公开(公告)号：WO2023039273A1

公开(公告)日：2023-03-16

申请号：PCT/US2022/043295

申请日：2022-09-13

申请人： GENERAL MILLS, INC.

发明人： MOSS, James, Andrew ,  STINGACIU, Sorin

IPC分类号： A23G3/34 ,  A23P20/15 ,  A23G3/20 ,  A23G3/22 ,  A23P20/18 ,  A23P30/20

摘要： A product conveying and coating system (2) includes multiple, sequentially arranged conveyor units (7; 55; 80), with at least one conveyor unit (80) being an open belt type. A carrier sheet (18) is placed on a first of the conveyor units (7), a web (23) of coating material in liquid form is deposited on the carrier sheet (7) and spaced ropes (40, 41) of soft and sticky material are deposited on and settle into the web (23). The carrier sheet (18), web(23) and ropes (40, 41) are transferred to a second conveyor unit (55) after the coating material of the web (23) solidifies, whereupon the ropes (40, 41) are cut into bar-length pieces (70). Thereafter, the carrier sheet (18) is removed while the web (23) and pieces (70) are transferred to the open belt conveyor unit (80) and exposed to an enrober (90). The enrober (90) coats the pieces (70) while melting portions of the web (23) between the pieces (70) in order to form full coated or encapsulated food products (97) with soft and sticky cores.

公开(公告)号：WO2022271152A1

公开(公告)日：2022-12-29

申请号：PCT/US2021/038363

申请日：2021-06-22

申请人： GENERAL MILLS, INC.

发明人： CAIN, Cassee, Malia ,  O'CONNOR, Christine ,  STINGACIU, Sorin

IPC分类号： A21D13/16 ,  A21D13/17 ,  A21D13/19 ,  A21D13/31 ,  A21D10/02 ,  A21D13/22 ,  A21D13/28

摘要： Rolled dough products, such as croissants (100), are made by: layering fat between thin layers of dough in forming a multi-layer dough sheet (10); compressing the multi-layer dough sheet (10); cutting the dough sheet (10); reorientating the cut pieces (65); stretching the cut pieces (165); curling the pieces (185); flattening the pieces (85); coating or surface treating the pieces; and optionally freezing the pieces. With this method, freezer-to-oven (FTO) dough products are made eliminating the thawing and proofing steps, while significantly enhancing the production of desired flaky, rich, airy final pastry products. The process can include one or more filling materials, prior to cutting the dough sheet (10): depositing a filling layer (30), such as a chocolate ganache, in a central region of the multi-layer dough sheet (10); and folding lateral side portions (35, 36) of the dough sheet (10) onto the central region to encase the filling layer (30).