Pre-cooking of bakery products at 100 per cent humidity - producing products with no crust which can be handled and frozen until final cooking

摘要

Loaves of bread or biscuits are pre-cooked, before their final cooking, in an atmos. of 100% humidity around the loaves. The surface temperature of the loaves during the pre-cooking is 75-100 deg.C. Cooking time is within 20% of the time defined by the relation T = m/3.85, where T is cooking time in minutes, and m is the mass of each load in grams. USE/ADVANTAGE - Products pre-cooked by this method have no surface crust or skin, while their internal structure is almost definitive. The process can be used with loaves of bread of all sizes, shapes and weights and other bakers products risen with yeast, such as croissants, brioches etc. and products risen with baking powder, such as cakes, and other products such as turnovers with no raising agents. The pre-cooked products are soft and can be handled without damage. The surface is not likely to crack as in existing methods. Pre-cooked products can be frozen for several days or months without impairing the appearance, flavour or smell of the final product.