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1. WO2020109824 - BREAD MANUFACTURE

Publication Number WO/2020/109824
Publication Date 04.06.2020
International Application No. PCT/GB2019/053393
International Filing Date 29.11.2019
IPC
A21D 13/43 2017.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
40Products characterised by the type, form or use
43Flatbreads, e.g. naan
A21D 8/10 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
8Methods for preparing or baking dough
08Prevention of sticking, e.g. to baking plates
10using dusting powders
A21C 5/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
5Dough-dividing machines
B26D 3/24 2006.01
BPERFORMING OPERATIONS; TRANSPORTING
26HAND CUTTING TOOLS; CUTTING; SEVERING
DCUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
3Cutting work characterised by the nature of the cut made; Apparatus therefor
24to obtain segments other than slices, e.g. cutting pies
A21C 15/04 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
15Apparatus for handling baked articles
04Cutting or slicing machines or devices specially adapted for baked articles other than bread
A21C 11/10 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
11Other machines for forming the dough into its final shape before cooking or baking
10combined with cutting apparatus
CPC
A21C 11/10
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
11Other machines for forming the dough into its final shape before cooking or baking
10combined with cutting apparatus
A21C 13/00
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
13Provers, i.e. apparatus permitting dough to rise
A21C 3/02
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
3Machines or apparatus for shaping batches of dough before subdivision
02Dough-sheeters; Rolling-machines; Rolling-pins
A21C 5/00
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
5Dough-dividing machines
A21C 9/08
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
9Other apparatus for handling dough or dough pieces
08Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
A21D 13/32
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
30Filled, to be filled or stuffed products
32filled or to be filled after baking, e.g. sandwiches
Applicants
  • SIGNATURE FLATBREADS (UK) LIMITED [GB]/[GB]
Inventors
  • EID, William
Agents
  • BROWN, Alexander
Priority Data
1819529.730.11.2018GB
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) BREAD MANUFACTURE
(FR) FABRICATION DE PAIN
Abstract
(EN)
There is provided method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough comprising flour and water; working the dough into a sheet including dusting a surface of the sheet of dough with additional flour; proofing the sheet of dough in a proofing room having a pre-determined humidity level, such that a moisture content of the additional surface flour is increased; cutting the proofed sheet of dough into a plurality of substantially tessellating shaped portions; baking each portion to form a bread, such that steam is generated during baking and forms a pocket in the bread, each bread shrinking away from an adjacent bread during baking, such that the separation distance between each bread is increased; and cutting each bread into at least two parts, each part forming a pocket bread having at least one open edge, the open edge providing access to the pocket, wherein a secondary opening process is not required to provide access to the pocket. The method and gentle baking results in a pocket bread that has a reduced risk of steam rupture, typical of known high intensity Pita baking processes. There is further provided an apparatus for cutting bread and an improved pocket bread.
(FR)
La présente invention concerne un procédé de fabrication d'un pain, le pain comprenant une poche et présentant au moins un bord ouvert, le procédé consistant : à préparer une pâte comprenant de la farine et de l'eau ; à travailler la pâte en une feuille consistant à saupoudrer une surface de la feuille de pâte avec davantage de farine ; à lever la feuille de pâte dans une chambre de levage présentant un niveau d'humidité prédéterminé, de sorte qu'une teneur en humidité de la farine de surface supplémentaire est augmentée ; à découper la feuille de pâte levée en une pluralité de parties de forme sensiblement en mosaïque ; à cuire chaque partie afin de former un pain, de sorte que de la vapeur est générée pendant la cuisson et forme une poche dans le pain, chaque pain se rétractant de manière à s'éloigner d'un pain adjacent pendant la cuisson, de sorte que la distance de séparation entre chaque pain est augmentée ; et à découper chaque pain en au moins deux parties, chaque partie formant un pain à poche présentant au moins un bord ouvert, le bord ouvert fournissant un accès à la poche, un processus d'ouverture secondaire n'étant pas nécessaire pour fournir un accès à la poche. Le procédé et une cuisson douce permettent d'obtenir un pain à poche qui présente un risque réduit de rupture par vapeur, typique des processus de cuisson de pain pita à haute intensité connus. L'invention concerne en outre un appareil de découpe de pain et un pain à poche amélioré.
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