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    A METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT
    3.
    发明公开
    A METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT 有权
    用于生产全熟餐含有产物

    公开(公告)号：EP2725909A1

    公开(公告)日：2014-05-07

    申请号：EP12725164.3

    申请日：2012-05-16

    Applicant: Bakery Supplies Europe Holding B.V.

    Inventor： CLARKE, Stephen John ,  MORET, Pieter ,  HEUBERGER, Kai Alexander

    IPC: A21D13/00 ,  A21B2/00 ,  A23L1/01 ,  A21B1/24

    CPC classification number: A21D8/06 ,  A21B1/245 ,  A21B5/08 ,  A21D13/60

    Abstract: The inventors have designed a method for the preparation of fully cooked farinaceous food products having a reduced fat content, said method comprising the successive steps of: • preparing a farinaceous dough or batter by mixing flour, water, leavening agent and optionally one or more other bakery ingredients; • dividing the dough or batter into one or more portions; • prefrying said one or more portions; • cooking the one or more prefried portions by exposing them (i) to impingement with hot air, and (ii) to infrared radiation, wherein the exposure to the impingement with hot air and the infrared radiation can occur simultaneously, sequentially or in any combinations thereof.

    ICING COMPOSITION COMPRISING MANNITOL PARTICLES FOR BAKERY PRODUCTS
    5.
    发明公开
    ICING COMPOSITION COMPRISING MANNITOL PARTICLES FOR BAKERY PRODUCTS 有权
    GLASURZUSAMMENSETZUNG MIT MANNITOLTEILCHENFÜRBACKWAREN

    公开(公告)号：EP2892355A1

    公开(公告)日：2015-07-15

    申请号：EP13766403.3

    申请日：2013-09-05

    Applicant: Bakery Supplies Europe Holding B.V.

    Inventor： JOHNSON, Michael Kenneth ,  DE VRIES, Jacob Ailko ,  HEUBERGER, Kai Alexander ,  MORET, Pieter

    IPC: A21D13/00 ,  A23G3/34

    CPC classification number: A23G3/42 ,  A21D13/24 ,  A21D13/28 ,  A21D13/60 ,  A21D13/80 ,  A23G3/343 ,  A23G2200/06 ,  A23G2200/08

    Abstract: The invention relates to an icing composition that consists of: 30-75 wt. % of fine carbohydrate particles containing at least 90 wt. % of crystalline carbohydrate, at least 90 wt. % of said fine carbohydrate particles having diameter of less than 50 μm; 15-50 wt. % of fat having a melting point of at least 20° C.; 0-30 wt. % water; and 0.1-30 wt. % of other edible ingredients; wherein the fine carbohydrate particles comprise: −50-100 wt. % of mannitol particles containing at least 90 wt. % mannitol; −0-50 wt. % of sugar particles containing at least 90 wt. % of one or more sugars selected from sucrose, glucose, fructose, lactose and maltose. The icing composition enables the preparation of iced bakery products that exhibit high freeze-thaw stability and that can suitably be stored for several days under ambient conditions without becoming stale. The invention further provides a method of preparing a bakery product that comprises applying the aforementioned icing composition onto a fully cooked bakery product as well as an iced bakery product comprising a fully cooked bakery product that is covered with a layer of such an icing composition.

    Abstract translation: 本发明涉及一种结冰组合物，其由以下组成：30-75wt。 ％的含有至少90wt。 ％的结晶碳水化合物，至少90wt。 ％的直径小于50μm的细小碳水化合物颗粒; 15-50重量％ ％的脂肪的熔点至少为20℃; 0-30重量％ ％ 水; 和0.1-30wt。 百分比的其他可食用成分; 其中所述精细碳水化合物颗粒包含：-50-100wt。 ％的甘露醇颗粒含有至少90wt。 ％甘露醇; -0-50wt。 含有至少90重量％ ％的一种或多种糖选自蔗糖，葡萄糖，果糖，乳糖和麦芽糖。 结冰组合物能够制备具有高冻融稳定性的冰镇烘焙产品，并且可以在环境条件下适当地储存数天，而不会变老。 本发明还提供一种制备面包店产品的方法，该方法包括将上述结冰组合物应用于完全煮熟的焙烤产品以及包含完全煮熟的面包店产品的冰面包店产品，该烘焙产品被一层这样的结冰组合物覆盖。

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