita bread or breads 18 thus provided, see Fig. 3, will be widely similar to conventional pita breads, but their bottom rounding will be upwardly extended in straight edge portions 12, which limit the upper opening 20, this opening thus being of maximum width and there ⁇ with being easily accessible for the filling in of the pita stuffing.
  • the bread members 6 may be cut along a longitudinal middle line, whereby 'pita boats' will be provided, exhibiting an access opening that is parti ⁇ cularly wide relative to the height of the bread member.
  • the single member 6 may be cut both lengthwise and crosswise, whereby four separate 'half boats' will be provided.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Des pains en forme de chausson traditionnels sont produits par l'aplatissement d'une masse de pâte à pain en forme de chausson, ce qui leur donne une forme sensiblement circulaire. Lors de la cuisson, le bord se ferme tandis que la partie à l'intérieur du bord se sépare. Afin d'ouvrir et de remplir le chausson une portion du pain est coupée, ce qui mène à un gaspillage considérable dans les cas des grandes ouvertures, et à un gaspillage moins important dans le cas des ouvertures qui sont plus petites mais également plus difficiles à utiliser. On prévoit des pains (6) qui ont une forme ovale plate lors de la cuisson de sorte que, plus tard, lorsqu'ils sont tranchés au milieu, ils forment deux moitiés uniformes (18), dont chacune est un pain en forme de chausson ouvert coupé afin qu'il présente une longue ouverture (20) sans aucun gâchis. En pratique, ces pains (6) ne peuvent être formés par aplatissement. Ils peuvent, cependant, être produits en étendant la pâte de manière orthogonale sur un plateau à pâte plat (4) à partir duquel les pains sont formés par découpage.
PCT/DK1990/000243 1989-09-22 1990-09-21 Pain en forme de chausson et procede de fabrication Ceased WO1991003941A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK4672/89 1989-09-22
DK467289A DK467289D0 (da) 1989-09-22 1989-09-22 Fremgangsmaade til fremstilling af pitabroedemner

Publications (1)

Publication Number Publication Date
WO1991003941A1 true WO1991003941A1 (fr) 1991-04-04

Family

ID=8135674

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1990/000243 Ceased WO1991003941A1 (fr) 1989-09-22 1990-09-21 Pain en forme de chausson et procede de fabrication

Country Status (3)

Country Link
AU (1) AU6446990A (fr)
DK (1) DK467289D0 (fr)
WO (1) WO1991003941A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2254238A (en) * 1991-01-09 1992-10-07 M H Rezaei Pitta bread manufacturing process
US6562389B1 (en) 1996-02-27 2003-05-13 Nasier Ahmad Yusufi Method of making bread from dough and cutting means for use therewith
GB2456525A (en) * 2008-01-16 2009-07-22 Bassam Awad Production of a multi-layered pita bread
US20140272004A1 (en) * 2013-03-15 2014-09-18 N. Eric Porat Pocket bread for sandwiches
USD749817S1 (en) 2014-07-28 2016-02-23 Hitin Bakery Manufacturing And Distribution Of Dough And Bread Products Ltd. Pocket bread

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2526811A (en) * 1946-11-05 1950-10-24 John H Dawson Biscuit or cooky cutter
US2950693A (en) * 1958-11-18 1960-08-30 Anthony J Filiti Apparatus for forming dough products
DE2508079B2 (de) * 1974-02-25 1981-02-19 Torahiko Utsunomiya Tochigi Hayashi (Japan) Vorrichtung zum Formen von Brotteig o.dgl
EP0353036A1 (fr) * 1988-07-26 1990-01-31 Rheon Automatic Machinery Co. Ltd. Procédé de préparation d'une pâte

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2526811A (en) * 1946-11-05 1950-10-24 John H Dawson Biscuit or cooky cutter
US2950693A (en) * 1958-11-18 1960-08-30 Anthony J Filiti Apparatus for forming dough products
DE2508079B2 (de) * 1974-02-25 1981-02-19 Torahiko Utsunomiya Tochigi Hayashi (Japan) Vorrichtung zum Formen von Brotteig o.dgl
EP0353036A1 (fr) * 1988-07-26 1990-01-31 Rheon Automatic Machinery Co. Ltd. Procédé de préparation d'une pâte

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2254238A (en) * 1991-01-09 1992-10-07 M H Rezaei Pitta bread manufacturing process
GB2254238B (en) * 1991-01-09 1995-04-12 Mohammed Hussain Rezaei Process for the production of high quality pitta bread
US6562389B1 (en) 1996-02-27 2003-05-13 Nasier Ahmad Yusufi Method of making bread from dough and cutting means for use therewith
GB2456525A (en) * 2008-01-16 2009-07-22 Bassam Awad Production of a multi-layered pita bread
US20140272004A1 (en) * 2013-03-15 2014-09-18 N. Eric Porat Pocket bread for sandwiches
USD749817S1 (en) 2014-07-28 2016-02-23 Hitin Bakery Manufacturing And Distribution Of Dough And Bread Products Ltd. Pocket bread

Also Published As

Publication number Publication date
AU6446990A (en) 1991-04-18
DK467289D0 (da) 1989-09-22

Similar Documents

Publication Publication Date Title
EP1433386B1 (fr) Produit alimentaire comprenant au moins deux demi-coquilles consistant de gaufrette
US4700447A (en) Support pad and method of manufacture
US5217631A (en) Cooking and distribution vessel for food material
US5366201A (en) Indented, invertable food mold with raised center
US4516923A (en) Food press forms
US2791029A (en) Pie top cutter
ES2199343T3 (es) Metodo para hacer pan a partir de masa.
US7850440B2 (en) Dough shaping device and kit
US20080274243A1 (en) Baking pan
DE3873456T2 (de) Nahrungsmittelprodukt in form von ravioli.
US2013003A (en) Cereal food
WO1991003941A1 (fr) Pain en forme de chausson et procede de fabrication
US5510135A (en) Apparatus and method for connected forming and controlled stacking of material
US6200620B1 (en) Method of using a mold to make heart-shaped cake or bread
US4664928A (en) Method for making biscuits of uniform size and quality
US7654195B2 (en) Apparatus for making a food product
EP1967069B1 (fr) Gaufre, moule à gaufres et méthode de production des gaufres
US4792299A (en) Biscuit cutter and cooperative mold
US5244374A (en) Apparatus for forming dough sheets with lattice-work appearance
DE4012985C2 (fr)
US3255717A (en) Method of making individual bread loaves from a multiple loaf
US3332571A (en) Bakery pan
KR102141991B1 (ko) 발효 반죽, 발효 퍼프 패스트리 또는 퍼프 패스트리 반죽을 기초로 하는 식품의 생산을 위한 신규 공정
EP1651054B1 (fr) Moule, produit comestible cuit au four et procede de preparation associe
RU2048059C1 (ru) Способ выполнения развертки тонкостенного горшочка из спрессованной органической массы для выращивания рассады и способ изготовления разверток горшочков

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AT AU BB BG BR CA CH DE DK ES FI GB HU JP KP KR LK LU MC MG MW NL NO RO SD SE SU US

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE BF BJ CF CG CH CM DE DK ES FR GA GB IT LU ML MR NL SE SN TD TG

WWE Wipo information: entry into national phase

Ref document number: 1990914510

Country of ref document: EP

WWW Wipo information: withdrawn in national office

Ref document number: 1990914510

Country of ref document: EP

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

NENP Non-entry into the national phase

Ref country code: CA